There is no self-respecting trattoria in Rome that does not serve bruschetta. The bruschettas are the ancient counterpart of the amouse bouche that today is so fashionable. It serves to stop the impatience to eat just after ordering.
They are simple, and like all simple dishes, they need a very respectable raw material: good bread, perhaps from the Castelli, and excellent oil.
The bruschetta is often made during grilling and the skill of the cook lies precisely in toasting the bread well without burning it.
Bruschetta
- Preparation time: 10 minutes
- Ingredients for 4 bruschette
- Difficulty: Easy recipe
- Ingredients
- 4 slices of bread
- 1 clove of garlic
- 4 ripe tomatoes
- Basil leaves to taste
- Extra virgin olive oil to taste
- Salt and pepper to taste
- Instructions
- Wash the tomatoes well then chop them into small pieces. Place them in a bowl together with the chopped basil leaves and season with a little oil, salt, and pepper.
- Toast on a grill, in a broiler, or in a toaster, the slices of bread until they become golden.
- As soon as they are ready, rub them with the garlic clove and top them with the tomato mixture.
