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Authorelisa
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Classic Italian Bruschetta

Classic Italian Bruschetta
by elisa
The simplest, yet most tasteful bruschetta.

Ingredients
for a quite big slice of bread (see the picture):
- 1 clove garlic
- a half of a red onion
- 200 g fresh small tomatoes (datterino)
- extra virgin olive oil
- salt
- fresh basil leaves

Directions
Put the slice of bread in the oven at 180 C, and leave it there until it becomes light brown. In the meantime peel the clove garlic, and cut the tomatoes in small pieces. Then mince the onion and the basil leaves.
Mix together the tomatoes, the minced onion and the basil and dress the mix with oil and salt.
When the bread is ready, take it out from the oven and scratch the clove garlic on the bread surface. You'll see the garlic literally melting down and get consumed by the scratching.
Put your mix on the bread and some basil leaves on top.

Comments

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masterpiga  [-]
The real bruschetta is garlic, bread, oil and salt. This tomato stuff is clearly biased by a woman touch.
mauro  [-]
Actually, the recipe with tomatoes appears to be the best tradeoff among the many regional variations, ranging from a simple bread slice dampened with water, up to a greengrocer's nightmare.
cooking_spree  [-]
Just a quick note... remember to serve the bruschetta quickly to your friends, the bread has to be warm and tomatoes cold. The contrast is fundamental! BTW, I would also avoid the raw onion with the tomatoes if you don't like strong flavors and tastes.
giuly  [-]
good, io adoro la bruschetta, è l' antipasta più buono che di solito ti danno in pizzeria, mia madre non le fa mai però. uff. Tutti devono sapere della bruschetta italiana. :)