You will find around many recipes for bruschettas. But the classic one is my favourite. I can say that it is the best way to start a summer dinner party with friends accompanied with aperitivo Aperol Spritz. The mix of chopped fresh tomatoes, basil, garlic and olive oil is the perfect combination to capture all summer garden flavours on toasted baguette.
- 6 fresh tomatoes from garden or local farmer
- 2 cloves garlic
- ¼ cup of extra virgin olive oil (60 ml)
- 2 teaspoon balsamic vinegar
- 6 fresh basil leaves
- 1 tbs dried oregano
- Salt and black pepper to taste
- 1 baguette bread or similar
Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds. Than cut them in small pieces, put them in medium bowl and toss them with 1 minced clove of garlic, olive oil, balsamic vinegar, salt and pepper. Add chopped basil leaves, dried oregano, salt and freshly ground black pepper.
Slice the baguette making thick slices. Brush one side of each slice with 1 cloves garlic and olive oil. Place olive oil-side down on a baking sheet or roasting pan. Toast the baguette slices in toaster or in owen (preheat 230°C). Toast for few minutes until lightly browned around the edges.
Serve on plate: toasted bread – olive oil side facing up. Use a spoon to gently top each toasted bread slice with some of the tomato mixture.