Authentic Italian Bruschetta Recipe

Summer Italian bruschetta recipe

Surley happens to everyone, that soon or late some food or recipe recalls in mind time gone-by or the childhood.

It really seems that kid's hunger can't wait anymore while the water for pasta comes to a boil. This is one of those bruschetta recipes very easy to make.

My favorite bruschetta with tomatoes

In Italy Bruschetta is not often served as an appetizer, especially when made with a large slice of bread. As it should be eaten with a knife and fork it may in fact become a light meal or a snack.

If you want to begin your meal with slices of bread and make some Italian appetizers, you have to go for Crostini "little crusts" done with French baguette, and lightly topped with anything from tomatoes to chicken livers.

Ingredients: for 1 slice of bread

For this recipe a good extra-virgin-olive oil and ripe tomatoes are a must.

- country white Italian bread or similar
- 2 or 3 cherry tomatoes
- a few little basil leaves
- ½ garlic clove peeled
- extra-virgin olive oil
- salt & pepper to taste

TIP!
If possible the best would be to make your own broth, nothing tastes better than homemade broth.

Preparation: very easy 10 minutes

1. Preheat your oven to 350°F (180°C) and arrange the bread slices on a baking sheet, then place in the oven. Allow the slices to lightly toast on both sides for about 5 minutes and then remove from the oven.

2. Rub an ½ garlic clove to your taste on 1 slice of bread. Pour a little olive oil on it, and add a pinch of salt and pepper to your taste.

3. Spoon the previous chopped tomatoes and basil leaves on the toasted bread and serve.