The time for plain Bruschetta in Tuscany is November when the new olive oil is to be sampled. Bread is sliced, grilled and drizzled with the green and fruity oil at the Olive Press Kitchen.
Here is a more common, well-known recipe, which includes ripe tomatoes and is usually served as an antipasto at any time of the year.
Ingredients for Olive Press Kitchen Bruschetta
- 4 medium-sized ripe heirloom tomatoes or ripe San Marzano tomatoes
- 8 basil leaves, roughly shredded
- 8 tbs. high quality extra virgin olive oil
- 4 slices of white country-style bread or Baguette style 2 garlic cloves
- salt, white pepper
Directions
Dice the tomatoes and put them in a bowl. Add the basil and season with salt and pepper. Mix thoroughly with about 4 tablespoons of E.V.O.O. Add one finely chopped clove of garlic. Season with salt and fresh ground pepper. Grill the bread on both sides and rub one side with a whole garlic clove. Spread the tomato mixture on top.
Add a generous drizzle of oil over each bruschetta and serve.
Serves 4
Remember, it is pronounced “broo-sketa…” not Broo-shetta! If you’re making class bruschetta let’s also say it properly! Boun appetito.