Spending three weeks in Tuscany over the summer was enough time to realise just how delicious bruschetta is. It is also enough time to realise that Italian people (at least the ones I met) pronounce it bru-ske-tta not bru-sche-tta. So now we all know how to say it, here's how to make it!
My version of bruschetta is very easy to make but it is packed full of flavour thanks to the basil pesto. To get the best flavour, make your own basil pesto (here's the RECIPE). If you are using a shop-bought version, go with a fresh pesto from the refrigerated aisle rather than a jarred version.
Bruschetta makes a great starter for an Italian feast, which could be followed by some home-made pasta with pesto and pancetta (here's the RECIPE).
You could also make a slightly larger portion and have any leftovers for lunch the next day.
BRUSCHETTA
Ingredients
- Ciabatta, baguette or a nice rustic loaf, sliced
- 1-2 tbs of Olive oil - try to buy good quality olive oil, it can be pricy but it's worth it for the flavour.
- 1 clove garlic, halfed
- 4 large tomatoes, chopped
- 1 ball mozzarella, torn into bitesize chunks
- Basil pesto (homemade version)
- Ground black pepper
Method
- Preheat oven to 180C.
- Put the tomatoes and mozzarella into a large bowl and mix together.
- Arrange slices on bread on a baking tray.
- Rub each slice with the clove of garlic and then drizzle with a little olive oil.
- Top each slice with the tomato and mozzarella mix.
- Put the bruschetta in the oven for about 10 mins, or until the bread is crisp and the mozzarella has melted.
- Arrange the bruschetta on a plate or board and drizzle with pesto, about a teaspoon per slice.
- Sprinkle a good pinch of ground black pepper over each slice.
in bocca al lupo (which is the Italian way of saying good luck) and have fun!
x
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