Italian bread (round, ciabatta, pugliese)
Italian extra virgin olive oil
Ripe fresh tomatoes
Italian sea salt
Fresh garlic and basil
Prepare tomatoes first: dice them, not too big nor tiny, and transfer to a bowl with garlic, peeled and quatered, season with olive oil, salt and fresh basil, hand chopped.
Now, slice bread (about 1/2" thick) and toast it in a toaster oven or under the broiler, until lightly golden on both sides.
Peel another garlic clove and halve it crosswise, rub it on your bread slices: their roughness will act as a grater and you'll have the garlic juice but not the pieces. Drizzle with olive oil.
Finish the tomato bruschetta by evenly dividing the tomatoes on the bread slices along with their juices, but not the garlic.
Serve in a mix appetizer or even as the only one.
- These 2 are the only ones that can be called "Bruschetta": all the other similar dishes fall in the "crostini" category.
- Because of the few ingredients needed to prepare this dish, ALL of them must be of real high quality, like our olive oils and Sicilian sea salt
- It's vegan/vegetarian and lactose-free.
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