Bruschetta

Another classic of the summer time in Italy: the bruschetta. To make a bruschetta you need some excellent ingredients (extra virgin olive oil, ripe tomatoes and herbs) and a bit of fantasy. We propose three types: tomatoes, caprese and artichokes bruschetta. 

Tomatoes bruschetta

INGREDIENTS for 4 servings

4 ripe vine tomatoes
4 slices of bread of about 1 cm
extra vergin olive oil
2 cloves of garlic
8 basil leaves
Salt, freshly ground black pepper

 

Chop the tomatoes up into small pieces. Mix tomatoes, olive oil, hand-torn basil leaves in a bowl, adding a pinch of salt and pepper.
Let the bowl sit in the fridge while preparing the toasted bread. Toast the bread for 5 to 6 minutes until lightly browned on both sides. You can also use a grill or a pan until the bread is crispy.
Then rub to taste one side of the toasted bread with a clove of garlic, brush with olive oil and gently top each slice of bread with some of the tomato mixture. Do it right before serving.

Caprese bruschetta

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INGREDIENTS for 4 servings
10 cherry tomatoes
mozzarella di bufala 250 gr
4 slices of bread of about 1 cm
extra vergin olive oil
2 cloves of garlic
black olives
8 basil leaves
salt, oregano and freshly ground black pepper

 

Chop the tomatoes and mozzarella up into small pieces. Mix them with olive oil, hand-torn basil leaves in a bowl, adding a pinch of salt and pepper.
Let the bowl sit in the fridge while preparing the toasted bread.
Then rub to taste one side of the toasted bread with a clove of garlic, brush with olive oil and gently top each slice of bread with some of the tomato and mozzarella mixture and the black pitted olives. Do it right before serving.

 Artichokes and olives bruschetta

2 fresh artichokes (or artichoke hearts in olive oil)
olive oil
1 teaspoon of parmesan cheese
mint
1 clove of garlic chopped
a pinch of salt
black olives

Clean, trim and prepare the artichokes until the tender heart is revealed. Cut it into strips and cook in a pan with 2 tablespoons olive oil, salt and garlic. After 5 minutes add half a glass of water and let cook for 20 min.
Fast version: use the artichoke hearts in olive oil, draining the oil before using it!

Blend the artichokes with the parmesan and mint. Grill the bread slices and spread the artichoke cream over, with a pinch of black pepper, black olives and olive oil to taste.
The bruschetta with artichoke cream can be server either cold or hot.

 

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Tips: Suggested drink with these bruschette is Prosecco or  our homemade strawberries cocktail: 2/3 of Prosecco and 1/3 of strawberries & lemon juice.

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