This Bruschetta recipe is the perfect way to start a meal or a great option for a light midweek dinner.
Bruschetta is thought to have Roman origins and simply refers to a slice of bread with a topping of sorts. It has many variations throughout Italy, some using salami, whilst others simply use olive oil with bread. The most common of bruschetta's has got to be the tomato, basil variation. Funnily enough, I learnt how to make the sliced bread antipasti in Budapest, but don't be fooled it's as traditional as it gets.
Throughout my travels in Europe I visited the gorgeous Budapest, which has nothing to do with Italy except for the fact I met two gorgeous Italian youngsters there. The boys hailed from Bari, a southern Italian town in the Puglia region. They had just turned 18, hadn't traveled before and their English wasn't great.
We met at a hostel just after Christmas (flights where cheap), so there weren't many of us there. I saw the Bari boys wanting to get in on the hostel banter but struggling with their shyness, so I introduced myself in Italian and became their 'interpreter'. They where so grateful that the next night they cooked the whole hostel a huge Italian feast.
After the meal it was like they spoke fluent English. Everyone was laughing and getting along, it just goes to show that food breaks cultural and linguistic barriers...it has powers! Amongst the feast was an excellent bruschetta dish. I was quickly corrected for thinking Spanish onion belonged in bruschetta (blasphemy in these southern Italians' eyes), and so I grabbed the recipe and have never looked back since.
Here I share with you the Bari Boys' Bruschetta, you won't regret it. Grazie Mille Brodelli.
Bruschetta Recipe from Bari
Prep time: 15 mins Serves: 6
- 4 heirloom tomatoes
- Loaf of sourdough
- Olive Oil
- Handful of basil
- 1 garlic clove
- Cut your tomatoes into small cubes
- Finely chop your basil and add to the tomatoes
- Chop half of your garlic clove and add to your basil tomato mix ( leave the other half of the garlic to rub on the bread)
- Add 4 tablespoons of olive oil to your tomato mix and a generous amount of salt
- Cut your bread into a medium thick slice
- Using the other half of garlic clove rub it on your bread generously
- Toast in the grill/oven at 180C so the bread is crunchy on the outside but still semi-soft to bite into - 3 minutes should do it but every oven is different
- Once toasted place your tomato mix on your bread and garnish with some extra basilico and some cracked pepper.
- You are ready to enjoy
We hope you enjoy, let us know what you think in the comments below.
Da Tavola x