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Bruschetta with tomatoes

Simplicity at its best.

What is better then bruschetta?

I was just having a discussion about this recipe because someone in my family considers that there is no need of writing about such a simple plate.

I think the opposite. Simple things sometimes just look simple but even if they require few steps but they need to be executed properly.

It is all about the ingredients we use, the time, the sequence of moments.

I find sourdough bread a really good one to use, if it is two days old even better because the tomato juice will go into it making it wonderful to eat and absorbing it. Regarding the tomatoes, I prefer cherry tomatoes, but if you are lucky to find some good tomatoes also the big ones cut in little squares will give you an amazing result.

I know some garlic should be part of this recipe but I personally don't like it. If you are a garlic lover you have two options: add some garlic powder or cut in micro pieces a half clove and add to the tomatoes.

Don't be afraid to use a nice amount of good quality extra virgin olive oil for both the bread and the tomatoes. A pinch of sea salt to complete it, if you like it flavoured, the basil one is great to add.



4 big slices of sourdough bread

250 gr of cherry tomatoes or vine tomatoes

extra virgin olive


6 Basil leaves

1/2 clove of garlic



Cut your cherry tomatoes in 4 parts or your tomatoes in small pieces, put them in a colander and let them lose the water for around 30 minutes.

With the garlic you can add some garlic powder to your tomatoes or cut your garlic clove in two and press them with a fork to let them free all the flavour or cut in micro pieces.

Move the tomatoes in a large bowl and add few pinches of salt, extra virgin olive oil, the garlic cloves and some leaves of basil. If you are cutting the basil, cut with your hands and not using a knife.

Close the bowl with some cling film and let it rest for 30 minutes.

Remove the garlic and stir gently the tomatoes with the help of a spoon.

Now toast your bread, add some extra olive oil and a pinch of salt and place your tomatoes on it.

Buon Appetito!

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