Today the recipe of my favourite lunch for the summer: BRUSCHETTA AL POMODORO / Bruschetta with tomatoes. It’s the most easy dish you can imagine and perfect for a warm summer day!
Bruschetta was originally a dish for the poor peasants and dates to at least the 15th century. It consists of roasted bread (often it is prepared using a brustolina-grill) rubbed with garlic and topped with olive oil (extra vergine) salt and pepper. You can also add any topping you like. The most common topping is the tomato which I prefer!
Even though it’s eaten in the whole country it has it’s origin in the centre of Italy. Especially in Toscana you can find it on almost every menu. In this region it is also called fettunta and normally served without toppings. For sure in November to taste the very first olive oil of the season. Here in the north in Piemonte it is called “soma d’aj” and is known in the area of Monferrato and Langhe. The garlic is rubbed on the crust of the bread and it’s more like a sandwich with tomato slices, olive oil and salt.
Even though nowadays it’s often served as an antipasto (starter), I just love to eat it for lunch!
- 5 tomatoes (preferably San Marziano)
- 6 slices of bread
- olive oil extra vergine
- salt, pepper
How to prepare:
- Roast or grill the slices of bread
- Cut the tomatoes in small pieces. Cut the basilico and add it. Drizzle a bit of olive oil on top of it and add some salt and pepper. Mix well.
- When the slices of bread are still warm, rub it with some garlic. Put the tomato-mix on top of it and lunch is ready!!