Bruschetta (pronounced Brus-Ketta) is probably the best known classic Italian appetiser that is never missing from our tables or the menus of any restaurant or trattoria.
Rustic bread, durum wheat semolina bread and ciabatta and such are the most suitable types of bread to better enjoy it.
The condiments for bruschetta are lost in the history of time, and for these we choose cherry tomatoes with Ricotta Salata flakes.
Serving Size: 2 | Preparation time: 15 mins | Cooking time: 5 mins
- Rustic bread, sliced: 2 slices
- Peeled garlic, 1 clove
- EVOO – Extra Virgin Olive Oil: to taste
- Chopped cherry tomatoes, to taste
- Dried oregano, a teaspoon or a few leaves of fresh basil
- Ricotta Salata cheese, a few flakes
- Salt, a pinch
Place the chopped cherry tomatoes in a bowl and season with two generous glugs of oil, a pinch of salt, a pinch of oregano or basil leaves, mix and set aside.
Toast the bread slices in the oven or on a griddle or using a non-stick pan without oil or other fat. Wait until the bread slices become golden brown and crispy on both sides.
Rub the peeled garlic on each side of the bread slices. Drizzle with a little oil. Garnish with the seasoned cherry tomatoes, another drizzle of oil, ricotta salata flakes and serve.