Remember: che in Italian reads keh in English. Pronounce brus-keh-te.
La bruschetta/le bruschette
- 1 baguette or better some pugliese or toscano bread (one large crusty loaf)
- 2 pomodori (tomatoes) or a large handful of pomodorini (cherry tomatoes)
- 1 spicchio d'aglio (garlic clove)
- Basilico fresco (fresh basil, a few leaves)
- Olio extravergine d'oliva (extravirgin olive oil)
- chop the tomatoes and mix in a bowl with salt, olive oil and basil (you can use the whole leaves or mince them, as you prefer).
- cut the bread in disks and toast in the oven for about 5 min (400 F). During the summer you can grill the bread on the bbq.
- Option 1: rub the garlic on the toasted bread
- Option 2: add the garlic (as a whole or minced) to the tomato mix. Leave in the fridge for at least a few hours.
- You can either put the chopped tomatoes on the bread yourself, or for a big group you can serve the bowl on one side, the bread on another, and let everyone help themselves.