icon
  • Uncut Recipes
    • Search
    • Conversions
  • Cuisines
    • American
    • British
    • French
    • Italian
    • Indian
    • more...
  • Occasions
    • Christmas
    • Hanukkah
    • Ramadan
    • Valentine's Day
    • more...
  • Diests
    • Vegetarian
    • Keto
    • Smoothies
    • Valentine's Day
    • more...
Uncut Recipes

Bruschetta with Cherry Tomatoes and Basil Recipe

Recipes > Italian Recipes > Italian Starters Recipes > Italian Bruschetta Recipes


 

Bruschetta with Cherry Tomatoes and Basil
Video: Sara Harris

 

 

TRADITIONAL ITALIAN RECIPE: The best way to describe a Bruschetta ( Pronounced "Brusketta" )is... mmmm... bruschetta is a sandwich for smart people. It's healthy, 100 percent natural and won't get you fat. Don't even start saying "Uuuh, what about the bread carbohydrates?", before you worry about the carbohydrates of a couple of slices of bread, stop eating Mc Donald's, Sweets, Chocolate, Crisps, Coca Cola and so on. Seriously. Unless you are one of those walking to a Fast Food restaurant demanding a kind size menu... and DIET COKE! AHAHAHAH

 

Back to serious talking... this classic Italian appetizer is a perfect way to capture the flavors of garden ripened tomatoes, fresh basil, garlic, and olive oil. Think of it as summer on toast!

 

In Italy Bruschetta is normally made using Altamura Bread ( or Pane di Altamura ), but that never a rule, which has a thick dark colour crust and has a higher water content than usual in the dough. The thick crust retaines the moisture in the bread, meaning it can be used up to a week after purchasing.

 

Altamura Bread is made from durum flour from the Altamura area of the Provincia di Bari, in the South East of Italy. In 2003 Pane di Altamura was granted PDO status within Europe.

 

By law, it must be produced according to a range of strict conditions, including using particular varieties of wheat, a certain specification of water, and a consistent production method, and must also have a final crust more than 3mm thick. However, the shape of the bread is not important.

 

Have a look round a farmers' market or in a good supermarket and you should be able to find something alike. If you can't, a good-quality round sourdough bread will give you good results.

 

The bread is best sliced 2cm / 0.7in thick and toasted on a grill.

 

You can lightly rubbe each slice a couple of times with a cut clove of garlic, then drizzled with some good extra virgin olive oil ( although I personally suggest you to drizzle the Oil on top of the Tomatoes... but you can do whatever you want! PEACE! ) and sprinkled with salt and pepper.

 

Make sure your tomatoes are really ripe when making this topping. Give them a quick wash with hot water to better remove chemical residue, remove their cores and carefully squeeze out the seeds ( which you will not be able to digest anyway, and eventually poop them out... which is always, literally, "a pain in the ass if you suffer from hemorrhoids" ).

 

ENJOY!!!

 

 

 



Skill Level: Skill Level Time: 15 Minutes
Price: Price Makes: 8 Slices


 

 

 

Ingredients:





  Conversions


  • Metric:

     

     

     

    8 Slices of Bread

     

    500gr Nice Mixed

    Ripe Tomatoes

     

    Extra Virgin Olive Oil

     

    1 Bunch Fresh Basil

     

    Sea Salt

     

    Freshly Ground Black Pepper




  • Imperial:

     

     

     

    8 Slices of Bread

     

    1.1lb Nice Mixed

    Ripe Tomatoes

     

    Extra Virgin Olive Oil

     

    1 Bunch Fresh Basil

     

    Sea Salt

     

    Freshly Ground Black Pepper




  • Cups:

     

     

     

    8 Slices of Bread

     

    24 Nice Mixed

    Ripe Tomatoes ( 3 each )

     

    Extra Virgin Olive Oil

     

    1 Bunch Fresh Basil

     

    Sea Salt

     

    Freshly Ground Black Pepper




 

 

 

Directions:


 

01 - The Bread is best sliced 1cm / 5in thick and toasted on a barbecue, but it can also be done in a griddle pan for ease at home.

 

02 - Give the Tomatoes a wash, remove their cores and carefully squeeze out some of the seeds. Then chop them.

 

03 - Drizzled the Bread with some good Extra Virgin Olive Oil and sprinkled with Salt and Pepper.

 

04 - Top with humble and luxurious chopped Cherry Tomatoes and Basil. Serve.





Notes:


 

- You can add some Garlic to give some extra taste to your Bruschetta. After Direction Number 01, lightly rub the toasted Bread a couple of times with a cut clove of Garlic.

 

 

 

  Facebook Twitter Reddit Digg Flipboard Email


Written by: Uncut RecipesDisclaimer


 




SOCIAL BUTTONS
TweetFlipboard

 


 




YOU MIGHT ALSO LIKE:

Easy to Digest Spaghetti Carbonara

Easy to Digest Carbonara

 

Gnocchi alla Sorrentina

Gnocchi Sorrentina

     

Grilled Pizza Margherita

Grilled Pizza Margherita

 

Italian Chocolate Sponge Cake Recipe

Italian Choc. Sponge Cake

     

Italian Traditional Lasagne Recipe

Traditional Lasagne

 

Italian Pasta with Philadelphia Cream Cheese Recipe

Italian Pasta with Philadelphia Cream Cheese Recipe

     

Italian Pizza Rolls Recipe

Pizza Rolls

 

Italian Tiramisu Recipe

Italian Tiramisu Recipe







LATEST RECIPES:

Japanese Easy Kakuni Recipe

Easy Kakuni Recipe

 

Japanese Kinako Pannacotta with Kuromitsu Sauce Recipe

Kinako Pannacotta with Kuromitsu Sauce

     

Japanese Ketchup Pasta Recipe ( Napolitan ナポリタン )

Ketchup Pasta

 

Soft Keto Seed Bread Recipe

Soft Keto Seed Bread

     

Japanese Matcha Marble Pound Cake Recipe ( 抹茶マーブルパウンドケーキ )

Matcha Marble Pound Cake

 

Japanese Matcha Doughnut Recipe ( 抹茶ドーナツ )

Matcha Doughnut

     

Japanese Negi Miso Chicken Recipe ( ネギ味噌チキン )

Negi Miso Chicken

 

Japanese Tofu and Chicken Burger Recipe ( 豆腐ハンバーグ )

Tofu and Chicken Burger




Uncut Recipes Youtube








  • About Us
  • Privacy
  • Cookies
  • FAQ
  • Contact US

© Copyright Uncut Recipes - All Rights Reserved