Bruschetta with Cherry Tomatoes and Oregano Recipe

Photo: Uncut Recipes

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TRADITIONAL ITALIAN RECIPE: One of my go-to appetizers for summer party entertaining has always been this Tomato Basil Oregano Bruschetta. By using a few quality ingredients and just a few tips, you too can make the best bruschetta in your... kitchen. LOL

 

My mom, who is an Italian Chef, first taught me how to cook many years ago, and my first lesson was that recipes do not need to be complicated to be good, and to use ONLY Organic ( if possible ) fresh ingredients “Use quality ingredients and keep it simple”, she always says.

 

To make a good bruschetta great, I recommend always using ripe Cherry Tomatoes at room temperature ( although I like them chilled ).
If you’re having real trouble, leave tomatoes out altogether, serving your bruschetta ‘naked’ like they do in Tuscany – just garlic, salt and the finest, fruitiest, freshest olive oil available.
A traditional variation during the month of November in Tuscany uses cavolo nero black kale. Evolved to celebrate two classic Tuscan harvests, it also showcases the very first, spicy pressing of the new season’s extra virgin olive oil.

 

Also known as fettunta (‘greased slice’) in Tuscany, bruschetta’s origins are thought to be medieval. Italian food legend Marcella Hazan argues it can be traced back to the ancient Romans and even the Etruscans, the name coming from the Roman bruscare, ‘roasted over coals’. Since all the ingredients were widely available then (with the exception of upstart tomatoes) it’s hardly a leap of imagination to see ancient Romans tucking into their own version of garlic bread.

 

Although it’s enjoyed across the country, central Italy is said to be bruschetta’s spiritual home.

 

Once the bread is lightly toasted, preferably with some nice black lines across it, rub a clove of garlic over the rough surface. How much is down to individual taste.

 

 

 

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

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - The Bread is best sliced 2cm / 0.8in thick and toasted on a barbecue, but it can also be done in a griddle pan 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 Black Pepper ).

 

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

Notes:

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- 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.

 

- Decorate each slice with a Basil Leave.

 

 

 

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Written by: Uncut Recipes

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