Bruschetta

The word "bruschetta" has its origins in central Italy, and it's a slice of toasted bread.

Bruschetta's main seasoning is a very good extra virgin olive oil. Any lesser quality oil is not suitable.

The oil fragrances vary according to the area of origin, as well as its texture, density and acidity. Consider trying the oil from Puglia, Sicily and Calabria. Remember that if you use too much garlic you risk to cover the aroma and fragrance of the oil you've used. The breadcrumb should be oiled well, but not dripping wet and it should be seasoned with a pinch of salt and pepper to enhance the aroma and flavor.

The same remark about garlic, in my opinion, goes also for the other ingredients - less is more.

The various "innovations", from anchovies with capers, cheese, any flavorful sauce, are to be added in quantities that give flavor and color, but not in doses which will cover any other flavoring. You certainly have seen some "creative" bruschettas with huge amounts of various ingredients.

Normally, the unfortunate consumer does not know how to take a bite off of a very big bruschetta. They begin to eat the bruschetta and in the meanwhile the ingredients start to slip everywhere. They try to stem the fall with a napkin, and in the meanwhile the oil and tomatoes are smeared on the other hand; or if the bruschetta is not too large, they try to open thier mouth as much as possible and eat it in one bite. A real disaster! So the golden rule is simplicity. Instead of using a thousand ingredients all together, maybe it's better to prepare some more bruschettas, each one different from the other one.

Tomato Bruschetta

Ingredients for 4 people

• 4 slices of Tuscan bread
• 2 ripe tomatoes
• 1 garlic clove
• basil leaves
• extra virgin oil
• salt and pepper

Preparation:

Wash the tomatoes, blanch them briefly in boiling water, drain, remove the peel, the seeds and the water inside. Cut them into cubes and collect them in a bowl.

Wash the basil leaves, dry them and add them to the tomatoes. Sprinkle with oil, salt and pepper. Stir and let it marinate for about an hour.

Toast the bread in the oven, rub each slice with the garlic and add the tomato. Serve the bruschettas warm or cold, as preferred.