Bruschetta

Bruschetta comes from the Italian  bruscare, which means “roast over coals”. In Tuscany, thick slices of farmers’ bread were lightly toasted, rubbed with garlic cloves, seasoned with salt and pepper, and then drizzled with the new crop olive oil. 

Sometimes, fresh chopped tomatoes were served as topping. 

Bruschetta 

4 slices crusty and rustic bread, 1 cm thick
4 ripe plum tomatoes
2 tablespoons dried oregano
10 black olives, stoned
1 garlic clove, peeled and halved
Sea salt
Extra virgin olive oil 
Basil to decorate

Serves 4
Preparation time: 20 minutes
Cooking time: 5 minutes

1. Dip the tomatoes into boiling water for two minutes. 
2. Drain and peel. 
3. Dice the tomatoes. Place in a bowl with the olives and dress with 2 tablespoons of olive oil and the oregano. Let stand at room temperature for 15 minutes to marinate. Add salt.
4. Grill the bread in the oven. 
5. Rub garlic on the hot bread slices. 
6. Place the slices on a serving dish and spoon the tomato mixture over. 
7. Decorate with fresh basil leaves.
8. Serve immediately while bread is still warm.