Bruschetta with tomatoes
Bruschette al pomodoro
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Sliced bread (Tuscan or integral type)-garlic-tomato-olive oil-salt-fresh basil (or dried oregano)
There are all kinds of bruschetta and caters for all tastes and usually represent a guaranteed success.
The secret is in the bread, which must be pretty rustic (Tuscan or integral type).
The most famous and appreciated are those with tomato sauce!
Put in the oven for a few minutes to gild the surface, pull, put a clove of garlic on hot surface until it consumes in the rubbing, sprinkle with chopped fresh tomatoes grossolonamente (or with a layer of tomato sauce), put a little olive oil if you prefer aromatic, a pinch of salt, maybe in version aromatica, and, depending on the season, some fresh basil leaves or dried oregano.
At last slowly pour in very little cold pressed olive oil and good quality.
Quella riportata è una delle versioni più semplici di bruschetta, dopo quella base che non prevede neppure il pomodoro.
Potete sbizzarrirvi nell'esecuzione aggiungendo ciò che preferite, in base ai vostri gusti e alla vostra fantasia.
Varianti consigliate: potete aggiungere dei funghetti, oppure carciofini, peperoni, o, ancora, olive e capperi o altri sottoli a vostra scelta.
Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan.
