Rec
It’s not flashy really but I feel like Italian doesn’t have to be. Here’s the recipe I learned in Tuscany (featuring the big secret):
For the bruschetta: - find two beautiful, firm roma tomatoes and dice them into small squares - chop up some basil - combine in a bowl with salt and pepper and a few hearty glugs of extra virgin olive oil (adjust this to your personal taste)
For the bread: - find some nice French baguette and slice into rounds - place on baking sheet and broil until golden (normally should only take a couple minutes per side) - the SECRET: once your bread is toasty take it out and rub a peeled garlic clove over every slice; this shit is sooooo good - finish by lightly drizzling olive oil onto the slices and adding a pinch of salt
For the bruschetta: - find two beautiful, firm roma tomatoes and dice them into small squares - chop up some basil - combine in a bowl with salt and pepper and a few hearty glugs of extra virgin olive oil (adjust this to your personal taste)
For the bread: - find some nice French baguette and slice into rounds - place on baking sheet and broil until golden (normally should only take a couple minutes per side) - the SECRET: once your bread is toasty take it out and rub a peeled garlic clove over every slice; this shit is sooooo good - finish by lightly drizzling olive oil onto the slices and adding a pinch of salt
Aug 19, 2024
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As a self-proclaimed Bruschetta enthusiast I’d have to say this was up there.
Just the right amount of garlic was slightly let down by the overkill of olive oil, but the rainbow of tomatoes really sold it for me. Nice plating and even better company.
Red, yellow, green. A true traffic light of tomatoes.
8/10
Just the right amount of garlic was slightly let down by the overkill of olive oil, but the rainbow of tomatoes really sold it for me. Nice plating and even better company.
Red, yellow, green. A true traffic light of tomatoes.
8/10
Rec
Just grate or cut your tomatoes, add some pepper and a drizzle of olive oil. Dip whatever in it or spread it out on some bread (then it would be pan con tomate I think) and put on some flaky sea salt. Its fresh, light and delicous. I also like bruschetta, but sometimes the garlic on the bread is a bit too pungent in the morning. It's easy to make and has been my obsession lately.
Rec
🍅any bread works! in sf I loved it with Dutch Crunch but it's delicious with ciabatta!
Then a drizzle of olive oil, sliced tomatoes, sliced fresh mozzarella, drizzle of olive oil, sea salt, cracked black pepper, (i like to get the oil/salt/pepper on either the mozz or the bread!) proscuitto, basil.
also delicious with calabrian chiles spread on the bread! <3
Then a drizzle of olive oil, sliced tomatoes, sliced fresh mozzarella, drizzle of olive oil, sea salt, cracked black pepper, (i like to get the oil/salt/pepper on either the mozz or the bread!) proscuitto, basil.
also delicious with calabrian chiles spread on the bread! <3
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