Enjoy Tuscan deliciousness, with this flavoursome and enjoyable Rustic Italian dish.
At home, or when served for guests we sometimes have a dipping bowl with a fresh, robust olive oil mix in case some guests would like the bruschetta dressing to be oozing out of the bread.
We can thank the Italian farmers of late 14th century who when working on their farms would rub a freshly picked sun-dried tomato on a slice of rustic bread.
These days, it may appear as simply a slice of bread served as an appetizer maybe along with some cured meats, olives, sun-dried tomatoes or even artichokes, it is unmistakably the most flavoursome and enjoyable of all Italian dishes.
Artisan bread is the style of bread to use.
Artisan breads are rustic, round or oval with a heavy crust, loaded flavour and a light airy inner texture. Ideally, cut into thick slices about 3-4 centimetres, this way the bread can absorb the juices from the topping.
Bruschetta was one of my very first posts and extremely popular even though the bruschetta was not on artisan bread at the time, but on a slice of rye bread.
Tip: Leave your tomatoes to rest in a sunny spot on your window-sill for a day. Tomatoes straight out of the fridge seem to go into mourning and loose their life.
Tip: for added interest mix the type of tomatoes as they render a slightly varied taste.
Tip: add the garlic into the topping mix for added flavour instead of rubbing it on the bread.
Makes: 6 -8 slices
4 medium sized sun-dried tomatoes
1 bunch cherry tomatoes
1 red onion
4 cloves garlic crushed
A healthy bunch of Basil
3/4 cup pure extra virgin olive oil
Salt, pepper, oregano
1 loaf of artisan bread
1/3 cup balsamic
Slice your bread into thick pieces
Toast lightly not too much
Chop tomatoes and onions very finely. Some people do a rough chop but if you cut the tomatoes and onions finely their acid will mix in with the olive oil ever so more .
In a bowl add all your ingredients finely chopped onions, tomatoes, basil, garlic, olive oil, balsamic, salt and pepper. And mix.
Add a tablespoon or two of the topping onto your bread. How much you add, depends on how large your bread slices are. Add some of the juices as well on the bread.
Serve as an appetizer.