Bruschette di Pomodoro e Basilico (Tomato and Basil Toasts)

January 29, 2010  |  By Peg Kern
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Bruschette di Pomodoro e Basilico (Tomato and Basil Toasts)

Bruschetta on Italy culinary tourBruschetta (pronounced brew-SKET-uh, not brew-SHET-uh) is easily found in restaurants throughout the United States and Europe, but often what you are served outside Italy bears little resemblance to the real thing. (For example, if the topping is some form of tomato sauce, it is not real bruschetta!) Discover the real thing, bruschette di pomodoro e basilico (Tomato and Basil Toasts), with this easy recipe from Chef Giancarlo.

Cook – and eat – in Italy with The International Kitchen!

Tuscan bread in a shop on a culinary vacation in FlorenceBruschette di Pomodoro & Basilico

Serves: 6
Prep time: 10 minutes
Cook time : 5 minutes
Cook method: Grill

Ingredients

  • sliced Italian bread or long loaf of firm-textured white bread (such as ciabatta) (bread should be soft in the middle but crusty on the outside)
  • 4 vine-ripened tomatoes
  • 1 ½ cups loosely packed, fresh basil leaves
  • 2 garlic cloves (1 minced, 1 whole)
  • 2 tbsp extra-virign olive oil
  • salt & pepper to taste

Tomatoes on the vine in ItalyInstructions

1. Wash the tomatoes and chop into small cubes.
2. Place the chopped tomato in a bowl and season with salt, pepper, olive oil, minced garlic, and basil (torn into small pieces).
3. Cut the bread into slices about 3 inches in diameter and ½ inch thick.
4. Toast the sliced Tuscan bread (or country loaf), under the grill or charcoal oven until brown on both sides.
5. For extra garlic flavor, rub the remaining clove of garlic on the toast before topping it with the tomato mixture.

Chef’s tip: Be sure to tear the basil instead of chopping, as chopping blackens the leaves.

Try pairing the bruschetta with an excellent Italian red wine.

You can learn more about the history of bruschetta and taste it in its natural environment by cooking a culinary tour to Italy with The International Kitchen! Contact us for details.

By Peg Kern

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By Peg Kern
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