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Bruschetta

Oil Type

Extra Virgin Olive Oil

It's the first thing I order when I walk into my favourite western cuisine restaurants, and it's my favourite starter to make at home! The Bruschetta is my go-to dish for easy to make deliciousness and the familiar goodness that comes only from savoury appetizers

Ingredients

  • slices of home-made pane casereccio bread
  • 5 tablespoons of leonardo just drizzle
  • 1 or 2 garlic cloves, peeled
  • Salt to taste

Method

  • Cut 4 slices of home-made bread and put them under the grill. Toast until crunchy and turning dark; rub on the garlic and smear on plenty of olive oil and a pinch of salt, then serve immediately. Here in Apulia, we use our index fingers to soak the bread in oil and garlic, and some people even soak both sides of the bread.
  • fresh tomato and basil: sprinkle over cubes of chopped fresh tomato and hand-shredded basil leaves.
  • with olive paste and celery: spread olive paste and finely chopped celery onto the bread.
  • with mozzarella and anchovies: cover the bread slices with thin slices of mozzarella and anchovy fillets, then sprinkle with a touch of oregano.

Video Recipe

It's the first thing I order when I walk into my favourite western cuisine restaurants, and it's my favourite starter to make at home! The Bruschetta is my go-to dish for easy to make deliciousness and the familiar goodness that comes only from savoury appetizers

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