Bruschetta
In the Roman dialect, the word bruscare means to grill or toast over coals, so bruschetta is like an Italian word for ‘toastie’. In Tuscany, the name is fettunta, or ‘oiled slice’. For centuries, olive-growers taking their harvest to the local press have enjoyed a fresh olive-oil toastie on the fire, with a rub of garlic and a sprinkle of salt. Try adding celery, olives, anchovies or fennel to create your own variation on the classic Carluccio’s topping.
RECIPE INFORMATION
Serves 8
Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves 8
Prep Time: 10 minutes
Cooking Time: 15 minutes
1 loaf ciabatta bread, cut into slices 5cm (2 inches) thick
2 large garlic cloves, peeled
8 tbsp extra virgin olive oil (We recommend Planeta De-Stoned Extra Virgin Olive Oil)
2 large ripe beef tomatoes, very finely chopped
Basil leaves
Salt and pepper
2 large garlic cloves, peeled
8 tbsp extra virgin olive oil (We recommend Planeta De-Stoned Extra Virgin Olive Oil)
2 large ripe beef tomatoes, very finely chopped
Basil leaves
Salt and pepper
Extra-virgin olive oil
1 loaf of toscano or ciabatta bread, sliced thickly
1-2 large cloves of garlic
3 large ripe beef tomatoes, diced
2-3 spring onions, finely sliced
1 roasted yellow pepper, diced
3-4 sprigs fresh basil leaves, roughly torn
A pinch of dried oregano
2 handfuls of wild rocket leaves
Salt and freshly ground black pepper
1 loaf of toscano or ciabatta bread, sliced thickly
1-2 large cloves of garlic
3 large ripe beef tomatoes, diced
2-3 spring onions, finely sliced
1 roasted yellow pepper, diced
3-4 sprigs fresh basil leaves, roughly torn
A pinch of dried oregano
2 handfuls of wild rocket leaves
Salt and freshly ground black pepper
