Summer Italian bruschetta recipe! Surley happens to everyone, that soon or late some food or recipe recalls in mind time gone-by.
My case was this Italian bruschetta recipe, called so from the Italian word bruscare, which means "to roast". A simple slice of bread is always on an Italian kitchen table at noon, and in full summer there will either be ripe tomatoes around. It really seems that kid's hunger can't wait anymore while the water for pasta comes to a boil. This is one of those bruschetta recipes very easy to make.
In Italy Bruschetta is not often served as an appetizer, especially when made with a large slice of bread. As it should be eaten with a knife and fork it may in fact become a light meal or a snack.
If you want to begin your meal with slices of bread and make some Italian appetizers, you have to go for Crostini "little crusts" done with French baguette, and lightly topped with anything from tomatoes to chicken livers.
For this recipe a good extra-virgin-olive oil and ripe tomatoes are a must.
1. Preheat your oven to 350°F (180°C) and arrange the bread slices on a baking sheet, then place in the oven. Allow the slices to lightly toast on both sides for about 5 minutes and then remove from the oven.
2. Rub an ½ garlic clove to your taste on 1 slice of bread. Pour a little olive oil on it, and add a pinch of salt and pepper to your taste.
3. Spoon the previous chopped tomatoes and basil leaves on the toasted bread and serve.