Bruschetta

Bruschetta

Hmm… Bruschetta… When I’ve been in Rome, Italy we ate sooo many Bruschettas! I have to admit that we had the best Bruschettas not in a typical italian restaurant, but in the Hard Rock Cafe in Rome. It tasted just sooooooooo good!

So… after a few months… finally I make my own ones. Actually I didn’t use Ciabatta – the real Italian bread – ’cause we just don’t have it here in our little shop in our village. I just used an other pretty similar bread. But try it with Ciabatta and with some real GOOD olive oil of Italy! You’ll love it!

Ingredients

  • 700 gr tomatoes
  • 2 big onions
  • 5 garlics
  • pepper
  • sea salt
  • basilicum
  • olive oil
  • 1 Ciabatta (italian bread)

How to do it

  1. Cut the tomatoes and onions in small pieces (dices) and mix in a bowl.
  2. Press 3 of the garlics and give also into the mixture.
  3. Spice with sea salt and pepper – set aside for a couple of minutes and fill in some olive oil.
  4. Cut the Ciabatta into pieces, spread with olive oil and garlic and bake for ca. 6-8 mins. in the 200°C preheated oven.
  5. Cut the basilicum and also add to the mixture. Mix everything and after baking the breads put some of the mixture on every slice.

Bruschetta

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3 thoughts on “Bruschetta

  1. Do you de-seed the tomato or leave all the seeds in? I want to try this recipe but I’m a little unsure if leaving all the gooey seeds in will make the bruschetta too runny.
    From the picture it looks as if you left the seeds in, I’m just checking…

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