Bruschetta is translated to oiled bread. Toasted in the oven and rubbed with some extra virgin olive oil. I am often mocked for my pronunciation, so to get this clear it is pronounced: brooshketta.
- Sliced baguette
- Garlic olive oil
- Salt and pepper
The beginning is easy. Sprinkle the slices of baguette with some garlic olive oil, salt and pepper. Roast for approximately 10 minutes on 180 degrees.
The autumn/ winter variant with mushrooms
This is my favorite. This variant is great to prepare during fall or winter with mushrooms and fresh herbs. All quantities are dependent on the number of mouths you’d like to feed. In these recipes you are able to find the ratios.
- 250 gr mushrooms
- 1 shallot
- 1 twig of mint
- 1 twig of parsley
- Olive Oil Every Day
- Olive oil with edible gold leaf
Finely chop the shallot and mushrooms. Fry the garlic and shallot for 2 minutes on medium heat in some Olive Oil Every Day. Also add the mushrooms and fry until done. Take it off the stove. Chop the mint and parsley finely and add to the pan. Lastly add a sprinkle of Olive oil with golden leaf. The spicy character of the olive oil perfectly matches these ingredients. Take out the roasted slices of baguette, put the mushroom mixture on top and you’re ready to eat.
The spicy variant
Fresh and spicy with avocado, tomato and chili pepper olive oil
- 2 avocados
- 4 tomatoes
- 1 small red onion
- Al Peperoncino olive oil
Finely chop the tomatoes and red onion. Slice the avocados in half and cut a raster into the flesh with. The squares you’ve created with the raster can be taken out easily with a spoon. Mix all ingredients and add some chili pepper olive oil. Keep stirring and taste if you are satisfied with the flavor or if more chili pepper olive oil is needed. Take the roasted baguette out of the oven and put the mixture on top. Serve right away to keep a great crunch!
The classic variant
So easy and yet so special. This variant with tomato and basil. Only this recipe would be reason enough to get your own vegetable garden. Because the flavors of fresh sun-ripened tomatoes and basil are absolutely out of this world.
- 6 tomatoes
- A handful of basil leaves
- 1 red onion
- 3 cloves of garlic
- Il Terzo Olive Oil
Finely chop the onion and garlic and fry on medium heat in some Olive Oil Every Day. Cut the tomatoes into small squares and chop the basil. Add to a bowl, in which you also put the onion and garlic. Add a good amount of Il Terzo olive oil and put the mixture on top of the heavenly roasted slices of baguette.