If you were to travel through Tuscany the first bruschetta you would ever encounter would be consisting of a slice of unsalted bread, untoasted, and a finely chopped tomatoe salad seasoned with basil and olive oil on top. As much as that is the “most traditional” example of bruschetta, I find that this version can deliver more flavor and more substance and transform what is usually considered a simple snack into a real filling appetizer… or a full meal if you decide to have twpo servings and a beer!
The tomatoes are roasted to concentrate their flavor and served on toasted slices with melted mozzarella and a finish of fresh basil. Of course it is at its best when the summer tomatoes are in season, but roasting also does pumps up supermarket tomatoes that aren’t so perfect.
Recipe from “Super Tuscan. Heritage Recipes and Simple Pleasures from our Kitchen to Your Table”, Touchstone. Photography by Eric Wolfinger.