In the last few years we traveled to Tuscany a few times – thanks to our friends, Giulia’s and Emiko’s invitations – but I didn’t write about these experiences on my blog. Two years ago we spent a few days in Cecina with our dear foodie friends: Emiko, Giulia, Karin and Regula.
Cooking together with friends is always so much fun and it’s a great way to learn something new. I gained so much inspirations from these trips, I learnt many new recipes so I would like to share a few of them with you (step by step). The first one is bruschetta… one of the best ways to enjoy the bounty of summer. A delicious and easy appetizer that captures the flavors of ripened tomatoes, fresh basil, garlic, and good quality olive oil.
I’m so sad because it looks like summer is really over here in Hungary… We can still buy sun-ripened tomatoes at the markets so until the season is over make sure to make tomato bruschetta at least once!
Tomato Bruschetta
(Recipe: from Giulia’s second cookbook, I Love Toscana)
Ingredients
- few slices of sourdough bread, toasted
- 400 g riped tomatoes, chopped
- 2 cloves garlic, chopped
- extra virgin olive oil
- fresh basil, chopped
- salt, freshly ground black pepper
Method
Put the chopped tomatoes into a large bowl, season with salt and pepper, the chopped garlic and basil, plus add a few tablespoons of olive oil. Make this well in advance, allowing a few hours to let the tomatoes infuse the flavour. Leave the bowl covered in the fridge.
If you are ready to serve the bruschetta, spoon the tomatoes over slices of toasted bread. Drizzle with more extra virgin olive oil.
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Few photos of the trip…
Making authentic bruschetta
