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Tomato-Basil Bruschetta Recipe

Tomato-Basil Bruschetta Recipe

Tomato-Basil Bruschetta Recipe

bruschetta con pomodoro e basilico

Ingredients for 4 servings

  • baguette 14 oz (400 g) about 1
  • tomatoes, diced, preferably San Marzano 10 1/2 oz (300 g) about 2 large
  • extra-virgin olive oil 1 tbsp + 1 tsp (20 ml)
  • basil leaves, roughly chopped 4
  • garlic clove 1
  • salt to taste

Method :

  1. Slice the bread into pieces about 1/3– to 1/2-inch (1-cm) thick and toast them in the oven or in a pan on the stove. Once they’re toasted, peel the garlic and lightly rub it over the bread.
  2. Dice the tomatoes and mix in a bowl with the oil, salt and roughly chopped basil. Let it sit for a few minutes for the flavors to absorb. Spread some of the diced tomato mixture on top of each bread slice and serve.

Rustic bread

In the past, many people made their bread at home using coarsely ground whole grain flours and natural yeast made through a long and precise treatment applied to already leavened bread. The bacteria responsible for this Ieavening gave the bread an unmistakable aroma. The higher acidity of starters, compared to modern yeast, made the bread more resistant to further contamination by bacteria and therefore made it more “preservable,” which is why bread once lasted much longer. This explains why loaves of rustic country bread were so incredibly large, but there are other factors that played into the size and shape of bread. First there were socio-economic factors. On the other hand, if the families did not have their own ovens the loaves tended to be larger in order to reduce dependence on local lords.