Bruschetta alla Romana
(Italian grilled bread with tomatoes)
Although it's often pronounced 'broo-SHET-uh" by English speakers, the correct pronounciation is "broo-SKET-uh." Called fettunta in Tuscany.
6 to 8 servings
- Crusty Italian bread, cut into 1/2-inch slices -- 1 loaf
- Garlic, crushed -- 6 cloves
- Olive oil -- 1/3 cup
- Tomatoes, seeded and diced -- 6 or 7
- Salt and pepper -- to taste
- Fresh basil, shredded -- 1 bunch
- Prepare a grill with hot coals, or set an oven to broil. Grill or broil the bread slices until they are browned and crispy on each side.
- Remove the bread from the grill or oven and rub each piece with the raw, crushed garlic cloves.Arrange the bread slices on a platter and brush each with some of the olive oil.
- In a large bowl, toss the tomatoes with the salt, pepper and any remaining olive oil.
- Spoon some of the tomatoes over each slice of bread. Drizzle the remaining olive oil over the bruschetta, sprinkle with the basil and serve immediately.
- If not serving the bruschetta immediately, serve the tomatoes in a separate bowl and let diners spoon them over the bread themselves.
- Use fresh oregano instead of basil if you like.
- Other Bruschetta Toppings: prosciutto, salami or other cured meats, bean spreads, fresh mozzarella.