Ingredients for 4 people:
- 2 tablespoons of canned cannellini beans
- 2 ripe red tomatoes
- 4 fresh basil leaves
- 1 clove of fresh garlic
- 2 three-fingered pinches of salt
- Freshly ground black pepper
- 2 tablespoons of extra virgin olive oil
- 4 slices of Tuscan bread, each approximately 1 finger thick
What you need:
- A wooden chopping board, one with a smooth blade and one with a saw blade
- A bowl for mixing ingredients
- An oven for toasting bread
Method:
- It is wonderful to have all of these lovely colors spread on the table. Can you smell the beautiful scent of basil? In Tuscany, bruschetta refers to toasted bread. The most renowned bruschetta in our region is made with oil and is also used to sample freshly pressed olive oil.
- To prepare it, rub garlic on a lightly toasted piece of bread and generously pour the finest extra virgin olive oil. Finally, add a pinch of salt. Now, let us return to our tomato bruschetta.
- Preheat the oven to 200°C (400°F). Chop the garlic into very small pieces and put them in the bowl. Tear the basil leaves with your fingers to prevent them from becoming dark. Use the saw-bladed knife to cut the tomato into cubes approximately the size of your thumbnail.
- Combine all the ingredients in the bowl, then add salt, pepper, and olive oil. Use a spoon to mix from the inside of the bowl’s rim towards the center, this gives a thorough and even distribution.
- Allow the mixture to rest for a few minutes to enhance the flavors. Meanwhile, toast the bread for 10 minutes. The key to perfect bruschetta is achieving a crisp exterior while maintaining a soft interior. This ensures that the bread adheres to your palate and delivers its full flavor.
- After toasting, mix the seasoning again and use a spoon to pick up both the ingredients and the seasoning. Generously spread them over the slice of bread. Serve immediately to have the perfect texture.