Bruschetta is one of my favorite dishes, if a restaurant has it on the menu, I’ll always order it- whether it is for a starter, small lunch or a snack. But, it is actually so easy to make it yourself and it is the perfect food for on a sunny day.
This post was created in collaboration with Di Charme, an organic extra vierge olive oil from Sicily. The organic olives come from authentic olive trees which are over a 1000 years old, located on the land surrounding Villa Zottopera.
The olive oil is a little bit fruity but it mainly has a slightly bitter and spicy taste. What I love about this olive oil, is the fact that when opening the bottle, the aromas come to greet you straight away. A smell of fresh grass, green tomatoes and other aromas will have you feeling like you are in Sicily! This is also why, if possible, I would always go for fresh and organic ingredients. Yes, it is more expensive, but the quality of the products you get is so much better and without consuming all the chemicals it is of course a lot healthier for you as well- and there’s no price on good health!
Because this is a high quality olive oil, it is best to consume ‘raw’ so it goes perfect with bruschetta’s: this dish does not need a complicated dressing, yet the strong flavor of this olive oil lifts the flavor.
There are a lot of variations on bruschetta, some restaurants for example use cherry tomatoes, but I always go for beef tomatoes, because they have more ‘flesh’ than seeds so it makes your bruschetta less watery.
At my previous job I had loads of Italian colleagues, and they gave me the secret to good bruschetta: you rub the garlic on the toast so it soaks up all the flavors. This adds a little extra to your bruschetta as it is a quite simple recipe.
If you’re interested in learning more about this olive oil, or if you would like to order a bottle, visit: http://www.dicharme.nl
For the bruschetta recipe, scroll down!
Recipe – Serves 4 (as a starter)
- 2 large beef tomatoes
- 1 onion
- 2 garlic gloves
- pinch of sea salt
- pinch of black pepper
- pinch of dried basil
- 3 tablespoons olive oil (Di Charme)
- preheat the oven and grill the ciabatta
- slice the tomatoes and onion in thin and small pieces
- put one garlic glove in the garlic press and add it to the tomatoes and onions, season with sea salt, black pepper and basil. Add the olive oil to the mixture.
- once the ciabatta is done, slice in pieces and rub the garlic over the bread
- serve and enjoy!