THE GOOD OIL MILL
AT YOUR HOME
Tomato and basil bruschetta, a great classic of Italian cuisine.
Let’s prepare it together following the original recipe!
Ingredients for 4 people
Preparation
1. Wash and dry the tomatoes;
2. Cut them into cubes and add salt. Let them drain from the water;
3. Add the garlic and basil to the drained tomatoes or alternatively a few drops of Bonamini Infused Oils and mix well;
4. Toast the homemade bread for bruschetta in a non-stick pan until golden brown;
5. Garnish with the mix of tomatoes, herbs and olive oil;
6. Finish the tomato and basil bruschetta recipe with a drizzle of Bonamini Vert De Vertes extra virgin olive oil
Everyone likes bruschetta with tomato and basil, from kids to adults. Easy and quick to prepare, tasty and refreshing and suitable for any occasion; as long as you use the right and quality ingredients!
As true lovers of Italian cuisine, we cannot allow the classic recipe of bruschetta with tomato and basil to be wrong, so here are some tips to avoid making a mistake in the preparation of this summer dish.
The undisputed protagonist of bruschetta, together with bread and tomatoes, is certainly the extra virgin olive oil. Choosing the correct extra virgin olive oil for this recipe means fully enhancing the taste of our dish, creating that balance both at the table and on the palate.
For this specific tomato and basil bruschetta recipe we have chosen to offer 3 of our extra virgin olive oils:
Cold-pressed oils, rich in polyphenols that keep the characteristic aromas and flavors of extra virgin olive oil intact, with a fruity taste of green leaves and fresh fruit, with bitter and spicy peaks but extremely pleasant on the palate. The ideal ingredient for making a tomato and basil bruschetta that will conquer everyone!
If, on the other hand, you want to dare that extra something, then we recommend using Bonamini infused extra virgin olive oils, to give modern nuances to a classic recipe!
Our favorites paired with bruschetta with tomato and basil are the Basil flavored extra virgin olive oil, the Garlic flavored olive oil and the Lemon flavored extra virgin olive oil.
The choice of bread to use for the bruschetta shouldn’t be made at random, on the contrary it must be well thought out also based on the ingredients that will be used for the recipe.
The ideal bread for the classic bruschetta is the homemade one, to be cut into thick slices, about 2cm; for the bruschetta recipe with tomato and basil we opt for the naturally leavened one, because it is more consistent, firm and perfect for absorbing “watery” condiments, such as tomatoes and olive oil, without flaking.
And what technique to follow to toast bread for bruschetta?
Heat the grill, plate or non-stick pan well and place the slices of bread on top. Let them “bruschettare” for about 2 and a half minutes on each side, over medium heat.
The naturally leavened bread for bruschetta with tomato and basil will be crunchy on the outside and soft on the inside, ideal for absorbing all the tomato sauce.
The Pachino tomato is the best tomato for bruschetta, thanks to its flavor and the consistency of its pulp. Furthermore, like extra virgin olive oil, it boasts many beneficial properties: it is refreshing, thirst-quenching, it has diuretic effects and it is rich in substances that defend our body from free radicals.
The trick to making the pachino give its best when preparing bruschetta with tomato and basil is to cut it into small pieces, season it with Bonamini extra virgin olive oil, salt, garlic and fresh basil or dried oregano (or alternatively use Infused Bonamini oils) and leave it to flavor in the fridge for a couple of hours.
