Bruschetta rustica
Originally the "poor man's food" from central and southern Italy, this dish is now an "antipasto", or starter, which can also be enjoyed on its own.
Method
Toast the Rustico in the oven (or on the barbecue). Chop up the cherry tomatoes, mix in the basil leaves. Rub the toasted bread with a garlic clove and then sprinkle with coarse salt. Drizzle with olive oil and arrange the tomatoes on top. Eat warm.
Variant 1: Mix the diced mozzarella in with the tomatoes and then use olives or capers in place of the basil
Variant 2: Leave out the tomatoes and eat the bread with just garlic, salt and olive oil.
Ingredients
- 4 slices of Schär Rustico, cherry tomatoes, garlic, basil, olive oil, poss. black olives and/or capers
analysis/100g
- protein
- 3,3 g
- fat
- 9,5 g
- carbohydrates
- 26,0 g
- Kcal
- 204
- Kj
- 859
Oscar's tip
Bruschetta was originally made with freshly-pressed olive oil, which has a bitter after-taste and is dark green in colour. In Tuscany they use 2-day-old (unsalted) bread.
