Bruschetta rustica

Bruschetta rustica


Originally a "poor dish" of central and southern Italy, it's properly an appetizer but can also be enjoyed alone, as a single course.


4 slices Cereale del Mastro Panettiere / Flerkorn / Maestro Cereale
1 handful cherry tomatoes
1-2 garlic cloves
1 handful basil leaves
a little bit of olive oil
1 handful pitted black olives
1 handful capers


  • Toast the bread in the oven (or on the garden grill).
  • Chop the cherry tomatoes and mix them with basil leaves.
  • Rub the roasted bread with a clove of garlic and sprinkle with coarse salt
  • Drizzle with olive oil and cover them with tomatoes. Eat warm.

Variation 1:

  • Mix mozzarella cubes with the tomatoes and add olives and / or capers instead of basil.

Variation 2:

  • Only eat the bread with garlic, salt and olive oil without tomatoes.
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