Bruschetta is a dish which is omni present in all Italy but with some differences in every region. The authentic one must be eaten in Tuscany where the bruschetta come from and where they make the best bread.
One of my last recipe got so much success that I couldn’t believe that such a simple recipe could have such a impact on my followers. Therefore this time instead of the Pan Con tomate I’ll make the Italian version of this which is the one and only The Bruschetta. Just like pan con tomato it consist in bread, tomato and garlic. But prepared in a different way. So similar but so different this simple dishes are a must on your table, and when you try the both please let me know which one you prefer.
Ingredients for Bruschetta
Bread, the best type would be the Pane Toscano.
Tropea Onion or Red onion
Cherry tomatoes or better tomato Pachino
Balsamic Vinegar form Modena
Let’s start by slicing a couple of slice of bread. Then let’s toast them in the toaster, pan or in the oven until golden brown and crunchy. I recommend the tuscan bread cause it’s best for this type of dish and it’s particularity it’s that it has no salt in the dough. In the meantime, wash carefully your tomatoes Pachino and cut them in four. Place them into a drainer with a pinch of salt to loose all the water in excess. Then cut finely a cupola di Tropea and add into a bowl with the tomatoes. Now add salt and pepper to taste, a pinch of Italian origano, and olive oil.
The second step is to peal a garlic clove and grate it directly on the bread, giving it a strong and tasty garlic flavour. Now top the bread with some tomatoes, some leaves of fresh basil, and a good amount of balsamic vinegar. And enjoy!
Let me know if you enjoy this bruschetta and if you want to see more Italian recipes, I have already a few in mind for the future. Stay tuned for more recipes.
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