A bruschetta é a entrada italiana por excelência. Simples, fresca e cheia de sabor, celebra a qualidade de ingredientes simples como o tomate maduro, o manjericão fresco e um bom azeite. É a forma perfeita de começar uma refeição ou de desfrutar de um petisco delicioso num dia de sol.

Ingredientes

  • Pão italiano bom (foccacia ou ciabata), densamente cortado
  • Tomate cereja picado em 4/6
  • Azeite extra virgem
  • Manjericão fresco, rasgado
  • Alho
  • sal e pimenta preta moída

Preparação

  1. Misture o tomate, o óleo e o manjericão em uma tigela.
  2. Corte o alho em fatias finas e esfregue um lado do pão com ele.
  3. Depois de esfregar o pão, pique finamente o alho e adicione aos tomates
  4. Grelhar o pão em ambos os lados sob uma grelha. O lado do alho deve ser um pouco mais tostado do que o outro lado.
  5. Adicione sal e pimenta aos tomates, misture e ponha no pão.
  6. Para servir o lugar em um prato, moer mais pimenta preta, regue um pouco mais de azeite e coloque uma folha inteira de manjericão por cima.

For a bite of pure Italian simplicity, here’s the English guide to making the perfect bruschetta.

Bruschetta

Bruschetta is the quintessential Italian appetiser, a testament to how the simplest ingredients can create something truly spectacular. Its beauty lies in its freshness and simplicity, celebrating the vibrant flavours of ripe tomatoes, aromatic basil, and pungent garlic, all brought together with high-quality extra virgin olive oil and served on perfectly toasted bread. It’s a versatile dish, perfect as a starter for a dinner party or as a light, rustic snack on a warm afternoon.

The key to an unforgettable bruschetta is using the best ingredients you can find. A good, crusty bread like a ciabatta or a rustic country loaf provides the ideal base, sturdy enough to hold the topping without becoming soggy. Toasting the bread until it’s golden and crisp, then rubbing it with a fresh garlic clove, infuses it with a gentle, aromatic warmth that forms the foundation of the flavour profile.

While this classic recipe is perfect as it is, feel free to add your own touches. A popular addition is a drizzle of thick balsamic glaze over the top, which adds a lovely sweet and tangy note. For a creamier texture, you could add some small pieces of fresh mozzarella or a scattering of shaved Parmesan cheese.

Ingredients

  • Good Italian bread (focaccia or ciabatta), thickly sliced
  • Cherry tomatoes, chopped into quarters or sixths
  • Extra virgin olive oil
  • Fresh basil, torn
  • Garlic
  • Salt and freshly ground black pepper

Method

  1. In a bowl, combine the chopped tomatoes, a generous drizzle of olive oil, and the torn basil leaves.
  2. Slice a garlic clove and rub one side of each slice of bread with the cut side of the garlic.
  3. After rubbing the bread, finely chop the garlic and add it to the tomato mixture.
  4. Toast the bread on both sides under a hot grill until golden. The garlic-rubbed side should be slightly more toasted than the other.
  5. Season the tomato mixture with salt and pepper, stir well, and spoon it generously onto the toasted bread.
  6. To serve, arrange the bruschetta on a platter, grind a little more black pepper over them, drizzle with a bit more olive oil, and top each one with a whole basil leaf for garnish.