Bruschetta varieties
Preparation time
-
Cooking time
15 min
Dietary preference
Vegetarian
Difficulty
Easy
Region
Lazio Toscana
Servings
8
Bruschetta (pronunciation: Brusketta) originated around the 15th century during the Roman era and is derived from the Roman dialect ‘bruscare’ or ‘abbrustolire’ in Italian. This means ‘toasting’ or ‘toasting over cabbage’ which links to toasting the bread and then dipping it in oil. There are many different variations of bruschetta but it will always contain olive oil, garlic and salt as a base. Below is one of the variations on the classic bruschetta with tomatoes.
In this recipe
Preparation method
- Cut the tomatoes into small pieces. Remove the leaves from the basil sprigs. Toast the ciabatta bread and rub it with a peeled clove of garlic. Drizzle with some olive oil and sprinkle with a little pepper and some salt.
- Brush the bruschettas with a tablespoon of Bertolli Pesto alle Genovese and spread the tomato and basil on top.
Ingredients
- 2 tomatoes
- 1 sprig of fresh basil
- 8 slices of ciabatta
- 1 clove of garlic
- 1 tbsp extra virgin olive oil
- 8 tbsp Bertolli Pesto alle Genovese
- Pinch of salt and pepper
View the nutritional value
| Energy | 138kj/33 kcal |
| Protein | 2.7g |
| Carbohydrates | 10.5g |
| Sugar | 2g |
| Fibre | 1.1g |
| Fat | 9.2g |
| Saturated fat | 1.4g |
| Salt | 0,27g |
