Bruschetta with Love

Fall in love with your food.

As a New Yorker I’ve had Bruschetta quite often. However I will say nothing compared to it in Rome. The reason I find is there is a stronger focus on the quality of the produce and there for less done to it when served on freshly made bread.  Each time I had it in Roma it was different, you can really customize this to your liking but for now here is mine.

Quello che ti serve: 

-1 loaf of freshly made thick crust bread (check out my recipe here)

-1 package of fresh cherry tomatoes rinsed and sliced in half

-1/2 bundle of fresh basil leaves

-1 tsp kosher salt

-Freshly ground black pepper to taste

-2 tbsp. extra virgin olive oil


Either start the night prior prepping your bread or purchase a loaf from a good bakery. Bread with a perfect crust will only stay truly fresh for about a day, so keep that in mind.


Stack the basil leaves on top of each other and tightly wrap them together, then using your chefs knife slice them into ribbons. Combine that with the tomatoes, 1 tbsp. of olive oil, salt and pepper. Let it sit and get to know each other for 10 mins.

Reminder do not store tomatoes in the fridge. When you do this the tomatoes lose their bold flavor and what you get is a piece of fruit that tastes like tomato flavored water.


Slice your bread as thick or thin as you would like. Take a basting brush and apply the other tablespoon of olive oil. Then pop it into a toaster oven OR your oven set to 250 for 10 mins.


Apply the toppings to your toasted bread, pour yourself a glass of red wine and Buon Appetito!


1 thought on “Bruschetta with Love

  1. Nice recipe

    Liked by 1 person

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