Italian food is adorable in many ways. It is not just the cuisine. The relaxed and warm culture of the Mediterranean captures us all. Have some pasta and a glass of red wine, and you can take a walk on the cozy streets of Italy instantly. Flowers hanging from the balconies, bicycles hanging out the doors, romantic music playing in the background, old buildings that make you forget the sense of time, and of course, the extra virgin olive oil. I always consider Italian food the ignition of a romantic dinner.

Tasty seafood, pasta, risotto, pizza, salami, and sausages are all exceptional examples of Italian cuisine. However, I picked one of my favorite appetizers today; the palatable bruschetta! It is a great example of how some garlic, tomatoes, olive oil, and basil can turn any food into a masterpiece. The origin of this recipe goes back to Ancient Rome (15^th Century). Olive producers used to serve oiled bread slices as samples of their olive oil to their customers¹. Later on, people also started to use the leftover stale bread at home to prepare bruschetta.

Fettunta (oiled slice) is another name for bruschetta. As the name suggests, we brush oil on the grilled bread slices and place diced tomatoes and chopped basil leaves that are flavored with garlic-infused olive oil. Originally, the bruschetta is made with Tuscan bread. But if you ask me, it goes great with any type of Artisan bread and especially with French baguette.

Pick the right tomatoes

I am nuts about tomatoes. It is my favorite food in the world. There are so many different versions, and I love them all so much. However, you need to select the right tomatoes when making bruschetta. Some people prefer cherry tomatoes. They are tasty, and you do not have to peel them. But if you want to do it the right way, get some Roma tomatoes. Your bruschetta will be considerably tastier, and it will look more appetizing. You know how we have to prepare food that is appealing to the eye of our guests. The Roma tomatoes contain less water. And they are firmer that makes them the best candidate for making bruschetta. Note that the Roma tomatoes are also called Italian plum tomatoes.  

Use fresh basil leaves

Please do not ruin this quick and magnificent appetizer by adding dried basil to it. Make sure you use fresh basil leaves. It improves the flavor immensely.

Use extra virgin olive oil

Extra virgin olive oil is much healthier than regular olive oil. It is a celebration for your taste buds. This recipe requires extra virgin olive oil. Keep in mind that it is also good for your heart as olive oil contains many antioxidants.

Easy Bruschetta Recipe

You will need to dice the tomatoes as small as you can. Make sure you slice the fresh basil leaves lengthwise. And, when slicing the bread, try to cut oblong, half-an-inch (about 1.5 cm) thick slices.

Should tomatoes be peeled for bruschetta?

The skin and the seeds of tomatoes contain lectin (glycoalkaloid). I know how we all get lazy and avoid peeling the tomatoes. However, peeling the tomatoes are not just healthy, it also makes them tastier. So, it is best if you peel the tomatoes when making bruschetta.