• Diets and natural remedies
  • Recipes
  • Italian recipes
  • Keto Diet
  • News
  • English
  • Diets and natural remedies
  • Recipes
  • Italian recipes
  • Keto Diet
  • News
  • English
  • Home
  • Italian recipes
  • Pomodori bruschette

Pomodori bruschette

Posted on Sep 19th, 2020
by Irene Milito
Categories:
  • Italian recipes

Portions: Makes 8 servings

Lots of restaurants serve bruschette now, but we know that details count. By the way, here’s a short Italian lesson: A single slice of toast with topping is a bruschetta. The plural is bruschette.

Ingredients:

  • 1 small red onion, cut into very thin half moons 
  • ¹⁄4 cup red wine vinegar 
  • 1 tablespoon chopped fresh oregano or ¹⁄2 teaspoon dried oregano 
  • ¹⁄2 cup extra-virgin olive oil 
  • 4 large ripe tomatoes, cored and thinly sliced 
  • ¹⁄2 cup pitted and coarsely chopped kalamata olives ¹⁄2 cup shredded ricotta salata, divided
  • Kosher salt and freshly ground black pepper 
  • Bruschette 
  • 8 wide slices any crusty rustic bread 
  • 8 garlic cloves, peeled and cut in halves 
  • Extra-virgin olive oil 
  • 8 large fresh basil leaves, coarsely torn into dime-sized pieces

Preparation:

To make the topping, soak the onion in a small bowl with cold water to cover for 30 minutes. Drain well and pat dry. Whisk the vinegar and oregano in a large bowl. Gradually whisk in the olive oil. Add the tomatoes, drained onion, olives, and ¹⁄4 cup of the ricotta salata and mix. Season with salt and pepper. Let stand at room temperature for 1 to 2 hours for the flavors to blend. Just before serving, preheat an outdoor grill (preferably charcoal) or broiler on high. Toast the bread, turning once, until golden, about 3 minutes. Rub each toasted bread slice with a garlic half. (You don’t have to use all of the garlic). Place the bread on a serving platter. Drizzle olive oil over the toasts. Heap equal amounts of the tomato topping, with some of its juices, over each bruschetta. Sprinkle with the remaining ¹⁄4 cup of ricotta salata and the basil leaves. Serve at once. The cold water soak reduces the strong onion flavor. Use this tip for any salad where you want the onion to play nice with the other ingredients.

Irene Milito

Chi sono

Chi sono

Ciao e benvenuti, mi chiamo Irene Milito e vivo a Cosenza in Calabria. Fin da piccola ho avuto la passione per la cucina e la vita sana in generale. Tutti i miei consigli sono sicuri al 100% e le ricette sono super collaudate, realizzare con ingredienti sani e semplici, ma soprattutto realizzate con tanto amore e passione per la cucina.

Ricette

Post popolari

  • 49 Recetas de tortas para todos los tipos de ocasiones 105.8k views
  • 59 Recetas de pasteles para todos los tipos de ocasiones 90.6k views
  • Como hacer masa para empanadas 64.4k views
  • 28 Recetas de empanadas que más te gustan 56.5k views

Cerca per nazionalità

Cinese

Cinese

Francese

Francese

Italiana

Italiana

Spagnola

Spagnola

Multi-language

  • En cocina con Irene
  • Cooking with Irene

Social

Motore di ricerca di ricette

trova ricetta

Cucinare Meglio

mytasteita.com

  • Home
  • Diete
  • English