Saucepan@saucepan · Shared this recipeFollowItalian · appetizerAuthentic BruschettaA classic Italian antipasto of garlic-rubbed grilled bread topped with a fresh marinated tomato mixture, finished with olive oil and flaky salt.total50 minprep10 mincook10 minservings4Original recipe on saltandwind.comKeep this recipeAdd a copy of Authentic Bruschetta to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 loaf ciabatta bread, or Tuscan breadextra-virgin olive oil2 garlic clovesMaldon sea salt or other flaky sea salt, for garnish3 lb heirloom tomatoes, medium dice, juice reserved0.333 cup extra-virgin olive oil, plus more for garnish2 garlic cloves, thinly sliced2 tsp kosher salt1 handful fresh basil leaves ), plus more for garnish (optionalMaldon sea salt or other flaky sea salt, for garnishStepsClear checksTap an ingredient or step to check it off.1Step 1: Cut the bread into thick slices and coat thoroughly in olive oil. You can brush the bread with olive oil, but dipping it into a dish of olive oil on each side gives more flavor. Toast the bread slices on a traditional brustolina grill, in a grill pan, or on a grill over medium heat.2Step 2: Once the toast is golden and has grill marks, flip it and grill on the other side. Remove from the heat, rub the toast with a peeled clove of garlic; add oil and sprinkle with salt and pepper. (Alternatively, put the fettunta slices on a rimmed baking sheet and bake at 400°F until golden brown.)3Step 3: Combine the diced tomatoes, reserved tomato juice, oil, garlic, and salt (use 1 1/2 teaspoons if you don’t like spicy and up to 3 teaspoons if you do) in a large nonreactive bowl. Stir gently to coat well, and let sit at room temperature for at least 30 minutes or up to 3 hours before serving.4Step 4: When the tomatoes are ready, strain them but reserve the excess juice. Tear the basil leaves into bite-sized pieces and stir into the tomato mixture. Add salt, pepper, and olive oil to taste.5Step 5: Top each fettunta with a few spoonfuls of the tomato bruschetta mixture, drizzle with olive oil and a slight drizzle of the reserved tomato juices. Top with a pinch of flaky sea salt and serve immediately.getsaucepan.com/r/59e72646-a050-4810-894e-a8388a612b91 · Original: https://saltandwind.com/authentic-bruschetta-recipe/
