In April 2012, my family & I went on a tour of southern Italy; which included Rome, Capri,  Sorrento & the island of Sicily – Palermo, Agrigento & Taoromina. While we enjoyed ourselves immensely, I was very surprised to see that Italians don’t eat much roughage.  Most of our lunch & dinner meals consisted of a starter of pasta, then […]

In April 2012, my family & I went on a tour of southern Italy; which included Rome, Capri,  Sorrento & the island of Sicily – Palermo, Agrigento & Taoromina.

While we enjoyed ourselves immensely, I was very surprised to see that Italians don’t eat much roughage.  Most of our lunch & dinner meals consisted of a starter of pasta, then meat & potatoes and a dessert (salad if we were lucky 🙂 ).  Our final stop offered a salad bar which had bruschetta. Simple and basic, yet delicious none the less. I offer you my version.

1 Baguette, cut on a slight angle into 1/2″ thick slices
Good Extra Virgin Olive Oil (EVOO)
2 cloves Fresh Garlic
2 Tomatoes, seeded, chopped & blotted with paper towel
4 leaves Fresh Basil
Salt & Pepper

Preheat oven to 400°.
Line a baking sheet with foil.
Place the baguette slices on baking sheet & brush both sides with EVOO.
Bake 10 minutes.
Remove & flip over each slice.
Bake another 8 minutes or until golden brown.
Allow to cool 1-2 minutes.
Cut 1 clove of the garlic in half .
Rub each “crostini” with the cut side of the garlic.
Cool completely.
Stack the leaves of the basil.
Roll up like a cigar & slice with a knife = “Chiffonade”
Finely grat remaining clove of garlic into a mixing bowl.
Add tomatoes, a pinch of salt & a few grinds of black pepper.
Drizzle in 1 T EVOO.
Stir to combine & set aside.
Just before serving add the basil & stir.
Place crostini’s on a serving platter with the tomatoes in the center.
Serve room temperature.

NOTE: This should be served fresh & never refrigerated. Store extra crostini’s in a ziploc bag with the air squeezed out @ room temperature.