An easy Bruschetta recipe that is inspired by our trip to Florence, Italy using fresh, high quality ingredients and Cento San Marzano tomatoes.
It’s amazing what good quality, fresh ingredients can accomplish. This is one of my all time favorite recipes, inspired by our trip to Florence, Italy. I am constantly reminded that most of the best Italian recipes are the simple ones with high quality ingredients. The tomatoes in Italy are amazing, the same rich goodness you can get if you grow your own heirloom tomatoes. I am still waiting on my tomatoes but I couldn’t wait for them any longer, Cento tomatoes to the rescue. This is a great alternative to homegrown tomatoes. They are imported from Italy, a little more expensive but not much. My favorite are the San Marzano variety but any variety will do. If you can’t find Cento tomatoes, any canned tomatoes is usually better than the fresh, common variety they sell at supermarkets. If you do buy fresh tomatoes at the supermarket, buy cherry, plum or roma tomatoes, they are more intense.
I love these tomatoes! I would love to be a brand ambassador for Cento, but I’m not. No disclaimer needed, this time.
This easy bruschetta recipe is very versatile. You have many options for bruschetta toppings, just swap out the tomatoes and basil in this recipe for your favorite aromatic combinations such as prosciutto and mozzarella, speck and green onions, rosemary and parmesan.
The garlic is subtle in this recipe, if you want a deeper garlic flavor, you can mince the garlic and spread it on your bread with the olive oil or infuse the olive oil with a bunch of minced garlic by heating both in a skillet on low heat for a few minutes. Don’t fry them and don’t let the garlic turn brown, it will be bitter. You can also keep a bowl of olive oil on the counter with minced garlic. I do that sometimes just to dip bread in. Fresh basil is a must, if you don’t have any just skip it, it will be fine. Dried basil will ruin your Italian experience. Parmesan can be in a wedge for fresh shaving or grating yourself, or you can buy the fresh, already grated parmesan in the refrigerated section. Don’t use the dried fake stuff that doesn’t need refrigeration, don’t be that guy. Yum! So easy and simple.
A beautiful Italian class, simple any super delicious!
- 1 boule or loaf of crusty bread (I use sourdough)
- 1-2 cloves of garlic, peeled and sliced crosswise.
- 1 cup of extra virgin olive oil
- 1 28 oz can of Cento Brand San Marzano tomatoes (794 grams)
- 6-8 basil leaves, sliced into ribbons.
- fresh parmesan for shaving
- Slice bread into 1 inch thick slices.
- Toast bread either in a toaster, under a broiler or on a hot cast iron skillet, until light/medium toasted.
- Rub garlic on toast.
- Drizzle olive oil on toast and top with tomatoes and basil.
- Garnish with shaved or grated parmesan.