Bruschetta is the millennium dish par excellence in Great Britain. But in Rome, its place of origin, it has been made for ever. The name derives from bruscare, which in the local dialect means to burn slightly.
The Roman bruschetta is usually made without tomatoes, while the original Tuscan version has a few ripe tomatoes sprinkled on top. This is the version I prefer, provided I can find good tomatoes. A ‘good’ tomato should be ripe but not mushy, juicy but not watery, with plenty of firm pulp, few seeds and a tomatoey scent.
Nowadays bruschetta is topped with all sorts of things, although to my great relief I haven’t yet come across a bruschetta of pineapple and ham, as on a pizza. I’m sure it will come.
Serves 6–8
6 ripe firm tomatoes, preferably plum tomatoes
a handful of fresh basil leaves
8 slices good crusty bread, about 1 cm (1/2 inch) thick
4 garlic cloves, peeled and crushed
sea salt and black pepper
4 tbsp extra virgin olive oil
Blanch and skin the tomatoes, cut them in half lengthwise, and remove as many seeds as you can. Dice the tomatoes into 1.5 cm (3/4 inch) cubes.
Wash and dry the basil. Tear the leaves into small pieces.
Grill the bread slices on both sides and then rub them on each side with the garlic. Cut each slice in half, to make them easier to eat.
Spoon some tomato cubes and some basil leaves over each slice and sprinkle with a little salt and a generous grinding of pepper. Dribble the olive oil over the bread and serve at once.