Bruschetta al Pomodoro (Tomato Bruschetta)

Bruschetta (broo-SKAY-tah) is a perfect appetizer to serve with an aperitif; it’s fast and easy to prepare. The ingredients are simple: bread, tomatoes, olive oil (extra-virgin of course), basil and garlic, but the result is wonderfully flavorful. The type of bread that I use is homemade bread from Puglia or Tuscany. The quality of tomatoes is very important; they should be mature, sweet and full of flavor. They should also have a thin skin, because they should not be peeled. Bruschetta is a native of Rome, where “bruscare” means simply “to toast” in the Roman dialect. Originally a simpler version existed: only bread and olive oil. Today it is also a typical dish all over central Italy – Umbria , Tuscany and Abruzzo – and is prepared using tomato, too. I personally prefer this version; I find it more tasty and inviting, perfect for a summer cook out.

BRUSCHETTA AL POMODORO (TOMATO BRUSCHETTA)
Preparation time: 10 min. Servings: 6 people INGREDIENTS
12 slices crusty bread
8 ripe tomatoes
18 basil leaves
4 garlic cloves
Salt
Extra-virgin olive oil

DIRECTIONS
1. Wash the tomatoes and dice them into small pieces. Place in a bowl and season with a pinch of salt, 5-6 basil leaves and a clove of garlic cut in half. Allow to stand for 10 min. Remove the liquid and drizzle with some olive oil
2. Slice the bread ( 15x5cm, 6x2inch thickness 2.5 cm, 1 inch). Toast it on the grill or under the broiler. Rub with a clove of garlic cut in half and cover with the tomato mixture. Garnish with a basil leaf and serve warm. Paola

Frese al Pomodoro (Frese with Tomato)

This is a simple recipe for an appetizing summer snack.  Frese are an excellent alternative to bread for appetizers, quick to prepare and definitely delicious to taste.  They are called frese in Calabria, frise or friselle in Puglia and freselle in Naples; it does not matter what you want to call them, they are wonderful!!  Frese, a type of twice-baked bread, are made with durum wheat. The ring shaped dough is baked until almost done, then cut in half and toasted in the oven again until it is as hard as a rock. This type of bread is an ancient recipe from the traditional peasant cuisine of southern Italy.  In the past frese were commonly used in place of bread; in fact, because they are dried they keep longer. To enjoy frese you should first wet them with water or tomato juice. The amount of water and the soaking time are personal: obviously more for a soft texture and less for a crunchier snack. You can serve them with fresh tomato, oregano, salt and olive oil. They are also very tasty with garlic and other ingredients for topping such as red pepper, black olives, tuna or anchovies. Be creative and use your favorite Mediterranean topping!

FRESE AL POMODORO (FRESE WITH TOMATO)
Preparation time: 30 minutes       Servings: 4

INGREDIENTS
4 frese
4 large tomatoes
2 garlic cloves
2 tablespoons olive oil (Extra Virgin)
oregano
Salt

DIRECTIONS
1. Peel the tomatoes after blanching in boiling water for approximately 1 minute. This procedure allows  to remove the skin more easily. Cube the tomatoes, season with salt and let stand for about 10-15 minutes
2. Rub frese with garlic
3. Wet frese with plenty of tomato juice and let rest for about 15 minutes
4. Add olive oil and oregano to tomatoes.  Mix well and spread on frese.

Note: You can substitute tomatoes with cherry tomatoes, 4 cherry tomatoes per each fresa. – Paola