On our recent trip to Tuscany we were lucky enough to take a cooking class on traditional Tuscan cuisine. The wonderful country house style hotel we stayed in, Villa Bordoni, was set in a hillside (on a dirt road) of the Greve in Chianti region with a working farmhouse next door. Our class was taught in the farmhouse kitchen by the matron of the house, Loretta Somigli, and the Villa owner, David Gardner. One of the first dishes we made was a fantastic bruschetta, very simple and oh so delicious!
Loretta’s Bruschetta al Pomodoro
Mature Tomatoes (Soft, Red and Sweet)
Crusty Tuscan Bread (or Ciabatta)
Young Basil Leaves (the small ones)
Whole Peeled Garlic
Villa Bordoni EVOO or The Best Italian Extra Virgin Olive Oil You Can Find
Griddle or Toast the crusty Tuscan Bread.
Cut the peeled garlic cloves in half and with the open clove, smear the garlic juices over the abrasive toasted bread.
Roughly chop the mature tomatoes and place in bowl. Salt and mix to allow tomato juices to drain to bottom of bowl. When there is ample juice collecting in bottom, tomatoes are ready.
Add the hand shredded basil leaves.
Drizzle in olive oil.
Salt to taste and allow the tomatoes to soak in the oil and basil to give its fragrance to the mixture before spooning it over bread.
Drizzle olive oil over finished bruschetta.