My recipe today comes from my dear friend Becky who is currently living in beautiful Naples, Italy. Can you imagine taking off with your hubby and four children and living in a foreign country for a few years? It’d be the adventure of a lifetime! I’m pretty much living vicariously through her. When Becky sent me this recipe I jumped for joy. I couldn’t wait to get my own little taste of Naples.
Becky writes: “My life has been changed by the bruschetta here. I wanted to tell you how they make it the Neapolitan way. It is so simple and yet so delicious. The bread is grilled. You just take a really high quality bread and then grill it up. You then top it once grilled with a mixture of olive oil, tomato, oregano, and basil. (I like it with a splash of balsamic). Anyways it doesn’t contain cheese, the tomatoes are served cold and it is mind blowing good.”
Friends, I made it. I ate it. My mind has been blown!
1-2 tomatoes, diced
1/2 tsp oregano
A few fresh basil leaves, chiffonade
Splash balsamic vinegar
High quality artisan bread, sliced
1. Combine the diced tomato with a little olive oil, oregano, a pinch of salt to enhance flavor and fresh basil. Throw in a splash of balsamic. Chill.
2. Drizzle both sides of the sliced bread with a little olive oil. Grill on a grill or in a hot skillet until browned on both sides.
3. Top hot bread with cold tomato bruschetta.