October began in the name of healthy life.

Personally I am not a vegetarian but I have a lot of respect for those who have embarked on this diet.

World Vegetarian Day was celebrated on October 1st and even here in the Maldives we did not miss the opportunity to dedicate a part of the buffet to vegetarian food.

Among others there was also the classic Italian tomato bruschetta ( bruschetta al pomodoro ) and I therefore decided to reveal some little secrets that will give a pleasant surprise to your guests who love bruschetta.

Bruschetta is a term originating from central Italy and derives from “pane bruscato” that is toasted bread.

History of classic Italian cuisine by Cristian Marino

For the tomato-based condiment :

Cut the ripe cherry tomatoes (even larger diced tomatoes will do) into four wedges, add the olive oil, a freshly peeled and lightly crushed clove of garlic, good quality sea salt, a few coarsely chopped basil leaves and very little freshly ground black pepper.
Put everything in a bowl, mix gently and let it rest at room temperature for about ten minutes.

For the toasted bread:

The bread should be cut to a thickness of one and a half centimeters (a few days old bread will do just fine bread is fine) and gently toasted on the grill or in a non-stick pan.
When the slice of toasted bread is still hot, “rub” lightly with a freshly peeled clove of garlic.

It is essential that the garlic is fresh and just peeled, in this way it will give an incredible scent but at the same time it will be easily digested.

Cristian Marino’s advice on Italian cuisine

Season the slice of toasted bread with the fresh tomato-based condiment and finally “sprinkle” with dried oregano and a few drops of extra virgin olive oil.

It is said that the fettunta (greased slice of bread) is the first form of bruschetta.
And it is made up of toasted bread rubbed with garlic and seasoned with extra virgin olive oil, salt and pepper.

History of classic Italian cuisine by Cristian Marino