Perfect Bruschetta

A couple of years ago I lived in Italy for half a year. How lucky was I to be granted such an amazing experience. The food was fantastic, the people were friendly, and nature was breathtaking. 

I really recommend spending a few months in Italy, especially during the summer. I lived in the heart of Florence very close to the famous Duomo. During my stay I got to eat the most delicious specialties, and bruschetta was one of my all time favorites. Always fresh, and full of flavor. Here is what you need: 

1 rustic bread (preferably Ciabatta, or Baguette)

8 medium sized roma tomatoes, chopped finely

1 medium sized yellow onion, chopped finely

5 big cloves garlic, minzed

lemon zest of 1/4 lemon, or less

2/3 tsp fresh lemon juice

2 Tbsp olive oil

1 Tbsp sunflower oil

14 medium sized basil leaves, chopped finely

Cayenne pepper, pinch

Salt & black pepper to taste (I am never shy on salt)

Garlic butter:

75 g (2,6 oz) butter, soft

1 clove garlic,minzed

¼ tsp salt

Pepper to taste

Preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit). If you are not using a convection oven add about 20 degrees Celsius (70 degrees Fahrenheit). Then place the bread slices into the oven, and bake them for about 10 minutes. Meanwhile, prepare the garlic butter. Chop the garlic into very fine, little pieces.

Using a fork, mix the garlic with the soft butter until these two are evenly combined. Then add salt, and pepper, and mix further. Microwave the garlic butter for a few seconds until it has melted. Remove the bread from the oven, and add garlic butter on top. Set them aside. Now add all the remaining ingredients to a bowl.

Mix well. Let the mixture rest for 20 minutes. Then add a generous amount of the mixture on top of each slice. Voila, enjoy this wonderful mediterranean treat. Tip: All the ingredients need to be chopped finely, because the smaller they are, the more flavors develop.

Love, Peppa.