Bruschetta (Brew-sket’-ah)

In my family we use bruschetta at lunch or at supper. In Winter we prepare it with our extra virgin olive oil, in Summer with fresh tomatoes! It’s easy and delicious.

Serves: 4 (two bruschetta per head)

Difficulty: *

Time: 15 minutes

Ingredients:

8 slices of bread

8 to 10 cherry tomatoes

A tablespoon of extra virgin olive oil

Two teaspoon of table salt

Two pinch of dried oregano or 6 fresh basil leaves (it depends from the season)

 Kitchenware:

A knife

A small bowl

 Method:

1. Slice the bread into slices 5 mm or 1 cm thick. Roast it in the oven or in the toaster.
2. Wash and cut in small pieces the tomatoes.
3. Add to the tomatoes, salt, oregano (or fresh basil leave cut by hand) and extra virgin oil.
4. Mix together and spoon onto the bread.