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)
Time: 15 minutes
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)
A small bowl
- Slice the bread into slices 5 mm or 1 cm thick. Roast it in the oven or in the toaster.
- Wash and cut in small pieces the tomatoes.
- Add to the tomatoes, salt, oregano (or fresh basil leave cut by hand) and extra virgin oil.
- Mix together and spoon onto the bread.