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Whip up this bruschetta for your next Italian dinner.
Fresh ingredients rule this recipe from Caffe la Tana‘s chef Phil Scarfone.
1 loaf filone or ciabatta, split down the middle
400 g farm-fresh cherry tomatoes, cut into quarters
50 g extra-virgin olive oil (such as Domenica Fiore Novello), plus more for seasoning
2 cloves garlic, finely chopped
10 leaves basil, finely shredded
1 pinch chili flakes
Salt, to taste
Preheat oven to high broil. Apply olive oil to cut side of the bread, then toast in the oven until lightly browned, but not dehydrated. In a mixing bowl, combine remaining ingredients and stir gently to combine.
Once bread has cooled slightly, cut into 3-inch-wide pieces and arrange together. Spoon tomato mixture generously on top of bread.
Season with more extra-virgin olive oil, and chili flakes if you wish.
Originally published June 11, 2021
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