Bruscetta

Once a "poor people's food", today Bruscetta reminds us of trips through Italy and evenings in little romantic trattorias by "mama". Let's hope these delicious antipasti give you a bit of a holiday feeling.

Ingredients (4 servings):

• 10x big tomatoes

• 1x red onion

• 1x clove of garlic

• 1x big baguette or ciabatta

• parmesan cheese

• 1x shrub of basil

• 50 ml of balsamic vinegar

• olive oil

• oregano

Preparation:

Wash the tomatoes and put them in a pot with hot salted water. Add in some olive oil and leave them until the skin is about to peel off. Take them out and let them cool down. After a few minutes, remove the skin from the tomato. Continue with cutting the tomatoes in half and removing the pulp. Then chop them into little pieces and let them drain in a sieve. Chop the basil, the onion and the garlic, put them in a bowl with the cut tomatoes and add some oregano.

Gently pour some olive oil over the mixture, season to your liking with salt, pepper or chilli and combine it all together. Use some rocket or balsamic vinegar to refine the dish and make it more tasty.

Cut the baguette into medium thick slices and roast them in a pan with a bit of olive oil until they are crispy on both sides. Put two tablespoons of your tomato mixture on the bread and finish with some grated parmesan cheese on top. Buon appetito!