There's something about bruschetta that's so simple, yet so tantalising. It's probably the combination of crisp and moist textures, with tart and rich flavours all going on at the same time.
Serves 2:
- 6 slices of a crusty rustic white bread, toasted
- 4 basil leaves, thinly sliced
- 2 large roma tomato, diced
- 1 piece of fresh buffalo mozzarella, cut into small cubes
- Extra virgin olive oil
- Balsamic vinegar
- Sea salt and freshly ground black pepper to taste
While the bread is toasting, combine tomatoes, basil and mozzarella in a bowl. Drizzle on just enough olive oil to coat the mixture lightly, along with a wee splash of vinegar. Season to taste with salt and pepper, then heap onto each slice of toast. Before serving, drizzle liberally with olive oil and garnish with grated parmesan reggiano.
See the rest of the Italian Idyll menu here:
Entree: Pasta Carbonara
Dessert: Tiramisu
Drink: Summer Berry Sangria
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