Bruschetta with Basil Pesto, Tomatoes, & Marinated Zucchini

Bruschetta with Basil Pesto, Tomatoes, & Marinated Zucchini
Bruschetta is synonymous with summer in Italy; a time when friends gather, the days are long, the air is hot, and the food is light, easy to make, and even easier to share.

Bruschetta was served as a popular aperitivo in Tuscany in the 15th century. However, bruschetta's origins date all the way back to ancient Rome. Olive farmers would taste the quality of their freshly pressed oil with a slice of crunchy bread - delizioso!

In modern-day Tuscany, bruschetta is typically made by rubbing bread with garlic and then topping it with ripe tomatoes, fresh basil, and lots of extra virgin olive oil.

This recipe offers a modern interpretation of a bruschetta while keeping all the key ingredients, including a generous serving of Riserva extra virgin olive oil!

– Julia & Camillo

 

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