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!
8 Slices of Bread (or four if using a large loaf)
1 Medium-Sized Zucchini
Juice of 1⁄2 a Lemon
Salt & Pepper
3 Handfuls of Cherry Tomatoes
Riserva Extra Virgin Olive Oil, To Taste
2 Tbsp Pine Nuts
2 Tbsp Almonds
1 Garlic Clove
Handful of Fresh Basil Leaves
1. Place the sliced bread on a baking tray and in the oven to crisp up (roughly at 356°F).
2. Slice the zucchini into thin rounds and place in a bowl.
3. Add the juice of half a lemon (enough to cover the slices halfway) and a pinch of salt, stirring to combine. Set to one side to marinate.
4. Slice the tomatoes into quarters and place them in a second bowl.
5. Season the tomatoes with a little Riserva extra virgin olive oil, salt, and pepper. Set to one side. 5. Check on the bread, then prepare the pesto.
6. Pour the pine nuts and almonds into a blender, covering with just enough Riserva extra virgin olive oil, and add the garlic clove.
7. Blend until you achieve a smooth paste. Add the rinsed basil leaves and blend again, adding more Riserva extra virgin olive oil if the pesto feels too thick for your liking.
8. Remove the bread from the oven (if you haven’t already done so) and get ready to assemble your bruschetta!
9. Spread a nice layer of pesto over each slice of bread. Scatter the tomatoes on top and add the zucchini slices here and there (breaking them in half if necessary).
10. Place the topped bruschetta on a serving dish and finish off with a final drizzle of Riserva extra virgin olive oil.