Bruschetta

 

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Bruschetta was born from a need to avoid waste. Poor farmers didn’t want to throw old bread so they decided to season it and make it edible. So in ancient time there was only a slice of old bread seasoned with olive oil and salt. Then with the introduction of tomato from America, in our agricolture, it was added to the recipe.
“Bruschetta” probably comes from dialect word that means “to burn” which refers to a way to prepare bread, which must became crisp.
Nowaday it has become a starter, in my city for example almost in every pizzeria and restaurant during the appetizers bruschetta is expected. Of course there are several variations, but in this recipe I’m going to show you the classical bruschetta, a colorful appetizer, genuine and super fast to make. If you are looking for a fast appetizer for your dinner, this is the right one for you!

Make bruschetta in these hot summer evenings, maybe after a long day spent at the beach.
Enjoy!

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PREP TIME: 5 minutes
COOK TIME: 3 minutes
TOT TIME: 8 minutes
SERVES: 2 people

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INGREDIENTS

2 slices of bread
8 cherry tomatoes
Olive oil extra virgin
Salt
Some leaves rocket

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PREPARATION

1. Cut two slices of bread and put it into the oven at 150°C (302° F) for approximately 3 minutes.
2. Meanwhile wash tomatoes and rocket leaves and cut them in slices.

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3. When bread just begins to brown, remove from oven and top with tomatoes, rocket, some olive oil and salt. Serve bruschetta immediatley to enjoy its crispness!

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