Bruschetta

Bruschetta is an Italian appetizer that features very regularly in my house.
I have tasted several versions of it in smaller Italian towns & villages made by Nonnas and also in bigger cities made by young & seasoned chefs. The toppings used have ranged from simple to elaborate  (with up to 8 ingredients)  but every single time, it is the quality of  3 main ingredients ( good quality Olive Oil, Tomatoes and Basil) that have made this dish such a star.

This is a great appetizer to make during summers, when you are entertaining or even during winters when you want a simple meal of soup and starters. It is a very forgiving dish if you are short of ingredients and you can always make it elaborate if you are stocked up ( possible extra toppings could include  mashed white beans, olives, capers etc). I prefer it simple and I love having it with a glass of white wine. Here's what you need to make my version -

Ingredients

Bread pieces ( you could get them pre-cut at the bakery or simply cut them yourself)
Good Quality Olive Oil
Pine Nuts
Cherry Tomatoes
Garlic Cloves (depending on how many bread pieces you have)
Ground Black pepper
Fresh Basil leaves
Salt

Method
Cut the bread into bite sized shapes.
I prefer round or oval as they are easier to dress up and easier to lift up and eat.

Pour some olive oil in a bowl and with a brush,  brush one side of the bread. Do it with all the pieces you have.

If you have an oven, place these bread pieces on a tray and let them heat through and get slightly toasty. I put them in a pre-heated oven at 160 degrees C for 15 minutes.  The timing can vary based on your oven type.
If you do not have access to an oven, just heat a non-stick pan and let the bread pieces stay there on low heat till they get slightly toasty.

While they are in the oven or in the pan, cut off the garlic clove end so that you have the raw wet end. Chop the Cherry Tomatoes into small bits and put them in a bowl, tear up the basil leaves and add them as well. Next add a tablespoon of olive oil, pepper and salt (to taste). Toss the ingredients lightly without squashing the tomatoes. Then, add the pine nuts and mix lightly. Taste to check seasoning.

When the toasted bread pieces come out, wait for a few minutes. Then when you can handle them, rub each piece with the exposed part of the garlic clove. After every two pieces, cut off some more section. You have to ensure that the raw garlic juice rubs against the bread.

Top each of the pieces with the topping mix from the bowl. Serve.

Buon Appetito!