I collapsed onto the wooden chair with a heavy sigh, my feet were fatigued. We had walked from Taormina to a quaint town perched on the cliffs above, Castelmola. Beneath a medieval church in Piazza Chiesa Madre, we discovered a small restaurant and ordered lunch. I savoured the sun’s warm rays on my neck while watching two lovers at the adjacent table. Interrupting my gaze, the waiter placed our entrée on the table, bruschetta.
I lifted the thick toast to my lips and took a bite. The bread crunched beneath my teeth. My neck lunged forward trying to catch the crumbs from falling; it is impossible to eat this dish gracefully. Pieces of tomato flesh, seeds and juice filled my mouth, enriched by the sweet floral basil leaves. It was perfectly balanced, refreshing and completely intoxicating.
Before I had visited Sicily, I thought bruschetta was overrated and nothing more than diced tomatoes on toast. But, bruschetta is so much more than that. It is edible history and if prepared correctly, it is delicious!
While preparing this simplistic meal, I find pleasure in knowing I’m bringing an ancient meal back to the table. Bruschetta is a recipe with roots dating back to the Etruscan Age. Farmers in Tuscany would prepare stale saltless bread, brush it with garlic and drizzle it with young olive oil. Other regions serve bruschetta with different combinations like marinated vegetables, prosciutto, livers and various cheeses.
The recipe I’m sharing with you today however, is the classic bruschetta recipe! 🙂 I hope you enjoy!
“Day old bread, month old oil and year old wine” – Italian Proverb
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Are you interested in reading more about our time in Sicily?
You can read more about our vacation HERE and on TopTourist where I was invited to write an article for them!
Stay Beautiful! 🙂
Hey There, I’m Kylie. My passion is plant-based recipes and I want to help you create something gorgeous!
I believe in taking a slow approach to food – to eat locally, seasonally and consciously.
When I’m not taking photos, you can find me wandering the coastal paths of South-East Australia.
lex says
my appetite for this just grew now because of the tomatoes used… am a fan of natural meals and will give this a try someday…
Kylie (Author) says
Thank you so much Lex! It’s good to be able to make a quick but healthy meal when we’re in a rush! 🙂
Nikola says
Totally amazing!
ROBERT LEE says
Those tomatoes… they look so… they look like they belong in my mouth and stomach. KYLIE! I cannot overeat! I must say, the photos look so enticing!
Kylie (Author) says
Thank you so much Robert! At least overeating bruschetta is healthier than overeating something more decadent! 😉
Clair Kelly says
Wow! I like your recipe, but I LOVE your pics!! So colourful and so fresh 🙂
Kylie (Author) says
Thank you so much Clair! 🙂
Klaudia says
Awww , I love bruschettas ! In the summer , when it’s too hot to have a rich heavy meal , I actually prepare lots of bruschetta variations . I love the ripe chopped tomatoes with LOTS of bazil and parsley ….. hhmmmmm , your lovely post made me hungry ! Thanks for sharing 🙂
Kylie (Author) says
Haha! Thank you so much Klaudia! What is your favorite bruschetta combination? 🙂
Roselle Carlos-Toledo says
This is so simple! I’ll include this in the menu on the next family gathering. What else do you suggest I serve this with?
Kylie (Author) says
Bruschetta is great as a starter with a few light drinks! I’m preparing another post on various bruschetta toppings so hopefully that will inspire you.
ALternatively, for a main meal while keeping the Italian theme, you could serve Fish cooked with caramelised cherry tomatoes, served with basil and a light salad. It’s fresh and fairly simple to prepare!
Cook some halved cherry tomatoes and red onions in a medium pan with olive oil, add a dash of balsamic vinegar. Add some White Fish and flip until cooked and the cherry tomatoes are caramelised with the balsamic vinegar. Upon serving add fresh basil, a squeeze of lemon juice! I would love to hear how it turns out! 🙂
Subha natarajan says
Bruschetta has been one of my favorite foods since i tasted it on my trip to Italy…its so simplistic yet wholesome.
In my recipe i dont add shallots…shall try it with shallots the next time i prepare it ☺
Kylie (Author) says
I hope you enjoy the variation! ^_^
Fannie says
Your photos and description of the dish are mouth-watering! I love bruschetta but haven’t made it in quite awhile. I usually make it with Roma tomatoes because they have a more acidic flavor to me. I’ve never tried shallots before but that sounds delicious.
Kylie (Author) says
I’m so glad you enjoyed my post Fannie! I don’t use Roma tomatoes because I don’t like acidity, but it’s more a personal preference! 🙂
Perhaps it’s a good excuse to make it again? 🙂
Joanna says
Your post reminded me of my first time ever bruschetta, at a BBQ, in Rome. The host had the bread on the open fire grill and then he told me to rub it with garlic – the most important step. Don’t chop the garlic with the tomatoes but rub the bread with it.
Kylie (Author) says
Haha! Yes the most important step!
Between you and I, I love garlic so sometimes I chop it up anyway! 😉
Dunja says
Ooh i LOVE bruschetta, i prepare them often and i’m generally in love with Italy and its cuising. Amazing pictures, they made me hungry 😀
Kylie (Author) says
Thank you so much Dunja! 🙂
charu says
Kylie the photographs are looking so edible that I can eat up my phone right now. And I am a bruschetta fan myself. Although I like to use bell peppers instead of tomatoes
Kylie (Author) says
Perhaps quickly go to the kitchen and prepare a plate? I’m not sure a phone is particularly good for health! 😉
Thank you so much for your kind words! Bell Peppers are an amazing idea!
Jhanz says
Looks delicious!!! 🙂 Bookmarking for future cooking adventures. 🙂
Kylie (Author) says
I’m so glad Jhanz! Good luck, I hope your adventures go well! 🙂