Food & Wine

Civita Bruschetta

This simple recipe rocked our word in the wine cellar in Civita

  • 1 loaf crusty baguette – sourdough is best

  • 3 very ripe but not mushy tomatoes, Italian Roma preferred

  • 2 cloves garlic, one minced

  • 1 leaf fresh basil, thinly sliced

  • 1 tsp, freshly grated parmigiano-reggiano or grano-padano

  • 4 tbsp best quality extra virgin olive oil

  • pinch of salt

  • fresh ground black pepper

    • Cut the tomatoes in half and gently remove the seeds with your baby finger and discard them. Chop the tomato into small pieces, 1/4 “. Toss in a bowl with a good pinch of salt, the sliced basil, the cheese, the one cloved of minced garlic, 2 tbsp of the olive oil, and a little grind of fresh black pepper.

    Slice the baguette across the loaf in slices 1/2” thick. You should have 20-24 slices out of a standard baguette. Brush each slice with the remaining oil and grill over medium heat on a barbecue, a grill pan OR broil in the oven until crispy and golden.

    While still warm, rub each piece of bread with the garlic to scent lightly. Top with a spoonful of the tomato mixture and serve immediately.

    Originally published in the Winter 2007 issue of Lifestyle Nova Scotia Magazine.