Bruschetta con pomodori

So, finally that bloody thesis has been handed in. What a joy and what a relief! To celebrate I had a dinner with my friends. I made some bruschetta as a starter, one with mixed mushrooms and one with tomato.



After that we had Parmigiana di Melanzana (an oven dish with aubergines and parmezan), with tagliatelle and a salad. Finally we had a glass filled with layers of marinated strawberry, vanilla cream, curd and meringues. And a lot of wine with all the courses, naturally.



Bruschetta con pomodori (4 servings)

4-6 tomatoes, chopped
2 cloves of garlic, finely chopped + 2 cloves of garlic
2-3 tablespoons of olive oil
juice of 1/4 orange
1/2 teaspoon sugar
handful of basil, shredded
4 slices of rustic bread
salt and pepper

* put all the ingredients in a bowl and leave to stand for 30 minutes or longer
* heat the oven to 200 C and roast the bread slices for 10 minutes, or fry them in a pan
* cut 2 cloves of garlic in half and rub the bread with the garlic
* with a spoon, take some of the mixture, making sure to leave as much juice behind in the bowl as possible. Spoon the mixture on the slices of bread.

Make sure to use ripe tomatoes. I added a little orange juice, which tasted great and gives a slight twist to this classic Italian dish.