Zesty Food

Every Italian region has its own bruschetta recipe that starts with a slice of homemade crunchy bread seasoned with extra virgin olive oil and salt, and enriched by unique ingredients like Pachino tomatoes, garlic, or prosciutto crudo di Parma.

Read more
Bruschetta with ripen tomatoes and mozzarella recipe


  • 300 g of homemade hard wheat bread
  • 500 g of ripen tomatoes
  • 20 basil leaves
  • 200 g of mozzarella
  • 2 slices of garlic
  • Extra virgin oil
  • Sea salt


Bruschetta was born like a “poor plate” served to peasants to use old bread and make it last longer. Italian ingredients of excellence like extra virgin olive oil and sea salt were used as preservatives and time after time bruschetta has become a ritual to accompany aperitifs.

Garlic cloves
Ripen of tomatoes
Mozzarella Fiordilatte


Nowadays bruschetta is the king of aperitifs and cocktail parties. It is prepared in a very simple way but also with the same care they used traditionally, with just one secret: using simple Italian ingredients of the highest quality.


For the classic bruschetta cut the bread in 2cm slices. Heat a non-stick pan, then brown the bread on both sides until it's crunchy. In the meantime wash the tomatoes and cut them in cubes. Place tomatoes in a bowl and season them with the basil leaves, the extra virgin olive oil and salt.

Cut mozzarella in cubes, dry it with kitchen paper to take off exceeding milk and mix it with tomatoes. Peel the garlic and rub it on the bread slices to give them the garlic aroma and strong flavor. Cover the bread slices with the seasoning and serve.


The classic bruschetta is infused by the sweet flavor of ripened tomatoes, by the sinuosity of extra virgin olive oil and enriched by the strong perfume of garlic. This is not the only way to prepare it. Every Italian region has its own bruschetta recipe. It can also be prepared with mozzarella and prosciutto crudo di Parma, with artichokes and Parmigiano Reggiano or with broad beans and pecorino.

In Tuscany it is enriched with meat and sausages, in Puglia it can be seasoned with dried tomatoes and in Sicily it is prepared with the sweet and tiny tomotoes from Pachino.