When unexpected guests arrive or you want an appetizer that everyone will love, bruschetta with sun-dried tomatoes is the answer: a few ingredients, ten minutes of work, and a result fit for a holiday table. The touch that makes all the difference? A good extra virgin olive oil, drizzled raw.
With our Madò EVO Oil, 100% Apulian and cold-pressed, even a simple slice of bread becomes a small masterpiece.
Ingredients for 4 people
- 8 slices of rustic bread (or Apulian bread)
- 120 g sun-dried tomatoes in oil
- 4 tablespoons of Madò Extra Virgin Olive Oil
- 1 clove of garlic
- Oregano and fresh basil to taste
- Salt to taste
Preparation
- Toast the bread slices on a grill or in the oven until golden and crispy.
- Rub the still-warm surface with the garlic clove: it will perfume the entire bruschetta without overpowering its flavor.
- Cut the sun-dried tomatoes into strips and spread them on the bread.
- Finish with a generous drizzle of Madò EVO Oil raw, a sprinkle of oregano, and some hand-torn basil leaves.
- Serve immediately, while the bread is still warm and crispy.
Three variations in one minute
The same toasted bread base becomes an entire platter of bruschetta if you change the topping. All to be finished with a drizzle of raw Madò EVO Oil:
- Apulian-style: stracciatella or burrata and a grind of black pepper.
- Mediterranean: olives, capers, and fresh oregano.
- For spice lovers: fresh tomato and a pinch of chili pepper.
The chef's secret
The oil should always be added raw, at the very last step: the heat of the freshly toasted bread releases its fruity aroma and enhances its polyphenols. It's the difference between any bruschetta and one that makes you go back to the kitchen for seconds.
Do you want to prepare it with an oil that's up to par? Discover our Madò Extra Virgin Olive Oil, 100% Apulian and cold-pressed in the Itria Valley.