Italian bruschetta recipe: Grandpa’s Crostoni
This Italian bruschetta recipe comes from the south of Italy where my father in law used to live. It is incredible how this bruschetta is made reusing old bread. It is easy and quick! It is particulary used in the south of Italy because the ingredients needed are always available there: tomatoes, oil, mozzarella are a must in the south and particulary in Puglia (where this recipe has been created hundreds of years ago).
It is a sort of mix between a traditional bruschetta and a pizza. In fact this southern Italian bruschetta recipe is warm, not cold! In this way it remains fragrant, crunchy and light!
- Dry bread
- 2 packages oof cherry tomatoes
- 1 mozzarella (the best mozzarella is the “Mozzarella for pizza”
- Olive oil
- Cut the bread into slices 1 cm wide, 2 slices per person
- Dice the cherry tomatoes, put them in a bowl, add salt, stir and let stand for at least 15-20 minutes so that they may loose their water
- Dice the mozzarella well-drained
- Preheat the oven to 170-180 degrees.
- Arrange the slices of bread on a baking sheet covered with parchment paper, and sprinkle with a lit bit of water released from the tomatoes
- Put tomatoes on the slices (plenty of them)
- Add the oregano to the mozzarella stir well and arrange it on the tomato you put on the crostoni
- Finish your crostoni artwork with a spoon of oil per slice
- Bake the bread and cook for 10-15 minutes
- Enjoy your Italian bruschetta recipe and Buon appetito from Easy Italian Cusine!