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Bruschetta all'Ortolana

Bruschetta all'Ortolana

If you think avocado toast is the best thing invented since — well — sliced bread, get ready to be schooled all'italiana. Italians have been eating elevated grilled bread since the days of the gladiators: bruschetta!  

Like so many of Italy’s best dishes, bruschetta owes its origins to cucina povera, whose customary marriage of frugality and ingenuity among Italy’s peasant class dictated that nothing edible ever be tossed out. In the case of bruschetta, bread is given new life by simply toasting and topping with quality ingredients, like whatever is growing in the orto (garden).

Bruschetta all'Ortolana
Recipe courtesy of Eataly

Yield: 4 servings

1 freshly-baked baguette (hint: we have a bakery!)
1/2 (18.7-ounce) jar of Nanù Ortolana Sauce
Cufrol Organic Extra Virgin Olive Oil, to taste 
Fresh basil, to taste

Cut the baguette into 8 thick slices.

Drizzle extra virgin olive oil over each slice. Heat a saute pan over medium-high heat, and toast each slice until it is golden brown, about 4 minutes. Add another drizzle of olive oil, then flip the slices and toast the other sides.

Spoon the ortolana sauce over the toasted bread, garnish with fresh basil, and add a final drizzle of extra virgin olive oil.

Buon appetito!