One day some friends dropped by without prior notice and we didn’t have anything prepared for a snack. Usually we have some Spanish cured ham, jamón or Manchego cheese, but not this day. We had some old bread, cherry tomatoes and parmesan cheese in the fridge, but that’s basically all you need for making Mediterranean bruschettas. There’s no strict recipe for them: use what you have on hand. We also had some fresh basil growing on our terrace and it always fits nicely with tomato. And garlic, of course. There has to be some garlic.
This variation is hot bruschetta where the cheese is melted on top. The other way of doing bruschettas is that only the bread is toasted in the oven, garlic in rubbed on the bread, then the bread is oiled and rest of the ingredients are placed cold on top. But we’re making hot ones today.
Ingredients for Mediterranean Bruchettas
- Sliced bread – pan
- Extra virgin olive oil – aceite oliva extra virgen
- Fresh tomatoes – tomates
- Fresh basil – albahaca
- Garlic – ajo
- Olives without stones – aceitunas sin hueso
- Sea salt – sal marina
- Ground black pepper – pimienta negra
- (Parmesan) cheese – queso parmesano
Preheat the oven to 225 ºC (450 ºF). Place the breads on the baking tray and drizzle some good quality extra virgin olive oil on top. It has good taste which goes well with tomato and rest of the ingredients. But regular olive oil will do, too. Chop the tomatoes, garlic, basil and olives and scoop on the breads. Season with salt and pepper. Grate some cheese on top and bake for 10 minutes or until the cheese is melted.