Bruschetta, as we know, is the classic Tuscan snack made with extra virgin olive oil (evo), tomatoes and basil. It is a quick snack, ideal for bridging a fleeting languor or tantalizing the palate in anticipation of more elaborate and hearty dishes.
But what happens in summer, when prolonged heatwaves of 35-40°C close the stomach and frighten away any appetite, even the most voracious? If eating little and often is the mantra of doctors, nutritionists or health bloggers, then it is during the summer that bruschetta becomes the queen of the table. However, we need to strengthen it and add other ingredients besides tomato to turn it into a complete dish.
So we came up with a fresh and tasty dish by mixing typical ingredients of Mediterranean cuisine, from Tuscany but also from Southern Italy; and in a burst of experimentation we replaced the classic mozzarella with Greek feta cheese. The result was a tasty and hearty dish, a fusion of Mediterranean ingredients capable of opening the most closed stomachs!
So here is the recipe in text and video of our latest culinary invention: the Bruschetta Fusion.
Ingredients for 4 persons
- 2 friselle (double-baked bread) or 4 big slices of grilled bread
- 1 slice of feta cheese
- 1 small lettuce
- 2 ripe tomatoes
- 1 medium-sized cucumber
- 2 tuna fillets in oil
- 1 sprig of basil
- 2 fresh chili peppers
- 2 fresh spring onions
- olives to taste
- salt to taste
- vinegar to taste
- EVOO Nobile della Torre, to taste
Ingredients for the vinaigrette sauce
- capers to taste
- salt to taste
- EVOO Nobile della Torre
- winegar (or lemon)
Soak the back of the friselle in warm water.
Season the top with vinegar and oil and rub 1 tomato on top.
In a separate bowl, cut, slice, and shred: lettuce, cucumbers, basil, tomato, fresh spring onions, chilies, and olives. Season with vinegar (or lemon), olive oil and salt and mix well.
Transfer the ingredients to the bruschetta. Cut feta and tuna fillets and place them on top.
Directions for the vinaigrette sauce
Place a handful of capers in a bowl, pour in the oil, vinegar (or lemon) and whisk until an emulsion is created. Dress the bruschetta with it.
Let the bruschetta rest in the refrigerator for 10 to 15 minutes to let it season, then garnish as desired and serve.