Nonna Ciana’s Tuscan Tomato Bruschetta
Simple, Fresh and delicious, Nonna Ciana’s Tuscan Tomato Bruschetta is a perfect example of The Delectable Gardens principles. Bursting with colour and flavour, these little bites of Tuscany will not disappoint.
After 7 long weeks I finally have a kitchen, it’s so good to be cooking again! Fresh from Tuscany I wanted to share the magical flavours I discovered whilst on holiday. Nonna Ciana’s Tuscan Tomato Bruschetta had to be first thing I cooked and shared with you. Bright red tomatoes, fresh basil, a touch of garlic, drizzle of olive oil, and fresh bread. A simple 5 ingredient recipe packed with flavour. These heavenly bites come with a hmmmm in every bite guarantee!
Tuscany stole my heart. Rolling hills of golden hay, uniform vineyards, olive groves and stunning sun flowers. Hilltop medieval towns to explore such as Pienza, Siena, Volterra and San Gimignano. Incredible restaurants serving handmade pizza and pastas. Hundreds of estates producing delicious wine. Then there’s the creamy rich goodness that is gelato. Nutella, limoncello, hazelnut, pineapple, coconut, pistachio, vanilla, raspberry, peanut and loads more magnificent flavours that I never got to try.
Tenuta di Lilliano
We stayed in a converted stone barn on the Lilliano estate. Lilliano is nestled in the heart of the Chiani Classico region. The old village is made up of 13 stone rental properties sat amongst vineyards and olive groves. Refreshing infinity pools offer unspoilt views of pure Tuscan countryside. A derelict church, that has been out of service for decades, sits next to the impressive villa of the royal Ruspoli family. An ancient wine cellar sits under the magnificent villa and they produce around 120,000 bottles a year. Tenuta di Lilliano is a beautiful place to relax in between sightseeing, wine tasting and exploring.
Tuscany and The Delectable Garden have the same principles when it comes to food. Grow whatever food you can in the space you have, and source what you can’t grow locally. Apartments had tomatoes and herbs growing in old food tins and pots on window ledges. Homes had vegetable plots and fruit trees. On large estates wine goes from grape to bottle and is served at local restaurants. This sustainable way of living was especially prominent at Le Pietre Vive.
Le Pietre Vive is where the gorgeous Nonna Ciana rules her family. Le Pietre Vive not only grow all their own fruit and vegetables, they hunt for truffles, produce wine and honey, and even grown their own saffron. Nona proudly uses this produce in her cooking class.
The Lunch cooking class started at 10:30. By 10:35 Nona had introduced herself and I was star struck. Bruschetta, handmade tagliatelle, pollo al vin santo, and Nonna’s special Tiramisu were all on the menu, served with Le Pietre Vive’s own wine. It really was a highlight of the holiday and a memory I will cherish forever. With the new kitchen and Nona’s recipe book in hand I was eager to get home and start cooking.
Nonna Ciana gave me permission to share her Tuscan Tomato Bruschetta with you all. Enjoy this gift from Nona for lunch, as a starter, or serve at BBQ’s and gatherings.
The only way you can mess up Nonna Ciana’s Tuscan Tomato Bruschetta is by using poor quality ingredients. Ripe, home grown, firm tomatoes are key. Buy good quality tomatoes if you don’t grow your own. With only 5 ingredients each flavour has to be at its best!
Nonna Ciana’s Tuscan Tomato Bruschetta
Nona Ciana’s Tuscan Tomato Bruschetta
Simple, Fresh and delicious, Nona Ciana’s Tuscan Tomato Bruschetta is a perfect example of The Delectable Gardens principles. Bursting with colour and flavour, these little bites of Tuscany will not disappoint.
- 4 slices crusty bread (<p class="p1">baguette or ciabatta work well</p>)
- 1 clove garlic (cut in half )
- 8 cherry tomatoes ((or 2 medium), diced)
- 2 tsp extra virgin olive oil
- 6-8 basil leaves (<p class="p1">(or in winter a pinch of dried oregano) torn, by pinching bits off the leaves with your finger nails (avoids bruising and browning) </p>)
- A good pinch of salt
Place the tomatoes, basil and salt into a bowl and mix
Toast both sides of the bread in a dry frying pan over a medium heat, then gently rub one side of the toast with the cut garlic
Drain off some of the excess juice from the tomato mixture, then stir through the extra virgin olive oil
Equally spoon the tomatoes onto the garlic side of the toast and garnish with another basil leaf. Drizzle with extra virgin olive oil if desired
Prepare the first step an hour or so in advance if possible to allow the flavours to develop.
Best prepared and served on the same day.
Use the excess tomato juice to make a tomato vinaigrette dressing.
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Looking for more Bruschetta ideas? Try my Indulgent Ricotta and Pea Bruschetta.