Bruschetta al pomodoro (tomato bruschetta - an Italian appetiser)

The bruschetta is a traditional dish dating back to the 15^th century. It first appeared in rural areas, where nothing had to be thrown away and stale bread was "reused" for other recipes. 

Nowadays it is mainly eaten as an appetiser and it is prepared in different versions. This is the traditional one:

Ingredients (4 servings)

- white sliced bread (ideally pane toscano) – 8 slices

- ripe but firm tomatoes or cherry tomatoes – 100-150 g

- garlic

- olive oil and salt

- oregano

Preparation

Dice the tomatoes or cut the cherry tomatoes in half and put them in a bowl.

Heat the oven at 180° and roast the bread slices. They should stay in the oven just the time to get crunchy and slightly brown; so pay attention not to burn them!

When they are ready, rub the garlic onto one surface. For someone garlic is difficult to digest, so do not exaggerate while rubbing.

Cover the rubbed surface with the diced of halved tomatoes and slightly press them down, so that some of the juice of the tomatoes is absorbed  by the bread.

Sprinkle with olive oil, salt and oregano and serve.