Summer is usually very warm on our coast so we prefer eating fresh and light dishes, especially if we are going to the beach; one of our easy, light and fresh dishes is the famous bruschetta with tomatoes, basil and olives!

The bruschetta is a typical dish of the Mediterranean diet, traditional yet simple, full of colours and flavours! You will find it in every local restaurant in the area, usually as a starter but also as a main course or served with a good aperitif; there are however little restaurants called Bruschetterie that make just Bruschetta!

To make bruschetta you will need three main ingredients: bread, tomatoes and olives, but don’t forget extra virgin olive oil and basil!

The bread used is the so-called “pane cafone”, a typical Neapolitan crunchy loaf. A ‘’panella’’ type of bread will work just fine if you don’t have “pane cafone”.

First of all, slice the bread into big slices, rub a garlic clove on each slice, and cook on the grill, be careful not to burn the bread!

Wash and cut the tomatoes; in Campania we use the renowned Piennolo tomatoes, cultivated on the slopes of Mount Vesuvius, or San Marzano tomatoes! If you don’t have these two types of tomatoes, don’t worry, you can use salad tomatoes. Just make sure they are red, sweet and ripe enough!

Once your bread is lightly brown, add the tomatoes, the olives and basil. In Campania, it’s customary to use green olives or Gaeta olives, black olives with wine flavour, and some fresh basil, but even rocket will do!

Dress everything with a little olive oil et voilà, your bruschetta is ready!