Classically, bruschetta consists only of slices of bread, which you toast until golden brown, spread with crushed garlic, salt heavily and drizzle generously with the best olive oil. Then enough pepper is ground over it – and ready is a wonderful little meal! A little more refined, but just as easy to prepare is this refined version.
Blanch (scald) the tomatoes with boiling water, rinse, skin, seed and remove the stalks. Chop the flesh like the anchovy fillets, which have been rinsed and dabbed dry. Remove the skin from the garlic and finely dice. Clean and rinse the onion and cut into very thin rings. Rinse, dab and chop the oregano and basil. Mix all the prepared ingredients, season heartily with salt and season with pepper and add the oil.
Toast the slices of bread (cut the Tuscan bread in half beforehand) until golden and spread the tomato mixture evenly on them, together with the oil. Serve immediately.
Cook. To do this, peel and coarsely dice 3 cloves of garlic and crush them in a mortar with 2 tbsp of coarsely chopped pine nuts. Carefully grate about 40 basil leaves (if possible, do not rinse them) and add them chopped. Sprinkle a quarter tsp of coarse salt on top and crush the whole thing with the mortar pestle and mix it. Then crumble 20 g each of Parmesan and Pecorino cheese, work into the mixture. Then, when the whole thing has become a homogeneous pa
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