CLASSIC ITALIAN BRUSCHETTA: Authentic recipe from Florence, Italy

This recipe for Classic Italian Bruschetta is easy to follow and is positively, mouthwateringly delicious. The recipe comes from the Tavola Cooking Academy in Florence, Italy, where I was fortunate enough to take a class, and eat some of the freshest, most authentic Italian food I’ve ever had. The first thing we learned, however, is that we, Americans, are mispronouncing is (Broo-shetta) when it’s actually (Broos-Ketta). So, if you want to feel extra authentic when you make this recipe, give that pronunciation a try. Either way, enjoy! Here’s the recipe: Classic Italian Bruschetta 9 ripe plum tomatoes, seeded and diced 2 cloves garlic, finely minced, plus extra for rubbing on toasted bread 2 Tbsp. extra virgin olive oil, plus extra for garnish 1 Tbsp. red wine vinegar or balsamic vinegar 1/2 cup basil, coarsely chopped Salt and pepper to taste Tuscan bread or baguette, sliced Combine all ingredients in a bowl (reserving some of the basil for garnish) and let sit for about 1 hour to allow the flavors to blend. Toast the sliced bread, then take a fresh garlic clove and rub it directly onto the surface of each slice. Spoon the tomato mixture on top of each toast, drizzle with a little additional olive oil and garnish with a little chopped basil.