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Olive oil bruschetta classica — grilled sourdough topped with diced ripe tomatoes and golden olive oil drizzle on dark slate board, overhead Nordic restaurant photography, golden hour light, Canon 5D 50mm lens
Olive Oil10 min · Easy · Serves 4

Olive Oil Bruschetta Classica

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// Introduction

Bruschetta is not a starter. It's a philosophy. When you have bread this good, tomatoes this ripe, and olive oil this extraordinary, the only thing standing between you and perfection is restraint — and we're not big on restraint. This is the version we make when we want to show off the olive oil without any distractions.

// Ingredients

Sourdough bread 4 slicesOlive Oil 3 tbspRipe tomatoes 3Garlic 1 cloveSea salt

// Method

  1. 01

    Grill or toast the sourdough slices until golden and charred at the edges.

  2. 02

    While still hot, rub each slice firmly with the cut side of the garlic clove.

  3. 03

    Dice the ripe tomatoes and season generously with sea salt. Let them sit for 2 minutes.

  4. 04

    Spoon the tomatoes over each slice.

  5. 05

    Finish with a very generous drizzle of olive oil — more than you think is reasonable.

  6. 06

    Eat immediately. Do not let it sit. Do not add anything else.

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