I love a colorful life, just like these fresh and tasty summer bruschetta.
On these sultry days, quick and no-cook meals are definitely our salvation.
And these bruschette, ready in just a few minutes and rich, definitely make a complete meal.
Food also represents our mood. For example, when I’m feeling down, I lose my appetite and prepare quick and simple meals. But when I’m up, I spend a lot of time and enjoy trying new things.
I still remember when I was little, I was a bit mischievous, I admit, and I had a lot of fun playing pranks on a dear cousin of mine, who was also a prankster, often stealing my dolls, so to get back at her, I would make her tomato sandwiches and, unbeknownst to her, with chili!
The first times, of course, she fell for it and, after the first bite, poor thing would start screaming, while I and my other friends from the group would laugh like crazy. And we did so many other things…
Back to us, for a fresh and summer lunch, I also recommend
- Difficulty: Easy
- Cost: Very economical
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: Summer
Ingredients for the preparation of summer bruschetta
- 4 friselle
- 3 beefsteak tomatoes
- 9 oz stracciatella
- 1/2 scallion
- to taste Taggiasca olives
- to taste extra virgin olive oil
- to taste fine salt
- 4 leaves basil
Tools
- 1 Bowl
- 1 Knife Knife
- 1 Cutting Board
- 1 Tray
Steps to prepare summer bruschetta
To prepare the fresh and delicious bruschetta, we start by cleaning the tomatoes, which should be very ripe, and the scallion. Then we remove the skin and seeds from the tomatoes.
Then, on a cutting board and with the help of a knife, cut them into small pieces and place them in a bowl and season with salt and extra virgin olive oil and let them rest for a few minutes to create a nice sauce with which we will soak our friselle with the help of a spoon. Let them rest for at least 15 minutes to soften.
Next, add the stracciatella evenly, then a layer of chopped tomatoes, the scallion slices, and finally the olives and a few basil leaves.
Finish with a drizzle of extra virgin olive oil and finally… serve!
Notes and tips
Friselle are also great the next day if stored in the fridge.
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