A Taste of Sunday Afternoons at Nonna’s Table
There are dishes that take you back in an instant. For me, it’s bruschetta. I can still see my father at the table, slicing crusty bread just so, while Mamma stirred the tomatoes, humming along to the old radio. This recipe was a Sunday afternoon staple—served before the main meal while family gathered around, glasses clinking, voices rising in joyful chaos. In our home, bruschetta wasn’t just an appetizer—it was a gesture of welcome, a bridge between generations, and a reminder that the best flavors come from the simplest ingredients. We always topped it with a drizzle of balsamic—rich, sweet, and bold—just like our family’s stories.
Whether you're hosting friends or just need a bite of something comforting, this dish brings Italy to your fingertips in minutes.
INGREDIENTS
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1 French baguette or Italian loaf, sliced
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3 large ripe tomatoes, diced
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2 cloves garlic, minced
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1 tablespoon Alessi Extra Virgin Olive Oil
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1 teaspoon Alessi Sea Salt
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1/4 teaspoon Alessi Ground Black Pepper
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6–8 fresh basil leaves, chopped
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Alessi Balsamic Reduction (for drizzling)
INSTRUCTIONS
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Preheat your oven to 400°F (200°C).
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Slice the baguette into 1/2-inch pieces and lay them on a baking sheet.
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Toast the bread in the oven for 5–7 minutes, or until lightly golden and crisp.
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In a bowl, combine diced tomatoes, garlic, olive oil, salt, pepper, and chopped basil. Gently toss to coat.
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Spoon the tomato mixture onto each toasted bread slice.
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Drizzle generously with Alessi Balsamic Reduction just before serving.
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Serve immediately—ideally with a glass of red wine and a table full of family.
