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Bruschetti from the Tuscany region

Bruschetti – some not so famous recipes from Tuscany.

When talking about bruschetta, perhaps it is appropriate to first say what the bruschetti are and how do they differ from crostini for example. So, the bruschetti are made from country bread, sliced thick, grilled or in a hearth, rubbed with garlic and drizzled with olive oil. Unlike them, crostini are made of smaller bread, for example baguette, cut into very thin slices, without topping and baked in the oven.

In Tuscany will most often regale you with bruschetta with tomato sauce and garlic. But if you spend more time in the area, you’ll probably also encounter some of the recipes we offer you today.


Prepare the base for the bruschetti by slicing appropriate bread into slices. Rub them with garlic, sprinkle with some olive oil and bake until crispy and golden.

Bruschetti with zucchini:

To classic pesto add finely grated and well-drained zucchini. They add a lot of summer freshness to the dish.

Bruschetti with beans, anchovies and cherry tomatoes:

Mix 1 small can of white beans (cannellini), drained and rinsed, one sprig of cherry tomatoes, cut into halves or quarters, 1 tbsp. thyme or parsley, 4 anchovy fillets, 2 tbsp. small capers, 1/4 tsp freshly ground black pepper, 1/4 tsp. garlic powder, sprinkle with olive oil.

Bruschetti with veal tongue with onions and white wine:

Boil the veal tongue, peel it and cut it into small pieces. Fry the onion over low heat in olive oil and butter. Add 250 g of veal tongue, 2 anchovies, 2 tbsp. capers, 1/4 cup dry white wine, 2 tbsp. from the broth in which the tongue was boiling , salt and pepper. When the liquid boil off, blend gently and serve.

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