I love Gino. I own three out of his five cook books (Gino's Pasta, Buoinssimo and Gino's Pasta), and I must say that his books are a great way to make/cook/bake authentic Italian food. I am forever trying to find low fat recipes. A few days back I had a "I must eat healthy day". I handled breakfast well, 65g of cereal but was undecided what to have for lunch. I flicked through Gino's The Italian diet book and decided I could have something healthy from his anti-pasti section.
The winning lunch was "Bruschetta classica", Classic Italian Bruschetta with tomato and basil. Whilst Gino does not provide a picture for this (which is a shame), i've made it several times before, and know that this is a delicious light lunch. A contestant from Come Dine with Me described bruschetta as "tomatoes on toast", but I beg to differ; he obviously never tried Gino's bruschetta.
Here is my classic Italian bruschetta:
I marinaded the cherry tomatoes with garlic, salt, pepper, extra virgin olive oil for five minutes before placing on top of two slices of white bloomer.
Recipe for Bruschetta Classica from Gino D'Accampo's The Italian Diet.
1 ciabatta loaf, cut into 8 slices about 2 cm thick.
500 g small plum tomatoes (I used cherry tomatoes)
10 fresh basil leaves (I used dried basil)
3 tablespoons extra virgin olive oil
salt and freshly ground black pepper
2 garlic cloves, halved.
1) Preheat a griddle pan until hot and toast the ciabataa for about 3 minutes on each side or until dark brown and crisp. Leave to cool slightly.
2) Meanwhile, quater the tomatoes and place in a bowl. Add the basil and olive oil and season with salt and pepper. Mix everything together and cover with a tea towel. Set aside at room temperature for 5 minutes.
3) Lightly rub the garlic over the bread on both sides.
4) Place 2-3 tablespoons of the tomato mixture on top of each slice of of bread and arrange the bruschetta on a large serving plate.
5) Drizzle with any remaining juices from the bowl of tomatoes and enjoy.