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Every Tuscan-Umbrian meal begins with bruschetta, whether it is a tomato-bruschetta like the one in this recipe, or a traditional bruschetta with only garlic and oil.
Vegetarian
Ingredients: 2 tomatoes 1 sprig oregano, chopped 1 clove garlic 2 tablespoons balsamic vinegar 1 stalk celery 5 tablespoons extra-virgin 1 small hot red pepper olive oil, plus extra
1 small onion 4 slices bread, toasted 6 fresh basil leaves salt and freshly ground pepper

Recipes: Blanch the tomatoes: Remove the stem and carefully cut a shallow “x” in the bottom of each tomato. Prepare a bowl of ice water. Bring a pot of water to a boil and, using a slotted spoon, dip each one in for 30 seconds or when the skin begins to peel back. Quickly transfer the tomatoes to the ice water and let sit for five minutes. Peel the tomatoes and remove the seeds. Chop the tomatoes, garlic, celery, hot pepper, onion and the basil leaves. Combine the chopped ingredients in a large bowl and salt and pepper, oregano, balsamic vinegar, and extra-virgin olive oil. Toss well to combine and set aside to marinate for a few minutes. To serve, gently pour the mixture over each slice. Be careful to avoid most of the tomato juices when scooping onto the bread. Drizzle each bruschetta slice with olive oil and serve. Serves 4 ....

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