Bruschette with Dried Calabrian Tomatoes and Wild Oregano

Le bruschetta with sun-dried tomatoes and wild oregano are one of the simplest and most authentic appetizers in Calabrian cuisine. I Dried Tomatoes Calabrian Style in oil, with their concentrated sweetness and intense flavor, are a perfect match for theWild Oregano harvested in Aspromonte, with an unmistakable scent that is much more aromatic than the commercial one.

Ingredients

• 8 slices of homemade Calabrian bread
• 150 g dried tomatoes Calabrian style in oil
• 1 bunch of wild oregano
• 2 cloves of garlic
• 4 tablespoons of Calabrian extra virgin olive oil
• Calabrian chili pepper q.b.
• Salt to taste.

Proceedings

1. Toast the bread slices on a grill or in the oven until golden brown.
2. Rub each slice with garlic cut in half.
3. Drain the sun-dried tomatoes from excess oil and cut them into strips.
4. Spread the sun-dried tomatoes on the bruschetta.
5. Season with EVO oil, crumbled wild oregano and chili pepper.
6. Serve immediately.

Tips

Aspromonte wild oregano has a much stronger scent than industrial oregano: use only a little so as not to cover the flavor of the tomatoes. You can add a few desalted capers for an extra touch of flavor.