THE BEST BRUSCHETTA

Bruschetta is so easy it hardly warrants a recipe, but this one comes with a story. I recently returned from an immersive and glorious three weeks in Italy. Part of that time was spent on the island of Ischia, in the Bay of Naples, where we've rented the same house many times over the past 20 years. Last year some of us (not me) made the steep 3 kilometer trek to the top of Mount Epomeo. Upon arrival they discovered a family-run restaurant that serves "the best bruschetta in the world," according to my family and several reliable sources, touted by some as reason enough to make the treacherous hike to the top. Here it is.

This year they couldn't wait to go back, and while I didn't relish the thought of that grueling climb, how could I possibly not take up the challenge, especially for the "best bruschetta!"

Here's me at the summit with my nephew Mitch.

Then there's the view from the top...

And, here's what we ate - bruschette with tuna, cannellini beans, mozzarella and more!

But that's not all! As is the custom, a complimentary digestivo was offered...Limoncello made with intoxicating Amalfi lemons...

Now that you know the inspiration for this post, on to the recipe. Just one thing. I won't claim that mine, or yours, will taste exactly the same, or be the "best"if not made in Ischia, with tomatoes, bread, cheese etc. that are nothing short of uncompromisingly fresh and hyper-local. It's all about the ingredients! But when the time is right, buy vine-ripened tomatoes in season, and you'll still come pretty close. In bocca al lupo!

Read more about bruschetta in Cooking by Heart, Recipes from Nella's Kitchen. If you don't already have the book there's a link to purchase on the home page of my blog site, nellaskitchen.com.

BRUSCHETTA WITH TOMATOES & TUNA

Quantities are somewhat irrelevant here. As I said in my book, "Work out the proportions to your liking." You can't go wrong. The only thing that makes this different from the classic tomato topping is the addition of tuna and onion. In the summer you'll find bruschetta with tomatoes everywhere in Italy, not just on top of Mount Epomeo!

Bread, a dense sourdough-like loaf cut in 1/2 - 3/4-inch slices (see below)

Garlic, 1 clove halved

Tomatoes (vine-ripened) - any color, shape or size, cut into relatively similar bite-size pieces

Sweet onion, Vidalia or any relatively mild variety, small dice, as much as you like (optional)

Basil leaves, julienne-cut or broken into small pieces

Tuna fillets, jarred in virgin olive oil (the expensive ones) - don't substitute canned

Extra-virgin olive oil (preferably with a peppery finish), lots

Fine or coarse sea salt (I favor coarse but that's me.)

A dense, rustic sourdough works well. I used a whole wheat miche.

• Grill sliced bread until lightly charred on both sides.

• Rub one side of each slice with the cut end of the garlic clove and drizzle with oil.

• Combine tomatoes, onion and basil in a bowl.

• Drizzle generously with oil and season with salt.

• Add tuna fillets (as many as you like) and toss gently.

• Top grilled bread with tomato mixture.

You can let bruschetta sit for awhile while preparing the rest of dinner. The bread tastes even better after it's been saturated with the juices from the topping.

For some, New Year's resolutions are made with the transition into a new year. Mine are often realized when I resurface after another inspiring, soul-searching trip to Italy. This year I resolve to share regularly and more often! Grazie for being part of this community of food lovers, and for supporting my passion. I am truly grateful. Please spread the word.

P.S. - check out the Photo Gallery on my website for updates from my recent trip.