Into the heart of Matera's landscape and culture comes a recipe that encapsulates the essence of the region, the delectable Fedda Rossa, Bruschetta from Matera
Fedda Rossa, which translates to "red spread" in the local dialect, is a cherished Materan tradition. This flavourful bruschetta is a celebration of the region's sun-ripened tomatoes, golden extra virgin olive oil, and fragrant herbs. What makes Fedda Rossa Bruschetta from Matera truly special is the combination of these simple yet exquisite ingredients, which are packed full of flavour.
This is a take on a very simple bruschetta that we have all grown to love, with a little twist in the method to making this delicious Fedda Rossa - Bruschetta from Matera.
Pane di Matera (Matera Bread): Pane di Matera, with its golden-brown crust and soft, airy interior, is the perfect canvas for the bold flavors we're about to layer upon it. The bread's ancient roots in Matera's history add a unique depth to each bite.
Tomatoes: Our bruschetta wouldn't be complete without vibrant and juicy tomatoes. Be sure to choose ripe, local tomatoes for an authentic taste that transports you straight to Matera's sun-drenched fields.
Garlic: Infusing our bruschetta with a bold and aromatic kick is sliced garlic.
Extra Virgin Olive Oil: No Italian recipe is complete without the liquid gold, Extra Virgin Olive Oil. The oil ties all the ingredients together, creating a luxurious richness but also showcasing quality ingredients.
Salt: To balance and enhance the flavors, a pinch of high-quality salt is essential.
Fedda Rossa - Bruschetta from Matera
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients for Fedda Rossa Bruschetta from Matera
4 slices of ciabatta or sourdough bread, sliced into half
250g cherry tomatoes, sliced in half
1 peeled clove of garlic, sliced in half
1/2 cup olive oil
Handful of fresh basil leaves, roughly torn
Salt and pepper to season
Method for Fedda Rossa Bruschetta from Matera:
Preheat oven to 180c/350f. On a lined baking tray place the sliced bread and drizzle with olive oil. Place in the oven for 10 minutes until slightly golden brown. Remove from the oven and set aside.
Peel the garlic clove, slice it in half, and rub it on each of the slices of bread while still warm.
Rinse the cherry tomatoes, drain, and slice in half. Take one-half of the cherry tomato and place it on the bread on the cut side. Push a little pinch of the tomato and rub it on the bread until only the skin remains. Rough bread will absorb the juice and pulp of the tomato and turn red. It will be messy but that is exactly what you're after. Allow to sit for 5 minutes, so the bread becomes soft from the juice of the tomatoes.
Once all the tomatoes have been used, scatter the torn fresh basil leaves and drizzle a fair amount of extra virgin olive oil. Season well with salt and pepper and serve.