Ingredients for 6 people:150 g salt cod, already soaked (1)6 slices of homemade Tuscan bread3 large tomatoes, ripe but “firm”7-8 preserved in vinegar – well strained – for each bruschetta10 tbsp Extra Virgin Olive Oil 1 sprig of parsley salt and pepper
Wash the tomatoes, pat them dry, dice them and set aside in a bowl. Toast the slices of bread and drizzle a spoonful of olive oil over each one. Lay the salt cod on a chopping board and, using a sharp knife, held flat (parallel to the board), cut off small thin slices. Arrange 3-4 of them on each slice of bread and put a spoonful of diced tomato, the capers and some parsley (only the leaves, washed, patted dry and ripped up by hand) on top. A pinch of salt (if the cod is really de-salted well), some freshly ground pepper, a good drizzle of olive oil and the bruschettas are ready... a simple, mouth-watering appetizer.
(1) Even if you buy ready-prepared salt cod, it’s a good idea to soak it – for at least a morning – in cold water, changing it a couple of times. If you buy it still salted, it needs to be soaked for a couple of days, changing the water 4 times a day.