Bruschetta Siciliana

In 1967, Master Chef Carlo Sena came to the United States from Napoli, Italy. He brought his wife and eldest son Luca and together they began a new life in Philadelphia. In 1976, Chef Carlo and Luca Sena started the acclaimed fine dining restaurant La Famiglia on South Front Street in Philly, which is now owned and operated by Luca’s brothers Gino and Guiseppe. Luca presently owns Panorama restaurant adjacent to the renowned Penn’s View Hotel, continuing the family’s hospitality heritage in the former American capital city.

Below is one of the family’s much-loved recipes from their cookbook.

2 cups diced tomatoes
3 Tbsp olive oil
3 Tbsp chopped roasted red peppers
1 chopped anchovy
2/3 cup Sicilian olives or Kalamata olives
3 Tbsp capers
1 peeled and halved garlic clove
Salt and pepper
1 loaf Italian bread or 1 baguette

Note: Topping can be prepared up to two hours in advance. Toss and cover. Store at room temperature until ready to serve.

Place chopped tomatoes in colander to strain moisture. Combine tomatoes, 3 tablespoons olive oil, chopped peppers, capers, olives and anchovy in medium bowl. Season tomato topping with salt and pepper.

Preheat grill. Cut bread into one-inch pieces, then brush with olive oil. Grill bread until nicely marked by grill, about 2 minutes per side. Immediately rub one side of bread all over with halved garlic.

Top bread with tomato mixture and serve.

About Author

Kimberly Toms is a freelance writer, filmmaker, habitual road tripper and lover of all things travel. Life as a digital marketing and eCommerce consultant has allowed for pursuit of these poorly paying arts and hobbies, while life beyond the office continually beckoned to "get yer ass back on the road and into the wilderness." The wilderness is most often where you can find her. Check out more of Kimberly's work: Roulez Media | Escaping Fed | A Documentary Film | Hero Film Festival & Awards | Find her on: Facebook | Twitter | Instagram | LinkedIn | YouTube | Pinterest

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