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Bruschetta (brus-ket ah) is actually harder to pronounce than it is to make. To make it is very easy – much easier than you would think and you certainly do not need to be Italian to make it!
Keep reading, I’ll explain.
What is Bruschetta
When I generally think of bruschetta images of grilled bread with fresh chopped tomatoes come to mind, however the “bruschetta” part of it is actually just the bread, garlic and olive oil. The tomatoes are really just a topping.
You can have various toppings for your bruschetta such as basil pesto, eggplant pesto or as in this recipe – fresh tomatoes.
I strongly recommend using fresh tomatoes. I know they tend to get pricey at various times of the year, but really… it’s worth it. Canned tomatoes just do not taste the same.
Ok, so to get started.
Delicious Italian Bruschetta is one of my favorite Italian foods. You don't have to go to a restaurant to eat it, this recipe is so easy to make you'll be surprised!
- 1 loaf Italianbread or baguette
- 2 garlic cloves
- 3-4 medium freshly chopped tomatoes drained
- handful shredded fresh basil
- drizzle extra virgin olive oil
- drizzle balsamic vinegar
- pinch salt
Preheat oven to 450 F.
Slice the bread into 1/2 inch slices
In a separate bowl, mix the tomatoes, basil and balsamic vinegar and set aside
Bake the bread slices for 4 minutes on each side until golden brown
Remove from oven and rub the garlic gently on the bread.
Drizzle the olive oil over the bread
Top the slices with the tomato mixture just prior to serving - this helps keep the bread from getting soggy.
Give one small drizzle of olive oil over the tomatoes- this part is optional, I just think it helps spread the flavor.
Serve warm if possible
There is a trick to rubbing the garlic on the bread - you need to crush the garlic first so the juices are able to be spread (just peel the garlic and then press it with a wide knife to make it go splat). Then gently rub the bread with the crushed garlic.
Bruschetta is fun to make because it is so versatile. And in all honesty, that appetizer that I overpaid for at that restaurant, they have every right to do it however they want, but I don’t know… it just didn’t seem right.
I like sticking to the basic Italian toppings:
- Pesto spread
- Chopped fresh basil
- Some roasted red pepper
- Sprinkling of shredded mozzarella cheese – or slices
- Or simply serve with garlic and olive oil
At what point do the toppings take away the meaning of bruschetta? Maybe someone from Italy can tell me. I wasn’t there long enough to be able to answer my own question.
All I do know, is the Italians cook with simple ingredients that are fresh. This is one of those side dishes that you can do while simply preparing the pasta.
So now I know what to do with my bowl of fresh picked tomatoes and homegrown basil from my garden. Thanks for all my readers, without you I wouldn’t have half the motivation I need to stay up on things in the kitchen!