Bruschetta is one of my favorite things. Surprisingly, I hardly ever order it. Bruschetta, although so simple, can be done so wrong. so very wrong. My criteria is as noted:
Fresh tomatoes. Preferably at the peak of tomato season and from a garden or local farm.
Good bread. A Tuscan style bread, which just means made with no salt, perfect for a dish with salt in it. Rubbed with garlic and grilled on an open fire or in a pan of oil or butter.
The more simple the better. Yes, you can add avocado, feta, onions, eggplants, etc. I think it is all about basil and the tomato. Tomato and Basil are a perfect pair, just like Miss Piggy and Kermit.
Bruschetta must be served warm and fresh.
But that is just how I like it.
However, traditionally bruschetta was served with no magical duo of tomato and basil, it was just a crunchy farmer’s bread, rubbed with garlic, cooked over coals and drizzled with the farmer’s fresh crop of olive oil.
So, however you want to pronounce it (“broo-skeh-tah” or “broo-sheh-tah”), or how choose to serve it, I hope you enjoy your bruschetta and have a wonderful meal with yourself or friends.
- Ripe tomatoes – I like to mix cherry red tomatoes with yellow tomatoes about a 1/2 basket size each
- 1/4 cup Fresh Basil chopped
- Pinch of salt and pepper
- 3 tablespoons of olive oil
- 2 tablespoons of balsamic vinegar
- crunchy bread (Tuscan, sourdough, french)
- clove of garlic
- butter or oil
Wash and chop tomatoes in half, set in a bowl, wash and chop basil, add to bowl along with S&P, balsamic, oil and mix with spoon. Rub garlic clove on sliced bread, then grill on your outdoor grill or in a pan with a little olive oil or butter. Serve warm with heaping piles of tomato basil.