Bruschetta

There is something just so spectacular about Italian cookery. Italian food is synonymous with comfort. It is about celebrating the simplicity of each ingredient without pretentiousness or snobbery. Pizza and pasta, or canolis and gelato! You name it, I love it.

And when I get a need to feed for Italian Cuisine, I always get Bruschetta as an appetizer. Simple and amazing, Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. For extra color and flavor, I like to add chopped basil and tomato to the mix! And of course.. Drown it in oil and vinegar.

While on the subject of Bruschetta, let me just say.. There is a fair chance that you may be pronouncing it ‘incorrectly’. How do I know this? Well, I once worked at Italian Pizzeria in Newport Beach, which was run by some people who were quite particular.. Before then, I had unwittingly been pronouncing Bruschetta “brew-SHET-uh”. I was swiftly, and often, corrected by the Chefs. According to them, the “correct” way to pronounce it is “bru-sKET-ah”.

Considering that at the time I making their pizza dough every morning, and in mass amounts, often times I would say it ‘wrong’- just for the sake of being an utter delight. With that in mind:

Let’s get started!

Ingredients:

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You wont really need a recipe for this little number. All you have to do is gather your basic ingredients, as seen above (Tomatoes, garlic, bread, basil, olive oil, Parmesan and salt/pepper) and prep them! This is a great way to practice those knife skills!

Directions:

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Step Two: Basil! Roll and chiffonade, or hack away!

 

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Once you have sliced and diced your ingredients,  mix your tomatoes, basil, salt and pepper. Then, head on over to that sliced bread. Things are about to get toasty up in here.

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Take your halved gloves of garlic and rub them into the slices of bread, until they are no longer workable. Like so:

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Next, drizzle the slices of garlic infused bread with Olive Oil, and bake at 350 until toasty.

 

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And Voila! Top with the tomato mixture, a bit of freshly shredded parm, and drizzle some more olive oil and balsamic vinegar on top!

Bellissimo!
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