tomato bruschetta

photo-13

I love tomato bruschetta.

It’s super delicious, super simple to make and very, very fresh.

You must, of course, make sure you pronounce it properly.

You say it as bru-sketta.

I learned this from my sister, whose American, but learning to speak as a true Italian because she lives and works in Rome ten months out of the year (thanks Kris!).

One of the star ingredients in this dish is the basil.

Basil is one of my most favorite herbs. It carries such sweet fragrance and incredible flavor.

I was stoked when I realized that I would get to use leaves from my very own basil plant that grows in a pot on my back patio. There’s something incredibly satisfying in the creation of a dish, that makes the dish even more amazing, when one or more of its ingredients come from your own backyard.

In my opinion tomato bruschetta is a summer must, especially if you have the opportunity to use some recently purchased red, ripe summer tomatoes from your local farmer’s market.

I do hope you enjoy!

Tomato Bruschetta

(Recipe adapted from Chow)

1 t balsamic vinegar
1 T olive oil
4  medium Roma tomatoes, cored, seeded**, and diced
2 garlic cloves, minced
1/4 t kosher salt
1/8 t pepper
5 leaves of fresh basil, sliced thin

1/3  loaf of crusty french bread, cut into 10 slices
2 t olive oil

Place slices of french bread on baking sheet lined with parchment. Brush one side of each piece with a little olive oil.  Broil in the oven until browned (about 2-3 minutes). Flip each slice and broil again until browned. Remove from oven and set aside to cool.

In a bowl, combine the vinegar, oil, tomatoes, garlic, salt and pepper.  Stir until all ingredients are mixed.  Place bowl in fridge for ingredients to marinate for at least 20 minutes.

Place small amount of tomato mixture (including a little bit of the sauce that’s gathered at bottom of bowl) on each slice of bread.  Top with fresh basil.

**Cored and seeded basically means you cut a tomato into quarters, and then you take each quarter and run a knife just under the seeds and juicy insides so that you cut the core of the tomato out and you throw it away.

Serves 3-4.

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