Wednesday, 28 August 2013

Bruschetta



Is there such a thing as "traditional" bruschetta - there are so many variations!  I have always considered the traditional version to include tomatoes, basil and garlic and not much else ... as opposed to mushrooms, feta cheese or who knows what?

The only way to really know what is traditional about a recipe is to hope to find an old recipe reference, or to check out old cookbooks (which I have plenty of, but they all seem to be about French cuisine). My go-to cookbook for Italian food is The Silver Spoon cookbook which is considered the Italian version of The Joy of Cooking.

Silver Spoon's recipe for Bruschetta al Pomodoro is nothing but toasted slices of bread (under the broiler) rubbed with garlic and topped with diced tomatoes and a drizzle of olive oil.  So really simple!  My version is not quite as simple but not too far off ...



I also really like it "juicy" so just a warning that I use a lot of olive oil and the amount can be cut back to your preference.






Mix together:

1 pound assorted tomatoes, diced
1 Tbsp minced garlic
1 Tbsp minced shallot
1/3 to 1/2 cup loosely packed, chopped basil leaves
3-5 Tbsp olive oil (more or less!)
Salt to taste
---------------------------------------

1-2 baguettes, sliced
Olive Oil


Mix all bruschetta ingredients then allow to sit an hour or so for the flavours to develop.
 
When ready to eat, drizzle olive oil onto sliced baguettes (cut them on a diagonal for wider pieces) then toast under broiler or on grill.  Top with bruschetta mixture.










There are so many options for leftovers.  Use it in place of pizza sauce for a delicious pizza, and another of my favourites ... on a burger with some feta cheese (veggie burger in this case but works with any, of course!).



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