Tomatoes and basil bruschetta

The word “bruschetta” is from the Italian bruscare, which means “to roast over coals.” We Americans tend to call this mixture of tomatoes and fresh basil bruschetta, but we’re wrong when we do and I think something is gained in our botched translation. When I order bruschetta in a restaurant I get thick, toasted baguette slices topped with this tomato mixture, but according to The Food Lover’s Companion, the word properly refers to the bread: “…this traditional garlic bread is made by rubbing slices of toasted bread with garlic cloves, then drizzling the bread with extra-virgin olive oil. The bread is salted and peppered, then heated and served warm.”

Most of us are not in Rome, so I’ll do as most Americans do and call the mixture bruschetta. I love it as a topping on many things, even as a salad ingredient. I wrote down the recipe years ago when Nick Stellino made it on his old PBS show, Cucina Amore. The episode is on his website, but the recipe is not; I know it’s right because it’s too simple for me to have messed it up and too delicious to be wrong. It’s better than store-bought for less money and without the HFCS (!) in some versions sold at supermarket deli counters.

I made this to go on something bigger than baguette slices so I diced the tomatoes about 1/4″ and some were larger. I try for about 1/8″ for bread. And while some Americans pronounce this broo-SHETTA, it is correctly pronounced broo-SKAY-ta. If you can roll the R, so much the better.

Tomatoes and Basil Bruschetta

Adapted from Nick Stellino’s Cucina Amore

2 cloves garlic, minced
2 1/4 tsp balsamic vinegar
2 TB chopped fresh basil
1/2 tsp coarse salt
1/4 tsp fresh-ground pepper
3 TB extra-virgin olive oil
6 plum (Roma) tomatoes, diced

8 slices Italian bread, cut about 1″ thick
2 cloves garlic, peeled and left whole
2 TB fresh-grated Parmesan-Reggiano cheese

With a fork or whisk, whisk together the minced garlic, vinegar, basil, salt and pepper. Drizzle in the olive oil.

Stir in the tomatoes and let stand about 20 minutes before using.

Can be used in various ways on its own at this point, or you can proceed with the garlic bread. [The Italian bread is much larger than a baguette and the recipe is enough for about 8 slices ~ ella]

Toast the bread in a toaster or by running it under the broiler.

Rub each slice on one side only with the peeled, whole garlic. Arrange on a baking sheet and top each with some of the tomato mixture. Sprinkle on the grated cheese and broil briefly until the cheese just melts. Serve immediately.

Any leftover tomato mixture should be tightly covered and refrigerated.

Copyright (C) 2009 From Scratch All Rights Reserved       Print This Post

Tagged as: condiments, easy, healthy recipes, quick, side dishes