Friday, August 14, 2009

Bruschetta, anyone?

As requested I am posting my bruschetta recipe -- although it's not much of a recipe -- making bruschetta is easy as pie! Well....pie is actually a bit more complicated if you ask me, but back to bruschetta.

You say "to-may-to", I say "to-mah-to", you say "brus-k-etta", I say "bru-sh-etta" ....a musical interlude if you will, but also a valid point! Whichever way you pronounce it, it's pretty darn tasty!

My bruschetta recipe is fresh, rustic and quite garlicky.

You will need:
  • One very large, ripe tomato or a few smaller ones ... this makes enough for two people to share as a snack, but you can multiply the amounts for larger groups.
  • Two large cloves of garlic (I used the Mennonite garlic I picked up at the farmer's market)
  • Liberal amounts of olive oil, preferably extra virgin
  • Salt & pepper
  • Basil! I used purple basil and cinnamon basil for this recipe, just to spice it up a bit, however cinnamon basil is recommended for fruit dishes (wait! a tomato is a fruit!) Yes!
  • One lemon wedge

Dice the tomato into small squares. Season them with salt and pepper, then drizzle some olive oil over top. Mince garlic and throw it in! Chop up the basil and get it in there -- and drizzle more olive oil over the whole mixture. Squeeze a few drops of lemon juice inside and stir it up! (it might be a-propos to listen to a little Bob Marley while doing this....)

Cover the bowl and marinate in the fridge for a little while. Take it out of the fridge and allow the bruschetta to come to room temperature, it's much tastier this way! Spread on toasted bread or scoop up with tortilla chips, whatever you like. If you choose the bread option, you could brush the toast with olive oil and rub it with a garlic clove for even more taste. For even more taste, drizzle each bite with another little drop of olive oil. spice it up you could always put cheese on top and bake it in the oven -- my choice would be Fontina or Grana Padano.

There are many recipes for bruschetta out there, some use balsamic vinegar, some use less garlic, some blanch the tomatoes first and then peel them....have fun and make it however you like, or try my recipe!


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