Culinary Chronicles: Bruschetta
During a trip to Rome, Italy, I stumbled upon a charming trattoria tucked away from the tourist crowds, where I had the pleasure of indulging in some f-ing good bruschetta. The humble crusty bread kissed with garlic, and the sweet, juicy tomatoes brought me to my knees. Sure, I’ve had bread topped with a mixture of tomatoes and basil before, but I had never had BRUSCHETTA. I was hooked…it was all I could think about day and night. When I got home, I set out on a mission to recreate the magic of authentic bruschetta in my own kitchen, capturing the essence of Italy with every bite. This recipe pays homage to the time I spent savoring every bite in that tiny trattoria.
Ingredients
2 pounds of fresh tomatoes (heirloom, roma, or cherry), small to medium-diced
¾ cup of fresh basil
3 garlic cloves, minced, plus 1 whole
3–4 tablespoons extra-virgin olive oil
1 teaspoon of kosher salt
Freshly ground black pepper, to taste
4 slices of a rustic Italian-style loaf
Balsamic vinegar, for garnish
Parmesan cheese, shaved into curls, for garnish
In a medium bowl, combine the tomatoes, minced garlic, and olive oil. Tear the basil leaves into small pieces and add. Season with salt and pepper and stir gently to incorporate. Taste, and adjust seasoning as needed. Set aside, and allow tomato mixture to marinate at room temperature for at least 15 minutes.
While the tomato mixture is marinating, prepare the bread. Set slices on a baking sheet and drizzle with olive oil on both sides. Either over a heated grill or oven set to 400°F, toast the bread until it’s crisp and golden brown on the outside, but still slightly pliable, flipping halfway through. Remove and let cool slightly, then rub the remaining garlic clove over the surface of the toasted bread. Season with salt.
Top bread slices with tomato and basil mixture. If preferred, drizzle with balsamic vinegar and a few shavings of Parmesan cheese.
Notes: Using high quality ingredients is an essential aspect of this recipe, as it greatly impacts the flavor and overall quality of the final product. Make sure to pick the freshest and ripest organic tomatoes. Go to the bakery and grab a freshly baked italian loaf, like a ciabatta. And for the olive oil, pick one that is designed as a finishing oil. My favorite olive oil for salad dressing and finishing dishes is BioOrto Organic Italian "Peranzana" Extra Virgin Olive Oil. Available on Amazon.