I am not sure if I’ve mentioned this before, but I love tomatoes. I love them in all forms, cooked, raw, doesn’t matter. And one of my favorite ways to eat tomatoes is in bruschetta.
Bruschetta is incredibly simple to make, and absolutely delicious. And, because it’s all about fresh ingredients, it’s a perfect summer recipe.
To start, find nice, ripe tomatoes. I prefer the Roma or plum tomatoes for bruschetta because they aren’t as juicy. Their texture holds up well. However, really any tomato will do. And if you have them fresh from the garden, well, they are always the best! For this recipe I use 5 tomatoes. And, you may remember a while ago me going on and on about ceramic knives for cutting tomatoes, but I really do taste a difference. So if you have a ceramic knife, now is the time to use it. Remove the seeds and dice the tomatoes and add them to a bowl.
Add to the tomatoes 3 garlic cloves, minced. In traditional bruschetta, the garlic would be rubbed on the toasted bread, but I find this works well and is easier. You want the mince to be pretty small to avoid people getting a huge piece of garlic. Also, I should warn you, I love garlic, so you may find 3 cloves is a bit much for you, or you may want more. Feel free to adjust.
To the tomatoes and garlic, add 3 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. I also add 1 tablespoon balsamic vinegar. I think purists would probably just stick with the olive oil and not include the vinegar, but I think it adds a great flavor to the bruschetta.
Finally, add 6 basil leaves. I chiffonade them. Sounds impressive, right? Well, it just means you roll the leaves up and cut them into strips. Now give the bruschetta a stir and you’re done.
I prefer bruschetta at room temperature. Also, as it sits, the tomatoes release their juices, adding to the delicious liquid. Serve the bruschetta with toasted sliced Italian bread. Just grill the bread, or toast it on a cookie sheet in the oven. The crispy bread does a great job of soaking up the delicious juice.
Bruschetta makes a great appetizer, but it’s also a good side. And it works well at barbeques or picnics. I might whip up a batch for Memorial Day! Happy Memorial Day weekend everyone!