The term bruschetta (pronounced broo-sket-ta, by the way; the "ch" in Italian makes the hard "k" sound) actually applies to the roasted bread. The bread in Italy is so good; it's easy to imagine that people would have found creative ways to use day-old bread. Slices of bread are usually rubbed with a bit of olive oil and garlic, and the bread is delicious on its own. But with a topping made from fresh tomatoes, it's heavenly!
We ordered bruschetta at several restaurants in Rome this summer, and I was pleased to see that my homemade version stacked up quite favorably compared to theirs.
You simply chop tomatoes and stir in a bit of chopped fresh garlic, lots of chopped fresh basil, salt and pepper to taste, and a drizzle of olive oil. Serve with any good bread or heaped on top of toasted bread slices.
Bruschetta topping
1 pound fresh tomatoes, washed and chopped
1 clove fresh garlic, finely chopped
a bunch of fresh basil leaves, chopped
1-2 Tablespoons good olive oil
salt and pepper to taste
Stir garlic into tomatoes. Add salt and pepper to taste. Drizzle in olive oil. Gently fold in chopped basil. Add a little more olive oil, salt, or pepper if needed. Serve with roasted slices of bread. Enjoy!
**Do you love fresh tomatoes as much as I do? What do you make with them?
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13 comments:
That looks so good Richella! I don't think I've ever had bruschetta before, but this makes me want to try it!
I've always wondered how to make this. I'm trying this tonight because a nice gentleman from our church brought us a bunch of tomatoes last night. Yea!
This sounds really good. Especially if it tastes like some you tried in Rome. I love appetizers that are healthy and delicious.
Hi, Richella,
I have had bruschetta on my mind too this year, after our trip to Italy in June. I wrote a post about it and the great Bruschetta Quest. Here's a link if you're interested!
http://justgrandeko.blogspot.com/2012/06/italian-kaleidoscope.html
Must make some soon....
Hi, Richella,
I have had bruschetta on my mind too this year, after our trip to Italy in June. I wrote a post about it and the great Bruschetta Quest. Here's a link if you're interested!
http://justgrandeko.blogspot.com/2012/06/italian-kaleidoscope.html
Must make some soon....
I love bruschetta. Sooooooo good.
I love to make this, too....and I also like to broil it with a little bit of tomato/basil cheese..mmm good!
Looks yummy Richella. Ok...it's lunch time..so now you have made me hungry! Gotta go make something similar! (:>)
Growing up, we used to have fresh tomatoes as our vegetable at dinner; they were topped either with mayonaisse or salt. Now I'm kind of grossed out by the thought of mayo on a fresh tomato but would like a drizzle of olive oil and balsamic vinegar and a pinch of kosher salt. Mmmm... hungry for some now but our neighbor with the tomato garden is on vacation and the farmer's market is closed!
YUM!! I love bruschetta. Yours looks so tasty. :)
I adore bruschetta and haven't had it in a good while. I noticed last night that we finally have some ripe tomatoes, so I'll have to make some this week or weekend. Basil, tomato, and garlic are so good together!
I LOVE fresh bruschetta, and that's exactly how I make it! If I'm feeling creative, sometimes I'll drizzle it with a little balsamic vinegar and some shaved Parmigiano Regiano. Mmmmmm.
Yummm!!! I love bruschetta but have never made it! I've got to try this ;)
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