Monday, August 13, 2012

Restaurant-quality bruschetta


We don't have a big garden, but we DO have tomatoes and herbs, which is enough to make my garden-vegetable-loving heart very happy.  One of my favorite things to make is bruschetta topping, and it's so simple.  It makes a wonderful appetizer or a great lunch for a busy mom.

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.

To make it, 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.  Here's the recipe:

Bruschetta topping

1 pound fresh tomatoes, washed and chopped
1 clove fresh garlic, finely chopped
fresh basil leaves, chopped (I use a LOT!)
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 and basil as much as I do?  What do you make with them?

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Tasty Tuesday at Balancing Beauty and Bedlam


13 comments:

  1. That looks so good Richella! I don't think I've ever had bruschetta before, but this makes me want to try it!

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  2. 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!

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  3. This sounds really good. Especially if it tastes like some you tried in Rome. I love appetizers that are healthy and delicious.

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  4. 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....

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  5. 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....

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  6. I love to make this, too....and I also like to broil it with a little bit of tomato/basil cheese..mmm good!

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  7. Looks yummy Richella. Ok...it's lunch time..so now you have made me hungry! Gotta go make something similar! (:>)

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  8. 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!

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  9. YUM!! I love bruschetta. Yours looks so tasty. :)

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  10. 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!

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  11. 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.

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  12. Yummm!!! I love bruschetta but have never made it! I've got to try this ;)

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