The Wonderful World of Bruschetta

OM NOM NOM

Mmmmmmm bruschetta. I am a huge fan of all bruschettas, not just the tomato salad bruschetta, I don't discriminate. I am down with all races and creeds of bruschetta but the recipe I will be sharing with you today is the tomato, basil bruschetta.



Let's first talk about the meaning of bruschetta. From my very brief research on the internet the term bruschetta originated in Ancient Rome as a way to sample the many different olive oils from the olive growers. Bruschetta comes from the Latin word bruscare which essentially means to toast or burn. I don't know about you but bruschetta sounds so much more decadent than toast, perhaps I'll start calling my toast bruschetta
(it makes me feel fancy like Iggy). The toppings of bruschetta can vary tremendously such as fig and goat cheese, or prosciutto and fontina - the possibilities are endless. My absolute favorite, especially in the summer months, is the tomato, basil bruschetta.

I'm So Fancy

First things first I'm the realist I mean the tomato. I've tried a lot of variations with the type of tomato. I've tried heirloom tomatoes, grape tomatoes, cherry tomatoes, beefsteak tomatoes, tomatoes on the vine, and so on and so forth. My favorite tomato to use for tomato bruschetta is roma or italian tomatoes. I like the roma tomatoes because you can usually find them year round and they have the shape and consistency I'm looking for. Make sure they are firm to the touch and don't have any wrinkles on their skin. For this recipe you'll need at least five roma tomatoes.

Next is the bread. Honestly I've used many different types of bread for this recipe so if you have baguette on hand you can certainly use it. I've even used pre-sliced sourdough in a jam, it still turned out great. My personal favorite bread to use is Ciabatta - I love all the little holes that help soak up all that tomatoey goodness and I also think the shape is ideal for bruschetta, you'll probably only use a half a loaf.

You'll also need fresh basil that luckily I grow in my garden but you can usually find it year round in your local grocery stores. If weather permits it I highly recommend growing your own fresh herbs, it's much more convenient and delicious.

The rest of the ingredients I usually have on hand which are garlic, olive oil, sugar, kosher salt, black pepper and of course BUTTER. Other essentials for me while in the kitchen are Billie Holiday (yes I know I'm an old soul), my purple lilac scented candle, and a glass of wine.

 White Hydrangeas and Mason Jars

First blare your solid oldies, open your bottle of wine and let the games begin. Let's start with the topping.
Begin by cutting all the tomatoes in half lengthwise. Next scoop out all the insides leaving only the flesh and skin. This means the seeds and the middle membrane connecting the top and the bottom (I don't like watery tomatoes especially for bruschetta) After all the tomatoes have been scooped you can start your chopping.

Sneak a bite and just pat yourself on the back

This size of the chop is up to you, I would say a probably a 1/4" chop. I recommend using a serrated knife for this step and also cutting through the flesh first and then the skin (it helps maintain the integrity of the tomato). Throw all those beautiful tomatoes in a bowl and start on the garlic. I usually use about 4 or 5 cloves of garlic for this recipe (I LOVE garlic) because I don't rub the toasted bread with the garlic clove (I'm a little lazy). Mince up that garlic super fine and throw it in with the tomatoes (you can also use a garlic press or a microplane as well). Next pick up all those basil leaves (depending on the size you can use anywhere from 10-20) stack one on top of the other, roll them up into a log and slice then slice some more. I prefer the basil more evenly distributed so I don't do the "julienned" strips. Season the tomato salad with lots of salt and pepper and a little dash of olive oil and also a heaping teaspoon of sugar (I got this little tip from my mama, it helps with the acidity of the tomato). Next it's time for the bread.

Toast aka Bruschetta

This where I get picky. I toast my bread in the skillet. I used to do it all in the oven and then I watched Julie and Julia and realized "holy hell why wouldn't I do it in a saute pan?!" You get that beautiful golden color and crunch along with the chewiness in the skillet that you don't always get in an oven. I mean look at these babies. Anyways before you start slicing the break turn on that pan on medium heat so it gets nice and warm. Next slice the bread, again with that serrated knife. Once the pan has been heating up add about a 1/4 cup of olive oil and one or two tablespoons of butter (you get the high smoke point of the olive oil and a little butter flavor mmmmmm). Once the butter starts to sizzle shake it around making sure it's evenly distributed and put in those slices of bread. Don't push em around (they didn't do anything to you) leave them alone and let them brown. Once then are nice and golden brown flip them over to the other side and continue this gorgeous process.

Bruschetta Assemble! 

Once all the bread is toasted is time to assemble :-)

I get so excited for this step that I sometimes forgo the spoon all together and just grab it with my hands and put it directly on the bread. But if you aren't a heathen such as myself then you can surely use a slotted spoon. Display them on a white serving platter if you have one (it helps those colors really pop) Now it's time to indulge! Sip on that wine and gorg on that bruschetta cause you earned it. YUMMMM! Next I think I'm gonna try to roast the garlic beforehand and put it in there as opposed to raw garlic, I'll update you but I'm sure it won't hurt.







Ingredients: 
5 roma tomatoes
4-5 cloves of garlic
Large bunch of basil (10-20 leaves)
Kosher salt
Freshly ground black pepper
1 heaping teaspoon Granulated sugar
1/4-1/2 cup Olive Oil
2-4 tablespoons of Butter
1 loaf of Ciabatta bread

Utensils:
Chefs Knife (garlic and basil)
Serrated Knife (bread and tomatoes)
Medium-sized bowl
Cutting board
Large skillet
Tongs
Slotted spoon or heathen hands
White Serving Platter (optional)