Bruschetta – one of my favorite foods. I’ve had bruschetta in Rome, Milan, Madrid, Paris, Amsterdam, London, New York, LA, Belgium; I can go on. But let me tell you, my favorite place to eat bruschetta, the place where bruschetta tastes the best, will always be at home. Test my theory, freshly made bruschetta, with your favorite tomatoes and olive oil – no one can do it better for you, trust me.
Classic Bruschetta
Servings: 6
Ingredients
- 1 ciabatta loaf
- 1 lb plum tomatoes
- 1/4 cup chopped basil leaves
- 4 cloves garlic
- 1/4 cup olive oil more to drizzle
- 1 tsp coarse ground salt
Instructions
- Preheat oven at 450
- Dice tomatoes
- Grate garlic and add to tomatoes
- Sprinkle basil into tomato mixture and add salt
- Toss to mix and add olive oil
- Toss once more and set aside
- Slice ciabatta loaf into 1/2 to 3/4 inch slices
- Arrange sliced bread on a baking sheet and bake for 5 minutes until bread is lightly brown on both sides
- Arrange toasted bread on a platter and spoon tomato mixture onto bread
- Drizzle with olive oil to finish
- Serve immediately
Notes
I like my bruschetta pure and untouched and paired with a complex wine, but feel free to drizzle with balsamic vinegar or top with shaved parmesan for a more complex flavor. Experiment:
Plum tomatoes really lend themselves to bruschetta. Their think skins and solid flesh makes them easy to work with, but if you really love heirloom or vine tomatoes, make the switch and make it happen!
Plum tomatoes really lend themselves to bruschetta. Their think skins and solid flesh makes them easy to work with, but if you really love heirloom or vine tomatoes, make the switch and make it happen!
