Bruschetta
I probably should rename the blog to Everyday Italian Food, while I introduce the recipe of the week - Bruschetta. When it comes to Italian food, Gino D’Acampo would say it is “Minimal effort, maximum satisfaction”.
There are six ingredients in a classic bruschetta, and each has its role in the dish. You will always start with
Crusty bread - for the base
Garlic - to enhance the flavour of the bread
Tomato - to give some acidity and sweetness
Basil - to give some sweetness and freshness
Olive Oil - to bind the flavour
Salt - to enhance the flavour
And from here, the combination will be endless. If you are feeling fancy or want to impress someone, some 25-year aged balsamic vinegar from modena will add another dimension.
RECIPE: Bruschetta FOR 4-6 SERVINGS
INGREDIENTS
Cherry tomatoes, 1 pint, slice into halves
Baguette or other crusty bread, thick slices
Garlic, 1 medium size, peeled
Basil, small bunch, chiffonade
Olive Oil
Salt
STEPS
Cut bread into desirable slices - ideally 1/2 - 1 inch slices, rub bread with garlic.
Preheat broiler. Toss halved cherry tomatoes with olive oil in a broiler-safe pan, cook under broiler for about 5-8 minutes, or until it comes bubbly. Let it cool slightly, then add basil and salt. Toss to combine.
Toast bread under broiler, about 2 minutes per side. Watch carefully as broiler is already quite hot. Bread should be slightly charred on the edge, but not burnt. :)
Align toasted bread on your serving plate, scoop a spoonful of tomato on top. Season with more salt and drizzle some more olive oil. And enjoy!