Disclaimer: I prepared this entire post on my telephone with the Blogger app. I used the Afterlight and Over apps for photo editing and text. If it looks great, let's say I'm genius. If it looks sad, let's blame the apps. M'kay? Thank you.
Bruschetta (pronounced broo- SKET-uh) is a quick and simple fresh bite, perfect for a light lunch or an appetizer, for one or a crowd, showcasing the season's very best.
I'm sure you've seen it frequently on menus, but what you might not have known is...
1. The correct pronunciation. It's BruSKETta, not BruSHETta. I know I've said it twice, now. It bears repeating. And again.
How to Pronounce Bruschetta: http://youtu.be/dqp_0B3zq1E
2. Bruschetta is actually the toasted or grilled bread, prepared simply with a drizzle of olive oil, a light pass of a garlic clove, and perhaps some coarse salt. The toppings served in many restaurants might run from the basic, to minor theatrical productions-- four courses on a slab. Traditionally, toppings are kept simple. The salad topping below tries to stay true to the original spirit, while letting the late vegetables of Spring show off a bit.
Market Fresh Bruschetta
Topping
1 pint cherry tomatoes, quartered
2 cloves garlic, minced
1/2 bunch, each, fresh basil and Italian parsley, washed, dried well, and chopped
Zest of whole small lemon
Juice of 1/2 small lemon
2T extra virgin olive oil
1T balsamic vinegar
Salt and freshly ground pepper to taste
Combine all ingredients, above, and allow to sit for 20-30 minutes at room temperature.
Bruschetta
1 Baguette, sliced on the diagonal
1 clove garlic
Drizzles of extra virgin olive oil
Cover a large baking sheet with bread slices. Drizzle extra virgin olive oil, lightly, over all. Toast under broiler until golden, turn and toast opposite side. Remove from oven.
Spear garlic clove horizontally with fork tines. "Paint" each slice with the whole clove while bread is warm, on one side.
Note: No stove? No problem! Simply pan toast in a heavy pan (cast iron yields best results) on the stovetop (but not a pan of a nonstick variety, which would prohibit toasting).
Topping
1 pint cherry tomatoes, quartered
2 cloves garlic, minced
1/2 bunch, each, fresh basil and Italian parsley, washed, dried well, and chopped
Zest of whole small lemon
Juice of 1/2 small lemon
2T extra virgin olive oil
1T balsamic vinegar
Salt and freshly ground pepper to taste
Combine all ingredients, above, and allow to sit for 20-30 minutes at room temperature.
Bruschetta
1 Baguette, sliced on the diagonal
1 clove garlic
Drizzles of extra virgin olive oil
Cover a large baking sheet with bread slices. Drizzle extra virgin olive oil, lightly, over all. Toast under broiler until golden, turn and toast opposite side. Remove from oven.
Spear garlic clove horizontally with fork tines. "Paint" each slice with the whole clove while bread is warm, on one side.
Note: No stove? No problem! Simply pan toast in a heavy pan (cast iron yields best results) on the stovetop (but not a pan of a nonstick variety, which would prohibit toasting).
Traditionally, bruschetta has been grilled, so certainly utilize the barbie if you're cooking al fresco.
Mound salad atop toast. Alternately, serve toasts around a bowl of salad for diners to serve themselves.
Mound salad atop toast. Alternately, serve toasts around a bowl of salad for diners to serve themselves.
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