From the word bruscare, meaning to toast, bruschetta (brooh-SKEH-ta) is basically toasted garlic bread. And as with any seemingly simple Italian recipe, the secret is in the quality of the ingredients. To prepare bruschetta that will have a grown Italian man shouting “mamma mia”, use only the best of the best fresh summer tomatoes. Grape or cherry tomatoes are usually a good bet. If what you find isn’t ripe and sweet, pass on fresh tomatoes and grab a can for the very best peeled Italian tomato fillets. You may need to taste a few until you find one worthy of serving. The small Piennolo variety from around Mount Vesuvius is a good option. And as for the bread, look for a rustic or country-style loaf made from a natural starter. Something that around eight by twelve inches is ideal, but not necessary. Good quality extra virgin olive oil, however, is a must. Litro
TOMATO BRUSCHETTA TWO-WAYS ( Makes 6 bruschetta )
SUMMER TOMATO BRUSCHETTA
WINTER TOMATO BRUSCHETTA 1 ½ cup canned tomato fillets, drained of sauce
½ pound fresh tomatoes ¼ cup extra virgin olive oil, plus extra for drizzing 2 teaspoons flaky sea salt, plus extra
¼ cup extra virgin olive oil, plus extra for drizzing 2 teaspoons flaky sea salt, plus extra
6 fresh basil leaves or 1 teaspoon dried oregano
1 teaspoon dried oregano 2 teaspoons salt-packed capers, rinsed
3 slices of rustic bread, halved
3 slices of rustic bread, halved
1 clove garlic
1 clove garlic
Freshly ground black pepper
Freshly ground black pepper
Roughly dice tomatoes and place in a medium bowl. Add olive oil, salt and handtorn basil leaves or dried oregano. Toss to mix and set aside. Toast bread in a toaster until the edges turn dark brown and the center golden. Remove from the toaster and arrange on a serving plate. Slice of the tip of a garlic clove and rub the exposed end across each half slice of bread. Drizzle a little olive oil across each slice, then top with 1/3 cup of tomatoes on top. Finish with a tiny pinch of sea salt and a grinding of pepper.
Follow the recipe above substituting peeled tomato fillets for fresh tomatoes and adding capers to the other bruschetta toppings. Note: Bread can also be arranged on a baking sheet and toasted for TKTK in a TKTK oven or grilled until brown and crisp.
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