Bruschetta

Toasty bread topped with bruschetta and feta cheese

Bruschetta, pronounced ‘brus-ketta’ and NOT ‘brushetta’ is a classic Italian appetizer. It is a mixture of tomatoes, onion, basil, garlic, olive oil and salt/pepper topped on sliced Italian/French baguette. Sometimes, cheese and balsamic vinegar is incorporated as well.

I used to order this at Italian restaurants. Problem is, unless the restaurant is authentic….the bruschetta is filled loaded with oil, salt and cheese (=read Olive Garden!)—none of which is true to the recipe. I read up quite a bit on this classic, simple, delicious recipe…apparently there are a gazillion different combination of cheese, veggies and meat that you can top the bread with!
Here, I have stuck with a typical classic Italian bruschetta. I have suggested some variation at the end of this recipe. Let your imagination take rul!


Ingredients:

Thin, long loaf of French or Italian baguette
3 large tomatoes, diced
½ medium onion, diced fine
2 garlic cloves, whole
5 basil leaves- chiffonade
Chiffonade= a fancy term for ‘cut into ribbons’. Stack same-sized leaves; roll them up and cut into fine ribbons.
1 Tbsp olive oil, and them some more to drizzle
Salt and pepper, as needed
1 cup crumbled Cheese- feta, gorgonzola, parmesan...whatever you got.


Preheat the oven to 400F. Slice the bread into ¾” pieces, diagonally (that’s how real chefs do it!) Brush both sides of the bread with olive oil, broil (Place the baking sheet at least 6” from the top of the oven) them in the oven until slightly brown on both sides, for about 2 min. Or simply use a flat pan to toast them.

Now, rub the garlic clove on one side of the bread. This is tradition; so the garlicky-ness (yes, I made that word up) doesn’t overpower. I sometimes mince the garlic and add them to the mixture.

In a bowl, add the diced tomatoes, onion, basil leaves, salt, pepper and 1 tbsp olive oil. Mix well and keep aside. I like to refrigerate mine for at least 30min. (in the summer usually).

Now, top each slice with a spoonful (or two) of the tomato mixture, drizzle with olive oil and serve! Wasn’t that easy and healthy and tasty? Make sure you top the bread just before serving, to avoid sogginess.





Variation:
Try topping with feta, goat or gorgonzola cheese. Try different veggies like artichokes or chick pea or hummus. Please do try a sun-dried tomato topping. Also a pesto spread! D.E.L.I.G.H.T.F.U.L.

Roasted Green Pepper Bruschetta
Yesterday, I tried a 'Roasted Green Pepper Bruschetta'. And boy, was it lip smacking! I roasted whole green peppers in the
oven for about 25min at 400F. It turns charred and black. Then peel the outer skin, and dice them gently. I used the usual ingredients as above- garlic, onion, tomatoes and basil.

Toast the bread/baguette int he oven at 350F for about 3min, until slightly brown. Top it with the bruschetta mix. I had feta cheese at home and thus used it here! ummmmmmm f.e.t.a. cheeeeeeesssssseeeeeeee......
You guys have got to try this out.

Roasted Green Pepper Bruschetta