- TeacherSusie Jul 25, 2003 09:55 AM
Anybody have an extra tasty bruschetta recipe? Thanks!
bruschetta in my mind is not an exact science, but more of a method.
For me it starts withSUPERRIPE tomatoes, tossed with minced garlic and/or minced red onion, basil, S&P and olive oil. Sometimes I'd add capers, or chopped calamata olives. the trick is to let the mixture sit at room temp for an hour or so.
When I lived in boston I used to be able to get this amazing bread called tuscan sourdough (I think from iggy's bakery? Clearflour?) which would make for the most fantastic toasted base.
Experiment, you'll find what you like.
Here's what I do:
1. Get some good peasant bread with lots of holes.
2. Grill the bread and spread some room temperature goat cheese on it.
3. Top with really good tomatoes, EVOO, shredded basil leaves and salt and pepper to taste.
This dish will only be as good as the ingredients that you use.
I do mine a little different. Start with the grilled bread rubbed with garlic.
I sautee a fine dice of red onion, yellow pepper, red cherry peppers (the chiles; most important ingredient), and tomato (no more than 1/3 of total mass) with a little garlic in olive oil. Add in a little chiffonade of freshest basil towards end. When soft, cool to room temp and pile on the bread.
Not traditional, but has a nice little bite (amount depends on how thoroughly you clean the cherry peppers) and definitely tasty. My wife wants me to make it every time we have company, though seasonal ingredients are really key.
Something to file away for when tomatos aren't in season - I got a recipe out of a Spanish wine promo booklet that uses roasted red peppers. Peppers, anchovies, lemon juice, chopped parsley, and a splash of olive oil. Thats what I can remember off the top of my head. After toasting the crostini give them a quick rub with a garlic clove and top w/ pepper mix.
I run slices of thick, dense (not a lot of air holes) bread under the broiler to toast on both sides and then rub on one side with sliced garlic. This is probably more than enough garlic for flavor but I also add minced/pressed garlic to my tomato mixture because I like it.
For the tomato mixture I seed and dice some ripe tomatoes, about 3 or 4 medium sized for 2 people. To this, I add a couple of cloves of pressed garlic, a chiffonade of basil, about 20 leaves, a glug of extra virgin olive oil, a smaller sprinkling of good balsamic vinegar, fresh ground pepper and kosher or sea salt. I like to let it sit out at room temp as long as possible before serving.
This is a weekly dinner once the tomatoes get going.