I show you how to make true Italian bruschetta 3 different ways and that it isn’t always made with tomatoes. Up your bruschetta game with ripe, plum tomatoes, extra virgin olive oil, fresh basil and garlic over a charred Italian bread slice. Or cremini mushrooms, rosemary and marsala or a creamy burrata, olive oil and sea salt. FULL RECIPE BELOW.
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RECIPE: Italian Bruschetta
Real bruschetta is just grilled ( on wood fire ) crusty bread that is almost burnt ( the meaning in Italian for Bruschetta). The tomatoes are always just chopped with fresh basil and olive oil. Nothing else.
1 loaf rustic Italian bread, sliced on the bias ½ “ thick
2 cloves garlic, whole
8 ripe plum tomatoes , peeled and diced
1/2 bunch basil
extra virgin olive oil for drizzling
fleur do sel and pepper to taste
Dice tomatoes and toss in a medium bowl. Add the basil , olive oil and season with salt and pepper. Set aside at room temperature until ready to assemble for 15 minutes – 1hour. If leaving longer the tomatoes could get too soggy.
Grill bread ( ideally on charcoal ) but I did it in broiler for 2-3 minutes over very high heat , on both sides until toasted and charred. Remove and immediately grate whole garlic cloves on bread for a gentle garlic flavour.
Spoon the tomatoes onto grilled bread slices and drizzle with extra virgin olive oil to taste. Serve immediately.
Serves 8
Variation # – 1 Burrata & Olive oil
200 gm Buratta ( 7 oz)
Extra virgin olive oil ,
Sea salt , pepper
Fresh basil
Follow same instruction for the toast as the original recipe above.
Variation # 2 – Mushroom & Marsala
8 Cremini mushrooms thinly sliced
2 Tbsp. olive oil (25 ml)
1 stem whole rosemary
Sea salt and cracked black pepper
¼ cup sweet Marsala (50 ml)
In a medium frying pan heat olive oil over medium high setting. Add the mushrooms and rosemary stem. Do not crowd the pan, you may have to do it in two batches. Toss quickly until golden and slightly soft. Season with salt and pepper and deglaze with Marsala. Remove from heat.
For toast follow same instruction as above in the original recipe.
Top each charred slice with warm mushrooms. Drizzle with extra olive oil.
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