Bruschetta definitely reminds me of Italy or Ticino, chillin on a beautiful terrasse or in a nice cozy ristorante. I go there a lot and I am sure I order Bruschetta as an appetizer every time. Apparently, the origin of it goes back to people just looking for a way to use old bread before it got to stale. Makes sense and probably also why there are so many different toppings. Hey Carlo, cosa faremo con questo pane che sta diventando vecchio? Well don’t waste it! Here slap some of these Pomodoros on there. And here is some Aglio. Oh and look I got some Basil. And this ham? Might as well! Buona idea Carlo!
Bruschetta (Brewsketta) is a dish including the toasted bread. We are not talking just about the topping when you say Bruschetta. I sell it without the Bread and call it Bruschetta Mix.
It’s a great appetizer. It goes hand in hand with the word ‘Fresh’ and is so perfect in spring and summer at an outdoor party.
There are two things that are critical to making an awesome Bruschetta:
- Beautiful ripe tomatoes! It really doesn’t matter what type. They just have to be ripe and tasty. If you are making it with out-of-season cheap-ass tomatoes, your bruschetta will be just that – a poor man’s cheap somewhat bland tasting mash on bread. Some say they prefer cherry tomatoes, but I would disagree because you can’t properly prepare the tomatoes which brings us to point #2.
- Peel and de-seed the tomatoes first. This is key if you want to make awesome Brewsketta. C’è necessario innanzitutto sbucciare e togliere i semi dei pomodori per fare delle ottime Bruschette!
A great appetizer especially on hot summer days
How to make Fresh Bruschetta
Skin and de-seed the tomatoes
This is the hardest part and as I said before, the most critical.
Boil some water.
Cut small X's on the bottom of the tomatoes.
Add 4-6 tomatoes and let them boil for 10- 20 seconds. No more!
Remove and let cool. You can also put them in ice water to make this go faster. But I usually start chopping other ingredients as they cool.
How do you want your tomatoes? If you want them to be as fresh and raw as possible, then put them quickly in ice water so they do not cook anymore. But if you prefer them softer, than allow them to cool naturally. This is what I prefer for salsa. I want the tomatoes to be softer and juicier and not hard and crunchy. The tomatoes are not really cooked just softened. But don't leave them in the boiling water for more than 20 seconds!
Please see the attached video to show you exactly how to do it.
Preheat oven to 230 degrees Celsius or 450 degrees Fahrenheit.
Cut the baguette into small bite size pieces.
Brush one side with Olive Oil.
Place in oven with the Olive Oil side down and toast for just a few minutes. The oven should be on grill mode and the pan of bread slices in upper section of the oven. Rmove and let cool.
Note: You can do this without the olive oil.
The Bruschetta Mix
Chop the tomatoes into nice small pieces and place in a medium bowl.
Add garlic. Basil, Balsamic, Olive Oil, and some salt and pepper.
Mix well and taste to adjust the salt and pepper to your liking.
Now place the Bruschetta mix carefully on the toasted baguette slices and display nicely. I can see the smiles from your guests already!
Serving Size 8 Bruschetta
- Amount Per Serving
- Calories 248kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 2g10%
- Sodium 700mg30%
- Potassium 400mg12%
- Total Carbohydrate 32g11%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.