Bruschetta has sadly become synonymous with any type of tomato mixture dumped on top of insipid, usually cold, toasted bread covered in melted rubbery mozzarella. This is just a really bad North American interpretation of a spectacularly simple yet stunningly delicious antipasti. Sorry about all of the adjectives but I take my bruschetta seriously!
When done well or made with love, bruschetta is the perfect marriage of crunch, fresh, salt, acid and richness. Perfectly grilled high quality bread, gorgeous ripe tomatoes, the best salt on the planet: Maldon Sea Salt Flakes, fresh lemon, fruity extra virgin olive oil and Reggiano-Parmigiano.
Bruschetta remains the most popular antipasti at Italian by Night. Month after month, year after year our bruschetta is ordered most often by our guests. I hope you enjoy it as much as they do!
BRUSCHETTA – serves 4
- 4 ripe plum tomatoes, diced 1/4 inch
- 2 cloves of garlic, minced
- ¼ cup fresh basil, chopped
- 1 lemon, juiced and zested only use 1/2 of the juice
- ½ teaspoon Maldon sea salt flakes
- freshly ground pepper
- 2 tablespoons extra virgin olive oil
- Place all of the ingredients in a non-reactive bowl. Mix together very gently so as to not damage the tomatoes. Allow bruschetta to sit on counter for at least 1 hour before serving, to allow all of the flavours to marry.
- Find the best rustic bread available or if you are really on your game make my baguette
- Slice the bread into thick slices, ABOUT 1/2 INCH and place on a grill or under a broiler. Toast both sides.
- Rub each slice with a raw garlic clove then drizzle with a little extra virgin olive oil, ladle on the tomato topping and sprinkle with Reggiano-Parmigiano
THE LOVE: Use a sharp knife to make sure you don’t crush your tomatoes.
Stay safe. Stay home and cook!