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Bruschetta recipe:

Flawless Bruschetta for my sweetest; at its most basic, bruschetta has satiated and delighted man since he first baked bread in the ashes of a fire and learned how to squeeze an olive.

I passionately believe that getting a piece of hot, crisp, fragrant bruschetta to the point of perfection is one of the most worthwhile things a person can achieve and I can't wait for my sweetest to walk through my door, tired and hungry and breathe in these fragrant, fresh baked toasts imbued with the merest hint of young white garlic.

What not only appeals but actually evokes greed, is the scrunch of hot toast topped with lustrous, earthy olive oil. But what intrigues is the timeless simplicity of something made from just bread, garlic and oil. How could something so basic be so good?

Preparation:

The Bread:

fresh bruschetta recipe

·         You will need a loaf of fresh bread.  French works very well as does sourdough or pugliese.  Something that creates nice nooks and crannies where the olive oil can nestle and pool.  Also a bread that once almost toasted, won't fall apart when you attempt to rub it generously with the fresh garlic.

 ·         2/3 cup Olive oil.  Extra Virgin works well, but any oil will do in a pinch

·         4-5 Fresh young white garlic cloves

·         pinch of fresh Italian parsley for garnish

·         1/2 teaspoon fresh grated salt

The Spread:

·         1 1/2 cup Fresh topped tomatoes.  The best tomatoes I find are sweet juicy compari tomatoes.  They are so juicy and sweet and bursting with flavor that I can not recommend them more.  Heirloom work well too.  But vine-ripened, roma, even beefsteak tomatoes will also work just fine.

·         2 cloves of fresh young white garlic

·         7-8 leaves fresh basil leaves

·         handful of fresh Italian parsley leaves

·         2 tablespoons balsamic vinegar (you can use more or less to taste)

·         2 tablespoons fresh olive oil

·         1/2 teaspoon fresh ground sea salt

·         a dash of fresh pepper flakes

·         Fresh grated parmesan cheese to top.

 

Method for Bread:

Slice the fresh bread as thick as you like for toast.  Set aside.  In a bowl, mix 2/3 cup olive oil, salt and pinch of fresh parsley.  Using a pastry brush, brush the toasts gently on both sides and place on a heavy baking sheet.  Be sure to mix the oil well so the salt does not pool at the bottom but rather gets dispersed nicely.

Bake the bread at 350 degrees for 10 minutes.  Then flip each piece so it browns a bit on both sides. When it is golden brown on the edges, it is done.  Take out and rub the fresh young garlic over every peice.

Let toast cool and store in an air tight container to keep it crispy and fresh.

Method for Tomato Spread:

Chop your tomatoes (8-9 compari, 3-4 roma or 2 heirloom) into small chunks about the size of peas.  Place in a bowl.  Put a dash of fresh red chili flakes in tomato mixture.

Chop basil and fresh italian parsley and place in bowl with tomatoes.  Gring 1/2 teaspoon of salt into the tomatoes.

In your food processor, place 2-3 young garlic cloves and a tablespoon of balsamic vinegar and a tablespoon of olive oil.  Blend till garlic is fine and completely broken down.  Pour mixture into bowl with tomatoes.  Mix all ingredients together.  Add more olive oil or balsamic vinegar to taste.  Mix with a spoon and let sit for one hour.  This will allow all the fresh ingredients to marry in a beautiful orgy of flavor.

The marriage:

Serve fresh Bruschetta with the fresh tomato spread by spooning the spread onto the fresh toast and top delicately with fresh grated parmesan cheese if you like.  Enjoy with a glass of wine. 

It would be a shame to miss out on the simple charm of homemade bruschetta!

 

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