Greetings and salutations,
I have the best recipe ever for you today. Okay, let me rephrase that, the best recipe ever involving bread and tomatoes and pretty gosh darn delicious.
Every summer and whenever I’m making a big Italian feast, which is probably once or twice a year, I make Bruschetta, which is simply the best.
We are lousy (in a good way) with tiny, yellowish coral Sungold tomatoes right now. So I’ve been making bruschetta for us for lunch on the weekend and as an evening appetizer. Really, on a warm day, you could serve bruschetta with a big salad for dinner. It’s very satisfying.
I took several tomato photos last weekend while I was pruning the tomato bushes. And by several, I mean probably 50 or 60. I particularly love this shot of a zillion Sungolds in a metal mixing bowl. It looks like a bowl full of summer, don’t you think?
Because I love you all and I’m feeling generous, I’m going to share with you my secret steps to make Simply the Best Bruschetta. It’s important you don’t skip any of these steps because it won’t turn out as well and you’ll begin question my tastebuds, which are superior.
Ingredients you’ll want to gather before you start:
- a loaf of good Italian bread if you can get it, if not, a loaf of satisfactory Italian bread from the grocery will do
- a couple cloves of peeled garlic, left whole
- butter, maybe a 1/4 of a stick
- your tomatoes, of course, duh. You can use any you like, Sungold, or Roma or whatever you have
- Parmesan, maybe 1/2 cup depending on how many slices of bruschetta you’re preparing, I probably use a teaspoon or two of cheese on each slice
- fresh basil, chopped, at least a few tablespoons, maybe a 1/4 cup
- kosher or sea salt
- a glass or two of wine, and by glass I mean a bottle
Tools you’ll need:
- corkscrew, unless you’re going with a screw cap, don’t knock it, I had a respectable Dry Creek Vineyard last week, which had a screw cap
- toaster oven or oven
- paring knife for chopping tomatoes into bite-size pieces and spreading butter on each slice of Italian bread AFTER it’s been toasted
- serving tray or dish
Here’s what you do:
Pour your first glass of wine and start drinking. When you pour your second glass of wine, commence with the rest of these directions:
Toast the slices of bread until just barely crisp. The bread will be going back in the toaster oven after you’ve piled it with tomato and parmesan so don’t toast it all the way.
Remove bread from toaster oven and rub each side of each slice with a peeled garlic clove. Be sure and rub each side with the garlic otherwise it’s not going to be as good.
If you think that’s too much garlic, stop reading and go buy a loaf of white bread and a package of bologna. We might be here when you get back or we might not.
Spread a bit of butter on one side of each slice. Sprinkle with parmesan cheese and top with maybe a tablespoon or more of chopped tomatoes or however many you’d like. But don’t add too much tomato or the bread will collapse and drown in your glass of wine.
Put the bread, which now can be called bruschetta, back in the toaster oven for maybe two to three minutes at 350 or until the cheese has melted and the tomatoes have grown warm and even juicier.
Place bruschetta on serving platter and sprinkle each slice with basil.
Voila, pour more wine and enjoy.