3 Versions of Bruschetta

Bruchetta with side salad

Bruschetta is an idea, like Tapas, or Sushi. But as many of these food ideas go, 'bruschetta' the idea can be represented by 'bruschetta' the most common application of the term. Just like when you say 'sushi,' most everyone thinks of those inaccurate-yet-delightful seaweed-wrapped rice-fish-maybe-some-scallions-or-avocado baubles you get at the sushi bar, and when someone says 'tapas' you... well... tapas...

Bruschetta means an appetizer that's on bread, usually toasted. Its simplest form is slices of Italian or French bread drizzled with olive oil, maybe with some minced garlic, then grilled or broiled. Its best form, though, and the one that most people I've informally surveyed think of as 'bruschetta' is a delicious tomato-basil concoction that, frankly, is much more delicious than it has any right to be. I'll give youse guys three versions, with varying degrees of complication, the last one fanciest and possibly most delicious. But probably I just think that because it takes me the most time to make.

For all of these recipes, the method is the same: Mix ingredients, let sit for at least an hour, at most overnight. Preheat broiler to 450-500 degrees (you'll be monitoring closely, so temp isn't that important). Take a loaf of Italian or French bread and slice it crosswise, to about an inch thickness. Put the slices of bread into the oven/under the broiler unadulterated, then toast until very lightly golden; flip each slice, top them with a spoonful or two of the bruschetta mix, and pop back in the oven for... oh, 4-8 minutes.

First (pictured):

• 5-8 Roma tomatoes, diced*
• 2-4 cloves garlic, minced
• 1 large bunch basil**, shredded
• 1 Tbsp balsamic vinegar
• 1/8 to 1/4 cup extra virgin or virgin olive oil
• Sea salt and black pepper

Mix ingredients, let sit an hour or more in the fridge, then follow instructions above

Second:

• 5-8 Roma tomatoes, diced
• 2-4 cloves garlic, minced
• 1 large bunch basil, shredded
• 1/2 bunch parsley, chopped
• 1/2 large onion, minced, and probably sauteed until almost translucent
• 1 Tbsp balsamic vinegar
• 1/8 to 1/4 cup extra virgin or virgin olive oil
• 1 tsp sugar
• Sea salt and black pepper

Mix ingredients, let sit an hour or more in the fridge, then follow instructions above

Third:

• 2 Tbsp tomato paste
• 5-8 Roma tomatoes, diced
• 2-4 cloves garlic, minced; or 1 head garlic, roasted***
• 1 large bunch basil, shredded
• 1/2 bunch parsley, chopped
• 1 large shallot, minced and sauteed until almost translucent
• 1/2 Tbsp dijon mustard
• 2 tsp balsamic vinegar
• 1/8 to 1/4 cup extra virgin or virgin olive oil
• 1 tsp sugar
• Sea salt and black pepper

This one is only slightly different. The shallot should be sauteed, then allowed to cool. First mix together tomato paste, dijon, balsamic, olive oil, salt, pepper, and sugar. Then stir in the rest of the ingredients, let sit in the fridge for at least an hour, then follow instructions above.

*With tomatoes, you can do one of two things to prep them. You can 1. wash them and be done. Or you can 2. boil some water, dip each tomato in the boiling water for, like, a minute, and then peel the skin off of them. If you're making a sauce, like marinara, taking the skins off is recommended, so that the final texture is smooth, y'know, saucy. With this kind of thing, it's either/or. Skins = rustic and easy, no skins = fustic and smooth. Player's choice.

**This is pretty convenient nowadays, because of all the companies producing those horribly over-priced 'living herbs' packages, with the basil or mint or cilantro sticking out of a wad of growth medium. Basically, one of those things is a bunch, although you can easily stretch it to two bunches.

***To roast a head of garlic: Preheat oven to 400 degrees. Break off loose garlic-skin, then slice off the top third of the garlic head. Drizzle a little olive oil in a small pan, place the garlic head cut-side-down in the oil, then cover with foil and roast in preheated oven for thirty or forty minutes, until a knife easily pierces any clove. Then wait for the head to cool down and squeeze out all that delicious roasted goodness.

[Written by Matt, posted by May.. TEAMWORK!]