Bruschetta (The Best)
Though it’s a very simple dish to make, bruschetta has managed to pique our curiosity. After a little research, we’ve discovered a fascinating recipe, whose origins go far beyond the simple mixture of tomatoes and oil served on crostini. At last, this is the true, genuine bruschetta.
Ingredients
- 1 tomato, quartered
- 3 cups (420 g) cherry tomatoes, quartered
- 1/4 cup (10 g) basil leaves, torn, plus more for serving
- 1/2 tsp salt
- 4 slices country bread, each ½ inch (1.5 cm) thick
- 6 tbsp (90 ml) olive oil
- 1 garlic clove, halved
Instructions
- In a large bowl, grate the tomato wedges. Compost the skins. Add the cherry tomatoes, basil and salt. Mix well. Let marinate for 20 minutes.
- Preheat the grill, setting the burners to high (see note). Oil the grate.
- Place the slices of bread on a large plate or baking sheet. Using a pastry brush, cover the bread with ¼ cup (60 ml) of the oil on both sides.
- Grill the slices of bread for 5 minutes or until nicely browned, almost lightly charred, turning them over halfway through cooking. Return to the plate.
- Rub the grilled bread with the garlic. Set aside.
- Drain the tomato mixture. Discard the marinating juices. Return the tomato mixture to the bowl and add the remaining oil. Season generously with pepper. Mix well.
- Divide the tomato mixture among the slices of grilled bread. Season with pepper. Sprinkle with more basil leaves. Cut in half if desired. Serve immediately.
Though it’s a very simple dish to make, bruschetta has managed to pique our curiosity. After a little research, we’ve discovered a fascinating recipe, whose origins go far beyond the simple mixture of tomatoes and oil served on crostini. At last, this is the true, genuine bruschetta.