Aug 29, 2012

Bruschetta – Pizza on the Bread

Bruschetta – Pizza on the Bread


Italian bruschetta has a long storied history dating back to at least the 15th century in the Tuscany, Umbria and Lazio regions of Italy. 
What originally began as a way for olive producers to test their oils with lightly toasted bread flashed on an open fire has evolved into a mainstay in almost every North American Italian restaurant. The word bruschetta is Italian for “to roast over coals”. It refers to the toasted bread and not the toppings. Unfortunately, supermarkets’ packaging for prepared tomato toppings are often labeled as bruschetta, taking away from the original meaning of toasted bread. Authentic Italian bruschetta is prepared using a brustolina grill. The brustolina grill is a flat bottom grill with holes in it that fits on top of an open flame, such as a gas burner. The heat comes from the bottom unlike the North American broiler which heats from the top. The brustolina is also widely used in Italy for cooking polenta and vegetables.

Serves 8
Ingredients

4 slices of rustic Wheat Bread/French bread
3 Red & ripe medium sized Tomatoes
3-4 cloves of Garlic
1/4 bunch of Basil
2 tsp vinegar
1 tbsp Extra virgin Olive oil
2 teaspoon Kosher/Sea salt
1 tsp freshly ground black pepper
Red chili flakes (to taste)

Method
  • Cut each bread slice into the desired size for per person portion.
  • Toast the slices with a little bit of butter or olive oil.
  • On a cutting board, dice the tomatoes and mince the garlic.
  • Tear up the basil to release its flavor and add this, along with the tomatoes and garlic, to a bowl.
  • Next, add Vinegar, extra virgin olive oil, kosher salt and black pepper.
  • Lightly toss and let it sit for 20 minutes to release some of the flavors and juices.
  • Add chili flakes if you like it spicy.
  • Toss the bruschetta mixture lightly once more and then spread a large spoon full on each bread toast.
  • Serve hot with a garnish of basil leaves.

Chef’s Tip: You may add a pinch of oregano to the tomato mixture and top the toast with grated cheese to make mini pizzas for kids or for a small snack with evening tea!

Variations: You can also add more herbs like mint or coriander for taste; boiled (or canned) beans, cottage cheese and sautéed capsicum can also be added.

4 Comments:

  1. I love Bruschetta...can have anytime...wake me up and I will eat it.

    Thanks for sharing the recipe and yup the pic is sooo tempting!

    Wish you were in gurgaon :)

    ReplyDelete
    Replies
    1. Thanks Ekta :) I'm glad I cud remind you of the snack you love so much :)Do read the coffee recipe too, to go with bruschetta! And whenever I'm in Gurgaon, I'll get you something from my kitchen for sure!

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