The key to good bruschetta is good tomatoes. We don’t measure these ingredients but have given you some ball-park amounts to get you started; we just combine until we have a nice color combination. Don’t be fooled by the consistency; the longer it sits, the juicier it becomes. Also, the more acidic your tomatoes, the more basil you may think about adding.
amount |
ingredient |
notes |
1.5 lbs |
tomatoes, diced |
Use a variety of colors, types. We mix heirlooms and hybrids Seed them well. Some people peel them before seeding
|
1/3 cup |
olive oil |
Use extra virgin, good quality |
1 (at least) |
garlic, finely chopped |
If clove has a green center, remove it; it’s bitter
|
1/3 cup |
fresh basil leaves, see right |
Roll the leaves like a very tight cigarette (yikes!), sliver, finely then coarsely chop |
to taste |
salt and finely ground pepper |
|
variations: finely chopped red onion or capers instead of garlic; well rinsed and drained bay shrimp |
||
For classic bruschetta, slice ciabatta bread in generous slices, brush with olive oil, rub with garlic clove, and grill until you’ve got good grill marks. Let your guests spoon the sauce onto the grilled bread. They won’t stop eating until the bruschetta is gone.
Serve with almost any red wine, especially Jodar Sangiovese and Barbera.