Bruschetta is the perfect snack-attack dish when you get the munchies. I have been making it since I was about 7 years old & each time I make it, the ingredients vary – there are so many versions you can make.
After coming back from Roma last month, I had finally eaten a proper basic bruschetta. It was absolutely delicious & deceptively simple! There was no fuss with the ingredients – warm bread that had been toasted in butter, topped with freshly chopped tomatoes, torn basil leaves, sea salt, pepper & a good Italian drizzle of extra virgin olive oil that had been made made by the nona’s cooking out the back.
The most important thing about making bruschetta is that you need to find the best & freshest ingredients you can get your mits on. You don’t need to spend a fortune & just because something is expensive doesn’t mean it’s better. You can tell if the ingredients are fresh by their colour & smell.
The secret to making the best bruschetta is frying slices of bread in butter… thats right… butter. A sourdough loaf, sliced & pan fried in a good knob of butter, the bread turns all crispy, buttery, crunchy – call it a day, you know its going to be friggen awesome.
Tomato Bruschetta (MIM style)
What you need
glug of good quality extra virgin olive oil
1 clove of garlic, finely grated
6 ripe roma tomatoes
handful of fresh basil leaves
sea salt & pepper (to taste)
sliced sourdough bread
good knob of butter
Go for it…
Wash & chop the tomatoes, place the chopped tomatoes in a mixing bowl. Add the garlic, basil leaves, sea salt, pepper & a good glug of oil. With a spoon stir everything until combined.
Grab a frying pan, over a medium heat melt a knob of butter. Lightly fry the slices of bread on both sides, making sure they’re nice, golden & most importantly… buttery.
To serve, spoon the tomato mixture generously over the toasted slices of bread, drizzle some more oil on top & munch away…
Bruschetta is something that needs to be served once made, no-one wants mushy tomatoes or soggy bread.