Bruchetta

Whether you are buying your produce from the store, or looking for a way to use the abundant produce you have from your garden, Bruchetta is a fabulous summer time treat! This “recipe” will be nontraditional in the sense that it will not have measurements. You can make enough to serve at a party, or you can use one tomato and have yourself a quick lunch. I will be the first to admit, I am not a fan of tomatoes and rarely eat them fresh (salsa being the obvious exception), but bruchetta is high on my summer time snack list!

Classic Bruchetta

Use as much or as little of the ingredients as you choose, cooking this way will greatly depend on Your taste!

• Tomatoes – I like Roma tomatoes if I am buying from the store, but you can use whatever tomatoes you have. If you would like to have some added color, choose some yellow or purple tomatoes to mix in with the red.
• Extra Virgin Olive Oil – I could write a blog solely on olive oil, and perhaps I will in the future, but for now, Extra Virgin means it is an Unrefined oil and the highest quality. I prefer olive oil from California over Italian or Spanish oils, simply for the understanding that the corruption of the Olive oil industry from the Mediterranean is still too high that you never know if it is pure olive oil or if it is vegetable oil with added coloring. This is a common thing among big brand names of olive oil, and something the olive farmers in both Italy and Spain, as well as their governments are working hard to fix.
• Fresh Basil – If you are only using one tomato, 3-4 bigger leaves of basil should be enough, again Taste it and decide. To get the pretty ribbons of basil (Chiffonade), stack leaves starting with the biggest, and gently roll from one side to the other. With a Chef’s knife, cut on the bias in thin strips. DO NOT CHOP, using a combination of slicing/rocking motion making sure to use a large portion of the blade to slice through to avoid bruising (causing damage to the leaves which makes them oxidize and turn black) the herb.
• Fresh Garlic – As I’ve said before, you choose how much garlic you like!
• Salt & Pepper (S&P) – Kosher salt is “less salty” than table salt, but the big flakes have a great flavor that is clean. Freshly cracked black pepper is best for finishing a dish, but use what you have.

Directions

Mice garlic with a Chef’s knife, sprinkling a pinch of salt will help get a finer mince. Chiffonade the basil and add garlic and basil to a bowl. For larger tomatoes, core and dice using either a very sharp Chef’s Knife, or a serrated one. If you are using a grape or cherry tomatoes slice in half. Season the tomatoes with S&P*, you can be generous with the salt as it will help break down the tomatoes. Add anywhere from 1 Tbsp to 1/4 C of olive oil. Mix everything together and let sit for at least 30 minutes before serving.

*When cooking without measurements, it is important to remember you can always add, but you cannot subtract. Taste your ingredients and adjust as you go.

Bruchetta is traditionally served on fresh baguette so the bread can soak in the juice of the tomato and olive oil. I have served this on grilled bread as well as with, or without balsamic vinegar. And it is also an amazing pairing with fresh mozzarella or as a dressing for a Mediterranean inspired salad.