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Sunday, February 20, 2011


This little dish is a favorite of mine. It's also one of those ones where it's different every time I make it. Bruschetta is an Italian appetizer that involves toasted bread and a topping, often of tomatoes and garlic. This iteration was a little more traditional, but I've also made toppings with sauteed mushrooms and tomatoes, which is just jim dandy, too.

This version here was basically a raw salsa of tomatoes, onions, garlic, and herbs. It came about because I started to make guacamole and then realized my avocado had passed its prime. It was a sad day until I realized that I could give that salsa mixture new life.

Cut a baguette on a diagonal so that you have slightly larger slices. In my experience, if your slices are too thin, the stuff just keeps falling off. I cut mine about one centimeter thick. Brush with olive oil and then broil in the oven, flipping halfway through, until both sides are gently golden.

Chop up a few seeded Roma tomatoes, purple onion, and garlic. The ratios are up to you depending on your fondness for each ingredient. Don't forget a little kosher or sea salt to bring out the flavors. A little pepper wouldn't be a mistake either. Throw in some dry or fresh oregano and basil. Stir the mixture and spoon onto the tops of the toasted bread. You can serve them like this, but I like to add a little Parmigiano Reggiano to the top. I then put them under the broiler for just a few moments to melt the cheese. You don't want to broil them too long or your tomatoes will turn mushy and the juices will start oozing all over your nice crisp toast.

Serve at room temperature. They can be served right away or can sit tight for an hour or so, if necessary.

Oh, and in case you've been wondering where I've been... well, perhaps you will forgive me if I've been loath to spend more time in front of my computer lately than is absolutely necessary. It's just been gorgeous here lately. I've got to enjoy it while I can before the gates of hell open up! I hope the weather hasn't been too miserable in your neck of the woods.

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