This is an all-time favourite of ours! Make sure to have lots of napkins handy when munching -- sometimes the topping falls off the bruschetta.
Bruschetta is the Italian word for toasted bread brushed with olive oil -- there are many toppings to choose from! The con pomodori means with tomatoes on top!
Ingredients Bruschetta (serves 4 to 6 as appetizer)
- 1 loaf of calabrese style Italian bread
- 1 tablespoon butter, melted
- 3 tablespoons extra virgin olive oil
Ingredients Pomodori Topping (serves 4 to 6 as appetizer)
- 5 plum tomatoes, seeded and chopped
- 1 large clove garlic, minced
- 1 green onion (scallion), chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh marjoram, chopped
- fresh ground black pepper to taste
- 1/4 cup extra virgin olive oil
Instructions for Bruschetta con Pomodori
The tomato topping tastes best when left in the refrigerator for an hour or more to allow the flavours to mingle, so this should be made prior to preparing the bruschetta. The topping will keep for a day refrigerated but the bruschetta should be prepared fresh prior to serving.
Preparation time: 15 minutes plus 1 hour "mingling"
Place tomatoes in a medium size mixing bowl. Make sure the tomatoes aren't too wet, or you'll end up serving bruschetta soup! Add garlic, onion, basil and marjoram.
Add oil gradually, mixing it into the other ingredients. You'll want to add enough oil to coat the ingredients only -- 1/4 cup should be plenty.
Add salt and pepper to taste and give the mixture a final stir.
Cover bowl and place in refrigerator for about an hour.
Slice the calabrese bread. Since this bread comes in a variety of shapes and sizes, you may have to figure out the best way of slicing your loaf. Try to get slices that are 1/2 inch thick, 2 to 3 inches wide and not longer than 4 inches. You may want to vary this depending on how dainty you believe the eaters to be! Account for 2 to 4 slices per person depending on hunger.
Place bread slices on a baking sheet.
Melt the butter and mix with olive oil.
Using a pastry brush, distribute oil mix onto surface of the bread slices. Coat the upper surface of the bread only.
Toast bread in oven until golden brown. This should take about 3-5 minutes under an oven broiler, but keep an eye out for burnt toast!
Serving can be done in one of two ways: place bruschetta on plate, evenly distribute as much topping as will safely fit on the bread and serve - OR for more fun provide diners with bruschetta and topping served separately on individual plates -- and watch the balancing acts begin!