Try this Italian Bruschetta recipe, or contribute your own.
- Carbohydrate 0.90259 g
- Cholesterol 0 mg
- Fat 27.0000000172016 g
- Fiber 0 g
- Protein 0.02597 g
- Saturated Fat 3.7281600023752 g
- Serving Size 1 1 recipe (43g)
- Sodium 156.791000000344 mg
- Sugar 0.90259 g
- Trans Fat 0.731160000465819 g
- Calories 243 calories
Step-by-step
- Prepeare your tomatos, and parboil them in boiling water that was just removed from the burner for one minute. Drain, then remove the skins of the tomatoes. Then cut the tomatoes in halves or quarters, and remove the juice and seeds from their centers. Be sure to cut out the stem area too.
- Preheat your oven to 450 degrees F.
- Chop up the tomatoes finely while oven is heating. Put the tomatoes, 1 Tbsp of olive oil, garlic, and vinegar into a bowl, and mix. Add your salt pepper and chopped basil.
- Slice your baguette, on a diagonal, about ½ inch thick slices. Then coat one side of each of the slices with olive oil. Place them on a cooking sheet, make sure oil side is down. Toast them on the top rack of your oven. Once oven is preheated, place the tray on the top rack, and toast for 5-6 minutes, or until golden brown.
- Take the bread and align it on a serving platter, oil side up this time. Place some topping on each slice of bread and serve. Do this right before serving. If it will be a while before serving, you can place the topping in a separate bowl with a spoon for people to serve themselves.
Ripe plum tomatoes carry the entire weight of this dish, supplying both the structural moisture and the primary acidity needed to balance the fat from the olive oil. Because raw tomatoes contain high amounts of water, failing to seed and drain them before mixing ruins the final texture by turning the topping into a soup. Removing the gelatinous seed cavities concentrates the tomato solids, ensuring a clean bite that stays on the bread rather than sliding off onto the plate.
Achieving the Ideal Bread Texture
Bread selection and toast time dictate whether the base can support the weight of the topping without becoming soggy. Slicing the French or Italian baguette on a diagonal at a half-inch thickness creates a wider surface area for toppings while maintaining structural integrity. Toasting the bread on the top oven rack at 450 degrees Fahrenheit for five to six minutes melts the absorbed olive oil into the crumb while creating a rigid exterior. Placing the oil side down initially guarantees direct heat contact for optimal browning.
- Do not assemble the bruschetta ahead of time, as the salt draws out moisture from the tomatoes within minutes and destroys the crunch of the toasted bread.
- Keep the tomato mixture in a separate bowl if serving guests over an extended period, allowing individuals to spoon the topping onto their own bread.
- Parboil the tomatoes for exactly one minute in water removed from the heat source to loosen the skins without starting the cooking process.
- Coating the baguette slices evenly with 1/4 cup of olive oil prevents the high oven heat from burning the dry crumb before it toasts.
