Italian food is adorable in many ways. It is not just the cuisine. The relaxed and warm culture of the Mediterranean captures us all. Have some pasta and a glass of red wine, and you can take a walk on the cozy streets of Italy instantly. Flowers hanging from the balconies, bicycles hanging out the doors, romantic music playing in the background, old buildings that make you forget the sense of time, and of course, the extra virgin olive oil. I always consider Italian food the ignition of a romantic dinner.
Tasty seafood, pasta, risotto, pizza, salami, and sausages are all exceptional examples of Italian cuisine. However, I picked one of my favorite appetizers today; the palatable bruschetta! It is a great example of how some garlic, tomatoes, olive oil, and basil can turn any food into a masterpiece. The origin of this recipe goes back to Ancient Rome (15th Century). Olive producers used to serve oiled bread slices as samples of their olive oil to their customers1. Later on, people also started to use the leftover stale bread at home to prepare bruschetta.
Fettunta (oiled slice) is another name for bruschetta. As the name suggests, we brush oil on the grilled bread slices and place diced tomatoes and chopped basil leaves that are flavored with garlic-infused olive oil. Originally, the bruschetta is made with Tuscan bread. But if you ask me, it goes great with any type of Artisan bread and especially with French baguette.
Pick the right tomatoes
I am nuts about tomatoes. It is my favorite food in the world. There are so many different versions, and I love them all so much. However, you need to select the right tomatoes when making bruschetta. Some people prefer cherry tomatoes. They are tasty, and you do not have to peel them. But if you want to do it the right way, get some Roma tomatoes. Your bruschetta will be considerably tastier, and it will look more appetizing. You know how we have to prepare food that is appealing to the eye of our guests. The Roma tomatoes contain less water. And they are firmer that makes them the best candidate for making bruschetta. Note that the Roma tomatoes are also called Italian plum tomatoes.
Use fresh basil leaves
Please do not ruin this quick and magnificent appetizer by adding dried basil to it. Make sure you use fresh basil leaves. It improves the flavor immensely.
Use extra virgin olive oil
Extra virgin olive oil is much healthier than regular olive oil. It is a celebration for your taste buds. This recipe requires extra virgin olive oil. Keep in mind that it is also good for your heart as olive oil contains many antioxidants.
Easy Bruschetta Recipe
You will need to dice the tomatoes as small as you can. Make sure you slice the fresh basil leaves lengthwise. And, when slicing the bread, try to cut oblong, half-an-inch (about 1.5 cm) thick slices.
How to Make Quick Bruschetta | Vegan AppetizerCourse: Appetizers, Italian Cuisine, Recipes, Salads, Vegetables
Sliced bread loaves (French bread or your favorite Artisan bread)
1/2 cup of extra virgin olive oil
1/2 bunch fresh basil, sliced (basil ribbons)
1 garlic clove, sliced
1 teaspoon balsamic vinegar
1/2 teaspoon ground black pepper
Salt to taste
Parmesan cheese to taste, grated (skip if you are preparing vegan food)
- Dice the tomatoes as this as you can.
- Chop the basil leaves into ribbons.
- Mix the chopped basil and tomatoes in a small bowl.
- Add salt and ground black pepper.
- Slice the garlic cloves thinly.
- Add half a cup of olive oil into a small size saucepan.
- Add balsamic vinegar.
- Turn on the heat and add the garlic slices.
- Remove from heat when the garlic cloves become golden, and set aside.
- Preheat the oven to the highest setting.
- Place baking paper on the oven tray.
- Place the sliced bread on the tray and brush with extra virgin olive oil.
- Place the tray in the oven and cook until the bread slices become golden.
- Pour the garlic-infused olive oil into the tomatoes mixture and stir a few times with a spoon.
- Remove the grilled bread slices from the oven.
- Place tomato mixture on each slice and serve warm.
- Do not forget to grate Parmesan cheese on top! (skip if you are preparing vegan food)
- If you want to decrease the calorie content, you can also use eggplant slices instead of bread when making bruschetta.
- Bruschetta is served warm. Do not let the bread get cold. Prepare the topping in advance and place on the smoking hot bread slices.
Should tomatoes be peeled for bruschetta?
The skin and the seeds of tomatoes contain lectin (glycoalkaloid). I know how we all get lazy and avoid peeling the tomatoes. However, peeling the tomatoes are not just healthy, it also makes them tastier. So, it is best if you peel the tomatoes when making bruschetta.