Archive for the ‘bruschetta’ Category


photo credit: Taunton Press

I am going to a picnic this afternoon for the staff where I work. It is billed as the “first annual picnic”. I have worked there for 10 years and don’t remember a picnic before this one. I hope it continues. It’s always nice to be with one’s workmates in a more casual atmosphere. We work with the public and are always “on call” when someone needs assistance. This will be a chance to finish a conversation with a coworker without having to run off the help someone – not that we mind that. The public is our raison d’etre, so to speak.

We have been having extremely hot weather as has much of the country for the past few weeks. Yesterday and today are much more temperate, thank goodness, but I had to prepare food to share at the picnic that could withstand heat. I decided to fix bruschetta.

We have been blessed with generous neighbors and a bounteous farmers’ market, both of which have provided more than ample supply of tomatoes. My basil is still plentiful, and with garlic and olive oil on hand, all I needed from the store was a baguette.

I could have used my no-knead bread, but it tends to have those large holes in each slice and the tomato mixture would fall right through. The baguette’s texture is better for that reason, although the taste of grocery store baguettes leaves something to be desired. No matter; the heady garlic in the pomodoro sauce will give more than enough taste. I started by dropping a few cloves of garlic in the food processor to chop it up. Then I cored and quartered as many tomatoes as I thought I would need.  I used a variety of tomatoes, some large, some small (almost cherry tomato size) and some plum tomatoes. I probably used 10 to 12 altogether. I let the tomatoes drain for a while in a colander to remove some of the juice, but not all. Then I processed them in two batches by pulsing the machine a few times until they reached the consistency I wanted, still chunky but small enough to spoon out onto the slices of bread easily. I combined the two batches and added a few tablespoons of olive oil, a teaspoon and a half of kosher salt and several good grinds of black pepper. I tasted it and then added a little more salt and 2 teaspoons of balsamic vinegar. 

I sliced the bread about 3/4 inch thick and at a slight angle to give it a bit more surface area. I broiled the slices for a few minutes until they started to turn golden brown. I turned them and broiled the other side. Then I rubbed both sides with the cut side of a garlic clove and brushed one side with olive oil, lightly. I will place them on a platter in a circle with the bowl of tomatoes in the center. Delicioso! I hope everyone likes it. I didn’t use as much garlic as I would have for my family. (Our motto is “There is no such thing as too much garlic.”) I doubt if everyone at work feels the same.I hope you have the opportunity in the waning days of summer to attend more picnics with family and friends. Too soon we will be wishing for a little warmth on the chilly evenings of autumn.Until then, happy dining!


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Lots of versions of bruschetta are available with all sorts of extras, olives, vinegar, capers, everything from soup to nuts. I prefer the plain, “just the basics, please” toppings on grilled or baked slices of good bread — tomatoes, basil, salt, pepper and a touch of good olive oil.

I take several tomatoes; Roma or plum tomatoes are ideal, but any kind will do in a pinch.  No need to peel them. I chop them up and drain some, but not all, of the juice from them. Then I get a handful of fresh basil. Never, never, never even think about using dried basil for this. No. Get fresh basil, rough chop it or stack some leaves, roll them like tobacco leaves and slice as for chiffonade. Add the basil to the tomatoes. Now mince as much garlic as you can tolerate and mix it in with the tomatoes and basil. I use 1-2 cloves for every 3 tomatoes. Sprinkle with salt and freshly ground black pepper. Drizzle with some extra virgin olive oil and set aside while you prepare the bread.

I use a baguette, or a loaf of Italian or French bread, if I don’t have some of my own homemade bread handy. Slice the bread as thick as you would like it, grill it on both sides (you can get away with broiling it or even baking it for 10-15 minutes in a medium oven), then rub it with the cut side of a garlic clove. It is now ready to serve with the pomodoro topping.

This is one of those recipes that you can adapt to suit your taste. Use as many tomatoes as you think will be needed, usually 1 per person for a hearty serving, 1 tomato for 2 people if you are serving lots of other food. Then you judge the amount of basil and garlic to taste. You can tell by looking when you have enough basil. The tomatoes are the main ingredient. The basil is essential but should not detract from the tomatoes. The garlic adds the “oomph” and salt and pepper and olive oil make it all come together to complement the bread. I could make a meal of it. Give me some cheese, and maybe a slice or two of salami or proscuitto, some wine and bye-bye.

Try it. By the way, it is pronounced “brusk-etta” not “brooshetta.”

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