Bruschetta


Bruschetta

If you hadn’t noticed by now, I’m a big fan of Italy. This is partly because of their beautiful art, language and culture, but mostly, its because of their stellar record of coming up with awesome food. I’m also a fan of their belief that no meal not complete without the right liquid companion. While Italy is typically known for their antipasto’s of rich meats and cheeses, another all-star player is bruschetta that is at its best with fresh, ripe, simple ingredients. It’s fresh, fulfilling and goes great with Big Rock Wunderbier. Good food with a good pairing. Yeah, the Italians got it right. Italy, we salute you.

INGREDIENTS

8 large tomatoes, finely diced
3 large shallots, diced
3 tbs garlic, chopped
1 cup basil, sliced in a chiffonade
2 tbs olive oil (or use basil flavoured olive oil, if you have it)
Salt and pepper to taste
1 baguette

INSTRUCTIONS

In a large bowl, combine the tomatoes, shallots, garlic, basil, olive oil, salt and pepper. Toss until evenly combined. Set aside for a minimum of 30 mins for the flavours to combine. This can be made up to 6 hours ahead.

Prior to serving, set your oven (or a toaster oven will work) to broil. Cut the baguette into diagonal 1/2 inch slices. Arrange slices on baking sheet and toast in oven. Watch carefully so they don’t burn. Flip slices once lightly toasted on top (pale brown in colour) to toast the other side.

To assemble, top each crostini toast with 1-2 tbs of bruschetta mixture.

Serve immediately.

Serves 6-8

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