Tomato and Basil Bruschetta

No other recipe better represents Italy than easy homemade Bruschetta with tomato and basil. The ingredients are straightforward: bread, garlic, tomato, basil, and extra virgin olive oil. In one bite, you can feel an explosion of Italian flavor.

Bruschetta is a traditional Italian dish from central Italy with endless regional variations, but the key is simplicity: top quality with a few ingredients. Alex and Stef, from Stefanias Kitchenette, will describe the classic version with a special twist to make it unique and delicious.

The Essential Ingredients:

Bruschetta is made with very simple and genuine ingredients: the fresher they are, the better the bruschetta will taste.

• Bread: choose a rustic bread that has a crisp, golden crust. Using white bread or sandwich bread will not make an authentic bruschetta. Bruschetta requires bread that will retain its crunchiness and that, once toasted, can be handled without bending or breaking. Day-old artisan bread works great.

• Tomatoes: choose high quality, organic, red and ripe tomatoes such as off the vine, or good slicing tomatoes.
• Basil: Use a few fragrant leaves for this recipe. The smaller and more tender the leaves are, the more delicate the scent and flavor of basil will be. 

• Extra Virgin Olive Oil: In Italy, we only use EVOO because it has just enough delicate aftertaste to enhance the other simple ingredients.
• Garlic: It is not an authentic bruschetta without garlic. It must be fresh and organic. 

Alex’s Secrets for Perfect Bruschetta:

• Cut the bread diagonally to get a more even slice of toast.

• Prepare a dressing of oil, salt, and pepper on a flat plate (and not on the bread). This will give the bread slice an even coating. Be sure the oil is well absorbed; to do this, “do the Scarpetta,” which is a gesture where you scoop all the oil from a plate (a gesture of appreciation for the goodness of the dish that may not be in line with modern table etiquette, but it is very Italian!);

• Toast the bread only on the side seasoned with oil. The other side that gets topped with tomato mixture will remain soft. It’s a trick that gives the bread a dual texture: the final effect is a winner.

• Prepare the tomato in advance. Let the raw tomato stand seasoned with a pinch of salt, pepper, oil, and basil for at least 20-30 minutes. The flavors and aromas will intensify, and once in your mouth, you’ll feel an explosion of Italian textures and flavors.

• “Quanto Basta” (meaning “just enough”) is the catchphrase in Italian kitchens. Since bruschetta is made with few ingredients, it does not need precise quantities and is made by eyeballing the amounts, combining a little of that and a little of the other. But Alex has his own rule for making a rich bruschetta with lots of tomatoes and fresh basil leaves. His perfect ratio includes one whole medium-sized tomato (or two tomatoes if they are small) for each slice of bread. Not less!

How to Peel the Tomato:

For a perfect bruschetta, the tomato must be perfect. The more evenly cut, the better the result will be. So do this:

Wash and cross-cut the tomato (slice a small “x” on one end). Blanch it in boiling water for 30 seconds, and then remove to a bowl of cold water. This will allow you to peel the tomato easily.

Once peeled, cut it into four pieces, remove the seeds and cut it into uniform half-inch-sized cubes. This way, it will be perfect for accommodating all the flavors of the dressing.

An appetizer or a snack?

Bruschetta is great for sharing with family and friends as an appetizer for brunch or dinner, or a healthy and light snack for adults and children. It can be prepared in a snap and is easy to customize.

See below for fun bruschetta variations!

Alex’s Variations:

Alex is a true master when bruschetta is being prepared. He can make endless variations, and all are delicious. Here are three excellent alternatives to classic bruschetta:

• Classic Bruschetta with Olives. Get some pitted green olives, chop them coarsely, and add them to classic bruschetta. You need about 10 olives per bruschetta. 

• Bruschetta with Tomato, Zucchini, and Ham: This is also a classic tomato bruschetta, to which you add thin slices of fresh zucchini, cut with a peeler lengthwise. Arrange the zucchini to decorate the bruschetta, and add a slice of ham to each slice of bread as a finishing touch.

• White Bruschetta with Melted Cheese, Walnuts, and Honey. This is a bruschetta without tomato but has the same bread preparation as the classic version. Arrange a generous portion of cheese on each slice of bread (we recommend camembert), bake for 5 minutes at 325°F, and then garnish with coarsely chopped walnuts and 1-2 tablespoons of wildflower honey. This is a head-turning delight!

For more delicious Italain recipes, visit StefaniasKitchenette.com.

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