Bruschetta is Italian for "what to do with leftover Italian bread and all those tomatoes". We had tortellini with Alfredo sauce, and bruschetta last night for dinner. There was a bit of tortellini left over (happy chickens' dinner) but not a crumb of bruschetta. Bruschetta ( photo / image / picture from marlingardener's Garden ) Slice day-old Italian (or French) bread into 1/2" slices. In a small bowl, mix 2 tblsps. extra-virgin olive oil, finely chopped fresh parsley and fresh basil (amounts vary according to your personal taste, but I use about 2 tblsp. parsley and 1 tblsp. of basil), 1 clove finely minced garlic, 1 medium ripe tomato cored and chopped fine, and a small amount of freshly ground black pepper. Toast the bread slices lightly on both sides, spread the basil/olive oil/parsley mixture on the bread, and serve as an appetizer, with pasta, or just eat and enjoy with a good Italian red wine.
Ohhhhh! Bruschetta!! Now that your appetizer has worked(I'm Hungry), I will go have my supper. The computer may have bite marks if I don't hurry. Jerry
That looks delicious! I'm salivating just thinking about it! I had some last summer with medium sized shrimp mixed in with the tomatoes...delish!
Mmmmm,they look delicious! We've just started to make sour dough bread and that also makes great bruschetta. It can also be dipped in an oil and balsamic vinegar a an appetiser...goodness I've just realised how hungry I am.
Bruschetta has a multitude of permutations--add a little of this, take away a bit of that, and you have something wonderfully your own. Balsamic vinegar (in my opinion) is one of the basic food groups, right along with olive oil, pasta, and basil. Sourdough bread as a base for bruschetta? Hmmm, I'll have to try that!
