The Trattoria Project and Spectaculars: My one steady Tomato Bruschetta recipe. Try, impress and make merry.

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Tuesday, June 17, 2008

My one steady Tomato Bruschetta recipe. Try, impress and make merry.

You can't go wrong with this.. You better not.

Make sure you've got ready fresh ingredients before you attempt this very delicious recipe. That means no orangey Asian tomatoes, no pre-grated little sticks of Parmesan, no olive oil from China and no supermarket mass produced bread! Otherwise, the result will be like the homemade-lesser-than-average meal you, your friends and/or families silently wish they never had. Tested and painfully proven.

Tomato Bruschetta
serves 4

4 ripe Roma Tomatoes or any Vine-Ripen Tomatoes, diced
8 slices of freshly baked Baugette or Ciabatta
3 cloves of Garlic, peeled, finely chop 2 cloves
1 cup Rocket Leaves
1 Thyme Sprig
1 Tbsp Balsamic Vinegar
Tuscan EVOO or any other high quality fruity EVOO
shaved Italian Parmesan
Fleur de Sel or any Flaky Sea Salt
Freshly Cracked Black Pepper

-Mix tomatoes, 1 Tbsp EVOO, thyme sprig, chopped garlic and pepper in a bowl and let it marinate for 15 mins. Stir occasionally.

-Lightly brush all sides of bread with EVOO and grill until golden brown. Remove from grill and rub all sides with the whole garlic clove.

-Remove thyme sprig from tomato mixture and serve on top of bread.

-Sprinkle salt, scatter Parmesan and Rockets. Drizzle a little EVOO and balsamic vinegar. Serve.


utenzi said...

The tomato bruschetta looks wonderful. I'd be tempted to add a little feta to some as well as the parmesan.

Rachel said...

These look fantastic - anything crispy with cheese always appeals to me!