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Bruschetta

From the Italian word ‘bruscare’ meaning ‘to roast over coals’,  bruschetta is actually just toasted bread coated with olive oil. However, everything is better with tomatoes, and it’s popular to serve this appetizer topped with those and some basil. In Davis, we are fortunate that the tomato season is extended into the warm Fall, and in fact, I found myself looking for ways to use up some extras I had. One way to do so  is to make this sauce, but bruschetta is a nice way to use fresh tomatoes, capturing all of their flavor. I used heirloom tomatoes, but Romas or even plum tomatoes would work as well.

  • about 1 pound of heirloom tomatoes, washed, cored and roughly chopped
  • about 8 slices of rustic bread (I highly recommend this bakery. Or this one). If the slices are large, I cut them in half.
  • 2-4 garlic cloves, peeled
  • olive oil
  • 1/2 cup torn basil leaves (or more if you like basil)
  • salt and pepper to taste
Brush both sides of each slice of bread with olive oil and then toast (in a toaster oven), broil, or grill both sides for a few minutes until brown. Remove the bread from the heat and rub each slice with a garlic clove. In a bowl, combine the chopped tomatoes, basil and a splash of olive oil. Top the bread with the tomato mixture and add salt and pepper to taste. Serve warm.
Serves 1-8, depending on how hungry the cook is. Makes about 8 pieces.
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