My Perfect Tomato Bruschetta Recipe
September 19th, 2008 by Scott |
Print This Article | Leave a Comment
Perhaps calling a recipe “perfect” seems a bit big-headed, but just taste this and you’ll see why; I certainly didn’t invent the tomato bruschetta (and have never even been to Italy) but have recently become literally obsessed by it!
Tomato Bruschetta
It all started a few months ago when we went for weekend to London, sitting in a small Italian restaurant somewhere in Soho. Not my first bruschetta by far, but the first that made me really realise that you can make a perfect starter with nothing much more than tomatoes and bread.
Various tips from the internet and a lot of trialling have resulted in what I now believe is the perfect tomato bruschetta. I hope you will agree!
Tomato Bruschetta Recipe – Ingredients
- 1 Ciabatta (cut in half lengthways and then in half across the centre, creating four roughly equal size pieces)
- Vine tomatoes (amount entirely dependant upon the size of the tomatoes. Coverage per bruschetta should be roughly as in the photograph)
- 2 garlic cloves, peeled
- Extra Virgin Olive oil
- Approx 6 basil leaves
Tomato Bruschetta Recipe – Method
- Heat up a grill or griddle pan and toast the bread until the top is lightly crispy
- Cut the garlic cloves in half (i.e. four pieces of garlic for four slice of bread) and rub the cut end on top of the bread. The juice will soak into the surface.
- Drizzle the bread with the olive oil.
- Peel the tomatoes. To do this simply score a cross on the top and bottom with a knife, place in a pan and pour over just boiled water. Leave for one minute, drain, and then fill up with cold water before draining again. The skins will now just slip off.
- Dice the tomatoes into rough 2cm cubes. Some people de-seed at this point, I don’t bother – you’ll see why in a moment.
- Place the tomatoes in a bowl and drizzle with more olive oil. Tear up the basil leaves into the bowl and sprinkle with a little sea salt and ground black pepper.
- Mix well with your hands.
- Leave everything to stand for approximately 1 hour; this is important!
- Scoop the tomato mix out by hand giving a gentle squeeze to remove excess juice and seeds. Spread liberally on top of the bread.
- Serve to hungry friends and family and enjoy!
You’ll notice that there’s a lot of tasty juice left in the bowl when you’ve finished. I’m sure you can put it to good use in your cooking somewhere but since I’m a glutton I just drink it straight from the bowl, and advise you to do the same!
Related Posts:
Tags: bruscetta, bruschetta, italy, tomato bruschetta
Filed under: Bread & Biscuits, Fruit & Veg.
RSS for comments to this post
Leave a Comment 
Trackback URL
Subscribe by Email
It’s fun when you hit on something that tastes absolutely perfect to you!
This bruschetta looks more than perfect to me, and that bread is so crisp!
(Are you sure you aren’t my evil twin?)
Tomatoes… make me go weak… in the knees.
London? I think I might be going to London in November I am so excited; IT HAS BEEN YEARS. Sigh. I digress.
I adore easy appies—and this one may be the most perfect.
Hey, there’s a new website about to launch called Behind the Burner: it features exclusive tips on products and cooking techniques, as well as video demonstrations with New York City’s best chefs! Be sure to check out the website, http://www.behindtheburner.com, where you can sign up for email updates and more info.
It certainly does look perfect! What could be more delicious than this?
I love bruschettas, my sister always make them this way but I have never tried yet myself…
For the last 2 months I’m redesigning my blog as well, but there is never enough time to finish it… But I’m getting to the end and now my boyfriend have to transform it into WordPress Theme for me, he he 
Scott, I like the new look of your blog!! I have similar splash brushes…
Have a nice weekend, Margot
@Coffee and Vanilla -
I’m always redesigning my blog – the fact I have no designing skill probably has something to do with that
@Lydia (The Perfect Pantry) – Fun AND tasty!
@Nicisme – Ah, I see you also cooked bruschetta this week. Perhaps it’s because summer is disappearing so fast and we’re both coming up with recipes to prolong it?
@janelle – Quick and easy works for me. Maybe I’m just lazy
@kristina – Ummmn, ok!
@Kalyn – Probably anything you cook
How funny that we had bruschetta with dinner tonight! I could eat it everyday and not get tired of it.
Gosh I just made some bruschetta a few days ago – I made mine with sundried tomatoes. Check it here if you’d like.
@Joanne at frutto della passione – Same here. In fact I frequently go through phases of eating it every day!
@coco – I’ve duly checked it. Looks delicious!
This looks fantastic – I never managed to make this successfully and I am wondering if leaving it to stand is the missing step. I will definitely be giving this a go!
PS thank-you for letting me know about my comments – I have now moved hosts.
@Alexx – Another key part is making sure to use good tomatoes. Sounds easy but must tomatoes in the UK are bland and watery. They have got to be vine tomatoes and basically you get what you pay for – so I buy the most expensive.
And no problem letting you know about the comments. Wonder how long you’d have gone without finding out? :p
[...] slice of buttered bread you have a finger food that all your guests will enjoy! Image Source: RealEpicurean.com (click for their recipe, [...]
I have died and gone to food heaven! This looks divine!
Looks juicy! Love the new look of your site too.
[...] Real Epicurean: My Perfect Tomato Bruschetta Recipe [...]
@Kari – It tasted it, too. I’ve actually just got back from Malta / Sicily and overdosed on bruschetta while I was there!
@Syrie – Thanks. I’m not 100% happy with the site design yet but will keep working on it…
Grilled bruschetta is awesome I use my garlicboss to rub garlic on my bread after I grill it. It wonderful!
What’s a garlicboss? Guess I could Google it…
Tomatoes are one of the most common vegetables all over the world. They are quickly growing plants and are favorite among most amateur gardeners so as me.
I will start to grow tomatoes in my farm and now learning watever i can about them, thanks for information. I also
found another good site about tomatoes and so many other methods of agriculturing, i recommend you to take a look.
http://agricultureguide.org/