Bruschetta Recipe
April 29th, 2007 by Rumblefish
Lordy. I have made this little “tapa” or “hors d’oeuvre” about one hundred times. It is ridiculously simple and always brings smiles from customers, gallery peeps, guests and your family. The key theme here is fresh, fresh, fresh.
Makes about 20 portions of straight goodness
1 fresh loaf Ciabatta bread or something fresh that is your favorite. (Cut into 20 1/2 inch slices)
A handful of fresh thyme
2 cloves fresh garlic
2 tablespoons extra virgin olive oil
1 teaspoon course Kosher salt
5 fresh, organic tomatoes (the sweeter and more organic, the better)
1 teaspoon fresh cracked black pepper
Super easy here. Grab the thyme, rip the leaves from the stems. Discard the stems. Dice the tomatoes and mince the garlic.Throw in all of the herbs, spices and oil and fold into the tomatoes. Toast the bread to a golden crisp and then cool down. Add the mixture on top and serve on a large white plate for the ultimate presentation. Many times I like to garnish the plate with the exact ingredients I used to make such a delicacy. Bruschetta is a healthy, fresh “tapa” that you can wow anyone with. Talk about foreplay…
I like the simplicity of this recipe. Could you explain to a newbie how to mince garlic?
There are various ways to mince garlic.
The fastest and most efficient way is to grab a clove and tap it a few times hard to break the skin away from it. A lot faster than trying to peel every one.
Once the skin is off, lay it down on the board, use the flat side of a knife, and smash it flat. You can then meticulously mince away without the garlic rolling all over the place.
Note: The pros usually take the free hand and form a guide with it allowing you to mince very quickly without getting your fingers. Also, the knife should never come completely off the cutting board. Rock it back and forth while using your hand as a guide.
Easy.