I am not Italian, nor to I pretend to be on TV. However, I do have my very own bruschetta recipe, and I’ve received many compliments. Be warned, however, I do not use measurements. Don’t worry too much, the ingredients all blend together for a nice flavour.
- Chopped Tomatoes. Nice, ripe, red ones. I’ve even included some yellow ones in the past. I’ve also used small ones from my garden. You want them chopped in small pieces. I generally use around 2 cups, chopped, but you may want more or less depending on your group.
- Onion. Preferably sweet, if you can find it, or purple if you cannot (it’s milder). Chop it very finely. I used about half an onion, but again, adjust according to your personal taste.
- Garlic. You need lots. Minced. I use the preminced kind, packed in water. I buy the huge jug at Costco, but you can find it at your local grocery store.
- Basil. Again, lots. Preferably fresh. Dry will do in a pinch, but do try for fresh. By the way, it is really easy to grow, if you are so inclined. Chop it up. Or do what I do, and cut it with scissors into small pieces. Much easier. Save a few leaves to garnish your final dish. You can also include a bit of parsley if you like.
- Balsamic Vinegar. This is my (not so) secret ingredient. I don’t know if traditionally this is involved or not. I don’t care, it’s yummy.
- Olive Oil. The real stuff.
- Parmesan cheese. Optional. I don’t usually use it, but then, I usually serve it with Parmesan-herb crackers.
- Black Pepper. Freshly ground, if possible. Seriously, if you don’t have one, get a pepper mill.
- Put your chopped tomatoes in a bowl. Add the diced onion. Mix Well. Use a wooden spoon. I seem to remember something about not using metal with tomatoes. I don’t know if it’s true, or even why, but a wooden spoon is nice and gentle on the fruit.
- Add a generous dollop of minced garlic. Think you added enough? You didn’t, add a bit more. Mix well.
- Add a splash of olive oil. Don’t add too much. I tend to be stingy on the oils, because I want to keep the calories down. You can add more if you like. You don’t want your dish to be too runny. In fact, if there is a lot of juice from the tomatoes, you may want to pour a little bit off first. Mix well.
- Add a generous splash of balsamic vinegar. You will adjust this according to your taste. I add more vinegar then oil, personally. Mix well.
- Add in as much fresh basil as you have. You want to be able to see green in your dish. If you think it isn’t enough, add a bit of dried too. Don’t be stingy with the basil. Include the parsley too, if you have it. Mix well.
- Grind black pepper over your dish and mix. Again, add to your taste.
- If you are using Parmesan cheese, add it as well.
That’s it. Easy as pie. (where did that saying come from? Pie is not easy!!)
Put it in a pretty bowl with a pretty spoon. If you managed to save a few basil leaves, add them around the edge (on one side) for garnish. It’s all about the presentation. Put a basket of crackers nearby, and just wait for the compliments. Yum!