The Real Way to Make Tomato Bruschetta
Tomato bruschetta, like all Italian staples, comes along with a set of rules. Unfortunately many of these rules are broken regularly even in top establishments. I am going to set it straight. Right here. Right now.
1. Bruschetta is pronounced broo-SKETTA, not broo-SHETTA.
2. Tomato Bruschetta is best in the summer, when tomatoes are sweet. Choose heirloom. The colorful batch of summertime heirlooms make for a beautiful presentation, if not also a more delicious treat. After heirloom, vine-ripened are your best choice.
3. Choose tomatoes that are already soft, and hence sweet, but still firm enough to the touch that they feel like they can be cut neatly-ish.
4. When tomatoes aren’t in season, use cherry tomatoes. They are quite good year round.
5. Balsamic vinegar has no place in this dish, anywhere. Nor does any other kind of vinegar.
6. Chopped garlic has no place in this dish, anywhere.
7. The better the olive oil, the better the food. Always. Particularly in this case where the olive oil is eaten raw.
8. Salt. You need it.
9. Sourdough Bread and French Baguettes are delicious. So is olive bread. They have NO place in bruschetta. USE Ciabatta or a crusty rustic country loaf. “Flavored” breads are not permitted. (See Note on using Multi-grain bread.)*
10.Use fresh basil only.
11. Basil must be cut in strips, the thinner you can the better, horizontally against the stem.
12. Your tomatoes and the mixture for this topping must never, NEVER go in the fridge. (The cold temperature will ruin the whole thing.)
TAGS: basil, bread, bruschetta, ciabatta, country loaf, crusty bread, extra virgin olive oil, garlic, heirloom tomato, Italian, multi-grain bread, olive oil, Tomato, Tomato Bruschetta, vine-ripened tomato