Awwww yeah, it’s tomato season. The farmer’s markets up here in the PNW are popping off with juicy tomatoes and fresh basil, so let’s get this bag (of tomatoes). Around these parts we struggle with the proper pronunciation of BROO-SKEH-TUH but we figure if we just keep eating it we will get it right one of these days.
If you can make toast you can make bruschetta, because, well, that’s what it means in Italian; toasted bread. The familiar tomato topping is just what we Americanos think it is. We really like the tomato topping, so here’s the best way that we’ve found to make that. All we’re really doing here is chopping and draining some tomatoes and making some garlic-flavored oil + toast, you got this!
This recipe is perfect for whipping together before heading out for a ride, then toasting up the bread and assembling the summer goodness as soon as you’re back. Crack open a cold crispy Peroni or a Sanpellegrino to pair with it, and buon appetito!
BRUSCHETTA // BROO-SKEH-TUH
Yield: ~4 Servings
INGREDIENTS
- Bread Of Choice For Grillin’ – we recommend a chewy Italian loaf or smaller sourdough loaf, but you do you.
- 1lb Fresh From The Market Ripe Tomatoes of Choice (any ripe tomato will do)
- 8+ Large And Lush Basil Leaves
- 5 Tablespoons Good Extra-Virgin Olive Oil (or whatever you have handy)
- 2 Large Garlic Cloves, minced
- Additional Olive Oil (for brushing bread to grill)
- 1 teaspoon Flaky Kosher Salt
INSTRUCTIONS
- Core and chop the tomatoes.
- Peel & mince the garlic.
- Now you’ll need a colander, a bowl that fits under it, and a heavy bowl that fits into it. Set the colander in the big bowl (or just in the sink) Transfer chopped tomatoes to the colander. Add the salt and gently stir. Set the heavy bowl on top of the salted tomatoes, let drain for up to 2 hours. The goal is to gently squish via gravity, but not smash the tomatoes.
- While that’s doing its magic, make the garlic-infused oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 4 minutes, do not brown the garlic. Set aside to cool.
- Party Tip: Now might be a good time to go out for a bike ride while the oil cools and the tomatoes drain
- Stack and roll the basil leaves up and thinly slice crosswise.
- When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil, and basil in a medium bowl. Season with additional salt, to taste.
- Light up the grill to medium heat, or a cast iron skillet on the stove, but it’s summa’ let’s grill.
- Slice bread into snack-sized slices.
- Very lightly brush the bread with additional oil.
- Grill bread quickly on each side until toasted to your liking.
- Spoon that tasty tomato goodness over the toasted bread.
- Buon Appetito!
ADDITIONAL DELIGHTS
This simple toasty snack doesn’t need any additions, but here are some other suggestions for serving alongside or on top of your snacks.
- Flank Steak, Grilled Medium Rare, cut into strips
- Fresh Mozzarella, sliced
- Hate tomatoes? Skip the tomato topping and top your grilled bread with a grilled peach, goat cheese, and a sprinkle of basil.