All I have to say about this is that it's pronounced "brew-sketta", not "brew-shetta". Oh, and onions don't go in bruschetta.
Ingredients
4-6 ripe Roma/Plum/San Marzano/Cherry tomatoes*
1 tsp kosher salt (use ¼ this amount if using table salt)
3-4 tbsp Olive Oil (use the good stuff)
1 clove of garlic, grated or smashed
1 tbsp dried oregano
2-3 large basil leaves, chopped roughly
1 crusty baguette, sliced into rounds
Directions
Dice the tomatoes into pieces (about 1cm²), and place in a colander over a bowl. Add the salt, and stir. This will allow the water to drain from the dices tomatoes so your bruschetta isn’t too wet
While the tomatoes drain, add the olive oil to the bowl you’ll be tossing the bruschetta in. Add in the smashed/grated garlic, dried oregano and basil and give a quick stir. Add in the drained tomatoes and stir to coat
Check the taste, adding more salt, oregano, basil or olive oil to your liking. For extra flavor, drizzle a bit of olive oil on each baguette slice before serving.
Serve on or beside the baguette slices and enjoy!
Notes:
*You want to use one of the tomato varieties mentioned as they have more flesh than they do pulp, so when you dice them, you get more tomato than liquid, which suits the dish better
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