Bruschetta…the only food I need

For as long as I can remember, I have always loved tomatoes and garlic, but especially tomatoes. I devoured tomato sauce, tomato soup, tomato juice…you name it, I ate it!

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My love of tomatoes has not been lost with time. It doesn’t matter where you stand on the whole “a tomato is a fruit/vegetable” debate (while I know that they’re technically fruit, I will always consider a tomato to be a vegetable), I would classify tomatoes as both my favorite fruit AND vegetable.

For this reason, nothing makes my tastebuds more excited than some good bruschetta (broo-sket-tuh). It is the perfect, timeless combination of pomodori (tomatoes), aglio (garlic), basilico (basil), and olio d’oliva (olive oil) all stacked on top of crunchy, buttery pane (bread)!

While bruschetta is typically thought of as a warmer-weather food, I think it tastes just as good in the winter! This nice weather we’ve been getting in D.C. doesn’t hurt either…

I started by mincing 5 cloves of fresh garlic.

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I then added the minced garlic to a warm pan on very low heat with about 4 tablespoons of olive oil. I tried the Il Molino olive oil that I picked up at Via Umbria and wrote about last week. The olive oil was delicious and added the best flavor to the dish!

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I wasn’t looking to necessarily brown the garlic. I just wanted to let it all simmer for a few minutes before adding the garlic and oil in with the tomatoes. I wanted the olive oil to absorb some of the garlic’s flavor, but without losing all of the bite you get from raw garlic.

While the olive oil and garlic mingled in the pan, I started to chop up a carton of Sungold tomatoes.

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Sungold tomatoes are similar in appearance to cherry tomatoes, but tend to be even sweeter in flavor and have a distinct orange color. Serious Eats called Sungolds “the closest thing to nature’s candy that you can possibly imagine.” I agree!

I then switched to preparing my second type of tomatoes: Campari tomatoes. Campari tomatoes are kind-of like a larger version of cherry tomatoes. They are sweet (not as sweet as the Sungolds) and lower in acidity that larger tomatoes, such as beefsteak tomatoes. When tomatoes are the star of any dish, Campari tomatoes are a necessity.

You learn more about the differences between tomato varieties and get one step closer to your dream bruschetta with these articles from The Seattle Times and Serious Eats.

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While it’s certainly not vital to use two different types of tomatoes in bruschetta, I think it is what helps take your bruschetta to the next level. It adds color to the dish, as well as an extra dimension of flavor.

I added the Campari tomatoes to a bowl with the Sungolds and got to work on chopping a few fresh basil leaves.

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I removed the garlic and oil from the pan and added it to a bowl with the tomatoes and basil.

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This is always the best part! I mixed it all together and then placed it in the refrigerator to chill and to let the flavors blend together a bit more.

While the tomato mixture was in the fridge, I started to chop a baguette into diagonal slices. I heated some butter in the same pan that I had used to sautée the olive oil and garlic and then added the baguette slices face-down. I flipped each slice to allow both sides of the bread to brown well. I chose to use butter for this part rather than olive oil because I find that butter typically browns better than olive oil, especially with bread.

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After both sides of the bread browned, I removed the bread from the pan and set it aside.

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I removed the tomato mixture from the fridge and proceeded to drizzle a tiny bit of balsamic vinegar to the bowl and added a few tablespoons of parmesan cheese.

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I then got ready for the final step: assembly!!

I just took little spoonfuls of the tomato mixture and piled it on top of the toasted bread.

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Don’t be afraid of putting too much on! It may get a little messy when you’re trying to eat it but I try to savor every last bite of the delicious tomato mixture that goes on top!

I love cooking Italian food because many of their staple dishes are very simple. You don’t need to follow a specific recipe or know how to do anything really fancy in the kitchen to cook something that tastes absolutely delicious. While this recipe uses just a few simple ingredients, it has tremendous flavor. If you are someone who isn’t really a fan of tomatoes, this could be the dish that converts you!

Buon appetito!!

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11 thoughts on “Bruschetta…the only food I need

  1. Marissa Dever (@writer1311) says:

    Even though I just ate dinner, your vivid writing is making me hungry all over again. But truly, your descriptive writing is so strong, I feel you could easily outdo Giada from the Food Network if you turned this blog into a show. I feel like, at this point, food is it’s own category of spreadable media (or maybe it’s notoriety, the ease of this dish certainly lets it fit in that category). I would have really loved to see the text wrap around some of the images, rather than them being full size every time. It’d help vary up the style while you read!

    Liked by 1 person

  2. karlasexpression says:

    While reading your post, I got very hungry and now I want to buy all ingredients and try doing it on my own. Before you started explaining the procedure of preparing a bruschetta, I loved the way you made me visualize it. Even without the pictures, I was able to picture it in my mind. Also, I was very impressed to see that you know a lot about tomato types. I think knowing what you are talking about is very crucial. Congrats! Also, your post was very well-organized. It was very easy to follow your procedure because you write very well and supported what you said with pictures. Thanks!

    Liked by 1 person

  3. racheldoes says:

    Can I just say– I would also classify tomatoes as my favorite fruit and vegetable, and I appreciate that there are others out there like me! Anyway, I think this blog post is super clean and easy to follow, and all of your pictures are great! I agree with everyone else on here that following this blog is actually making me hungry for the foods you’re making. Nice job!

    Liked by 1 person

  4. Zack Bachmann says:

    You have my mouth watering. Growing up in Italian household, bruschetta was a common appetizer on the dinner table, and this post brought back many fond memories of my childhood. I have yet to attempt to make this on my own, though, and I think your blog may push me over the edge and take the plunge! You’ve certainly provided a thorough enough set of instructions to follow! All in all, a great post, one that appeals to many senses!

    Liked by 1 person

  5. Koralie Barrau (@SimplyKoralie) says:

    Emily, once again, I absolutely love this post! The pictures are so clear and the post was super organized. I felt like I was on a pinterest post the whole time/ you made me really hungry. I liked how you linked to your previous post and appreciated the amount of detail you put into the products you used. I agree with Marissa, it would have been visually nice to do a text wrap, but since you describe things in sequential order, this may have made for sense for this post. Looks delicious, I may have to make some this weekend.

    Liked by 1 person

  6. Emily Harrison says:

    I loved the post! Your integration of Italian was great, and I loved that you tied together an earlier blog post! I think your use of pictures was very effective, as well. I never realized how easy it was to make bruschetta, and I’m excited to know that I can make it in my dorm room now (following your easy steps, of course)!

    Liked by 1 person

  7. Katrina Kagan says:

    I’m echoing the posts above, but I love how you’re combining cuisine, culture, and cooking! The step by step pictures make it very Buzzfeed Tasty-esque in its sense of ease. It’s really simple but comes across really well and makes for a great post. I most appreciate the way you outline and photograph each step, when I follow a recipe I like to follow along step by step, so this works really well!

    Liked by 1 person

  8. samalleman1 says:

    I absolutely loved your post! Your pictures make it so easy for anyone to understand what I should be doing. I am also a huge fan of bruschetta (Italian in general) and really appreciate how you included pronunciations.

    Liked by 1 person

  9. elizabethlepore says:

    Love this post! Now I’m hungry! I grew up Italian (my dad is 100%) and this is one of my absolute favorites as well. I’ve been to Italy a few times and it was incredible there, but I didn’t try making it on my own until I went abroad and had to cook for myself a lot. My roommates and I would make this often, but your version, I have to say, looks a lot better. I never thought to brown the crostini in a pan- will have to try. We always just popped them in the oven for a few minutes.

    Like

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