Tuesday, June 1, 2010
Bruschetta, amazing amazing Bruschetta
Brusketta not Brushetta
A grand little appetizer but can be served up proper as an accompaniment to most meals. The refreshing mixture of flavours will leave you excited to reach for another wee piece.
What you will need
Garlic (we grow it so just popped a purple skinned one out of the garden)
olive oil EVOO of course
Tomatoes (wee hard skinned ones, like plum tomatoes)
Salt (I like using kosher sea salt for this)
Basil big leafy stuff from the market or your aero garden.
1 Baguette or garlic bread or whatever you like but a baguette was used in the making of this dish.
Take a cookie sheet from wherever you have them and set it aside.
Chop the garlic finely and set aside
Chop basil as big or as small as you desire, sometimes i like to throw little onions in there too
take a little pot out and fill it full of water
you'll need an ice cube, just put this on a little plate as we'll get to its use in a sec.
cut the baguette into 1/4" -1/2" pieces and set aside
Pour olive oil in a dish or on a small plate
Throw a dash of garlic from your choppings into the olive oil and stir
What to do with all of this
boil the water, throw the tomatoes in the water for about 30 seconds and pull off the stove. strain the tomatoes and peel the skin off, I know its bloody hot so put your fingers on that ice cube before you do the extractions.
Cut the tomatoes into little pieces with a small knife and set aside
Take the baguette pieces and dip one side in the garlic EVOO mixture and lay it face down on the cookie sheet
In a seperate bowl now mix all the ingredients, garlic, basil, a dash of olive oil and a pinch of sea salt, add the tomatoes and mix gently with your hands
Place small dollops of the tomato mixture upon the dry sides of the baguette pieces.
broil until the pieces look to be a bit toasted, pull out and serve. You may even add some balsamic glaze if you wish.