Bruschetta.

If you’ve baked your own baguettes, use them to make bruschetta.

These were seriously good. And if you’re like me, and don’t like cold tomatoes on bread, you’ll love this.

Don’t sweat over measurements of the ingredients. This is a dish where you can’t go wrong with too much or too little of anything.


Ingredients

1 loaf of french baguette or any kind of long loaf bread you like (cuts into about 6 one-inch slices)
150g cherry tomatoes
1 large onion
About 4 cloves of garlic
About 3/4 C Extra Virgin olive oil (must be Extra Virgin!)
Salt & pepper to taste (as usual, I just use Masterfoods Garlic Pepper seasonings)
About 5 leaves of basil

Method

Cut the cherry tomatoes into quarters.

Cut the onions into fine pieces.

Chop the garlic into a fine mince.

Slice up the basil leaves. Here’s how you slice basil -

Stack up the leaves. Largest leaf at the bottom.

Roll up the leaves into a tight roll.

Slice thinly, holding the basil roll tight.

Viola! Beautiful thin shreds of basil.

Now slice the bread into large diagonal pieces. You want as large a bread surface area as you can get. You should have about 6 slices.

Now bring out your best extra virgin olive oil. This is the magic. So bring out your best stuff!

Add about 1/2 cup of the olive oil into a hot wide pan.

Add the bread to the pan and reduce the fire to low. Do not use high heat, your bread will burn! Fry slowly and the bread will slowly absorb all that delicious oil.

When one side is done, flip over and continue to pan fry the other side.

When both sides are nicely browned, take the bread out of the pan and set aside.

Turn up the heat to high. And in the still hot pan, add the onions. Stir fry for 30 seconds.

Add the minced garlic. Stir fry for another 15 seconds.

Turn off the fire/heat.

Then add the tomatoes. The heat of the pan will warm up the tomatoes.

Add another 1/4 C of extra virgin olive oil. No need for measurements. Just pour enough to coat all the ingredients in the pan with it.

Season the tomatoes mixture with a good amount of salt and pepper, or just use Masterfoods Garlic Pepper Seasonings. Stir it all up.

Remove the pan from the stove. Add the basil and toss everything together.

Dish out the tomato-onions-garlic-basil mixture onto the fried bread.

Dig in!

Printable version is here. (large file, please wait for it to download & display)

Visit
Main Blog – Story of Bing

3 Comments

  1. wow excellent step by step guide… when will i bring myself to make bruschetta??? it looks VERY appetizing…

  2. I have to make it in this method. I bake my crostini or baguettes in the oven brushing them with oil first but they are thinner and sometimes too hard. This seems so pleasant and crunchy not hard

  3. today is Project Bing Day for me : doing Banana Cake, Satay, Bruschetta for my lunch and aftetnoon snack, and another round of cinnamon roll for my household fellowship tomorrow ;).

Trackbacks/Pingbacks

  1. Bruschetta. ┬╗ Story of Bing - [...] Check out more photos here + recipe. It’s a step by step tutorial.   [...]

Leave a Comment

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>