This traditional Italian bruschetta is the perfect summer appetizer, with crusty ciabatta bread, fresh tomatoes and lots and lots of garlic.
This time three years ago I was in Germany, on the last leg of my year abroad. University in Germany carries on until about mid July (or at least, exams do), and we were witnessing an exceptionally hot summer. So whenever my friends and I weren't in the library, studying for our exams, we would partake in what seemed to me like Germany's top activity from spring onwards - bbqs and picnics.
Whether in a park, by the river or the lake, or simply in someone's garden, there was always an outdoor meet-up to soak up the sun and the warmth. And it is from those months that I have some of my happiest memories.
Having a very basic kitchen in my accommodation (a mini fridge between six people as an example), there weren't many Italian specialties I could cook big batches of to bring to these gatherings. So I would always rely on my trusted bruschettas. specifically this traditional Italian tomato and garlic bruschetta. And let me tell you: it was a hit. The thing with this type of bruschetta is that it's very simple, and so people underestimate it and make it very bland and boring - nothing to write home about. But if you actually make it the correct way, with a bit of prep and some good-quality ingredients, it will be absolutely mind blowing. You will not be able to go back to tasteless bruschettas in fake Italian restaurants ever again. And maybe you'll start bringing this to gatherings as well, spreading this trend around the world, wherever you might be. I'd like that a lot.
Bruschettas 101: The Fundamentals
The emphasis when making something like bruschetta, which only requires a handful of ingredients, is to focus on quality rather than quantity, specifically:
Good-quality bread: No sandwich bread. Just no. Please, I beg you. Go for a nice, crusty loaf. Ciabatta bread is what I used here and the most traditional option, but even a fresh baguette or a nice sourdough loaf will work a treat.
Good-quality tomatoes: I went for large vine tomatoes. Beef tomatoes will also do. You can jazz it up and get those yellow and orange tomatoes to create a feast for the eyes, but to be honest with you, I have never bothered. Although not strictly traditional, cherry tomatoes can also work here, giving your bruschetta a sweeter hint.
Extra-virgin olive oil: The king of Italian ingredients.
Fresh garlic: This is the only ingredient that needs 'quantity' as well as 'quality' because we want A LOT of it to make our bruschettas burst with flavour.
A few notes to leave you with:
Ideally, you want to chop your tomatoes and leave them to soak up all the garlicky flavours for a couple of hours in the fridge, or even longer if you have time. It's also a good way to get the messier part of the job done in advance. However, if you don't have time, don't sweat it, your bruschettas will still turn out delicious, just a little less garlicky.
There are several ways to toast your bruschetta bread. Depending on how thick your slices are, you can toast them in a toaster, on in a pan or in the oven. Personally, I like the oven method, as it makes them golden and crunchy and they all come out at the same time, as opposed to making batches like for the other two ways. But if turning on the oven is the last thing your need in the summer heat, go for either of the other two methods.
Let's settle this once and for all: it's pronounced brus-K-etta and not bru-sh-etta!
Ingredients:
Makes 6-8 bruschetta
1/2 a ciabatta bread loaf (or sourdough loaf or baguette)
3 large vine tomatoes (see the Bruschetta 101 section for substitutions)
5-6 large garlic cloves
a few fresh basil leaves
Extra virgin olive oil
Salt
Method:
If you can, make the tomato mixture ahead of time (about 2 hours before toasting the bread) to help soak up all the flavours. However, if you are short on time, switch on your oven and then do this step: cut your tomatoes into small chunks, discarding the seeds (they make the mixture super watery). Transfer the chunks to a bowl, along with 3 finely minced garlic cloves, a few fresh basil leaves, roughly chopped, 3 tsp of extra virgin olive oil and salt to taste. Mix and leave in the fridge to marinate.
Preheat the oven to 200C - if you don't want to use the oven to toast your bread, you can toast it on a non-stick pan with a little olive oil for a couple of minutes on each side, or until golden, or in a toaster.
Cut your ciabatta into diagonal slices, about 1.5 - 2 cm thick.
Transfer your slices to a baking tray lined with baking paper. Brush a little olive oil on each side of the slice (about 1-2 tbsp of olive oil in total, depending on the size of your slices).
Bake for about 15 minutes, or until the bread is golden and crunchy, flipping them after 10 minutes.
Leave the slices to cool then rub your 1 or 2 last garlic cloves on the harder side of each slice, until you have no garlic left.
Spoon the tomato mixture on the 'garlicky' side of each bread slice and enjoy!
Did you try this recipe? If so, leave us a comment to let us know how it turned out! Xx