Bruschetta is pronounced BRUS-KETTA.  Not Brushetta. That’s an important point.  I could go into the many reasons why…but let’s just get one thing clear: CHE in Italian does a KE sound like in kettle in English. I don’t know how many times I’ve cringed in restaurants at the mispronunciation of bruschetta.  And I will correct you…because I have a degree in languages and I know my Italian language!

So, now that the pronunciation is out of the way…a few more rules.  Bruschetta is a summer food.  Tomatoes and basil thrive in summer.  They have flavours beyond compare when they are used in season.  Using them out of season makes a sad bruschetta.

I’m doing this as a per person recipe.  Because sometimes bruschetta for one is a great idea.  It also allows you to make this recipe for however many people you want very quickly and easily. I allow two slices of a medium thickness baguette for this…but use what you’ve got.  I draw the line at sandwich bread though, even when desperate…it goes too soggy! I like anything like a ciabatta, pane di casa or a good strong sourdough.

This tastes best if you allow the tomatoes to marinate a bit, so try making it first thing in the morning for lunch.

Want more recipes with tomatoes in them? Then try these recipes below:

• Baked tomato and mini meatball risotto
• Chicken campagnola – chicken with spinach, cheese and a tomato sugo
• Tomato sugo and 5 ways to use it!

Bruschetta

Yield: 1 serve

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Bruschetta

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Ingredients

• 1 to mato, topped and chopped into small dice
• 5 basil leaves torn- not cut
• 1/2 teaspoon salt flakes
• 1/4 teaspoon freshly ground pepper
• 1/2 tablespoon olive oil
• 1/2 tablespoon balsamic vinegar
• 1 clove garlic
• 2 slices good bread eg baguette, sourdough etc.
• olive oil for the bread

Instructions

1. Combine the tomatoes, basil, salt, pepper, vinegar and oil in a bowl. Allow to sit for at least 1/2 hour (out of the fridge) or up to overnight (in the fridge).
2. Preheat the oven to 200 degrees
3. Spread olive oil over both sides of the slices of bread and pop onto an oven tray, cook for 15 minutes or until golden and crunchy.
4. Remove from the oven and rub the clove of garlic all over the bread.
5. Allow the bread to cool completely before topping with the tomato mix, draining with a spoon as you transfer it to the bread.
6. Serve immediately.

Nutrition Information:

Yield: 1 Serving Size: 1 piece
Amount Per Serving: Calories: 1511 Total Fat: 33g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 24g Cholesterol: 0mg Sodium: 3881mg Carbohydrates: 253g Fiber: 11g Sugar: 25g Protein: 51g

This nutrition information is generated using software. Please check with a nutritionist for any specific questions.

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