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!
- 1 to mato topped and chopped into small dice
- 5 basil leaves torn- not cut
- ½ teaspoon salt flakes
- ¼ teaspoon freshly ground pepper
- ½ tablespoon olive oil
- ½ tablespoon balsamic vinegar
- 1 clove garlic
- 2 slices good bread eg baguette sourdough etc.
- olive oil for the bread
- Combine the tomatoes, basil, salt, pepper, vinegar and oil in a bowl. Allow to sit for at least ½ hour (out of the fridge) or up to overnight (in the fridge).
- Preheat the oven to 200 degrees
- 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.
- Remove from the oven and rub the clove of garlic all over the bread.
- Allow the bread to cool completely before topping with the tomato mix, draining with a spoon as you transfer it to the bread.
- Serve immediately.