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
- 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
- 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).
- 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.
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