Pronounced "bru-shket-ta", this appetizer is a favourite among Italian and North American cuisines alike. Quick to make, and easy to eat, Bruschetta is appropriate for meals in all seasons. Late summer works best, as the tomatoes are ripe and juicy. Plum tomatoes have less seeds and a thicker skin so they're easier to work with. To make the bruschetta a bit fancier, add a slice of buffalo mozzarella before topping the bread crackers with the tomato mixture.
Gather some ripe tomatoes (these are from Nonna's garden)
De-seed the tomatoes
Chop them up into bite-size chunks
Finely chop up fresh parsley and basil
Add to the tomatoes with a few cloves of minced garlic, and finely chopped red onion. Add salt and pepper to taste. Store in the fridge to let all the flavours combine.
Lightly coat the slices of a fresh baguette with extra virgin olive oil. Bake in the oven at 450 for 5-6 minutes, or when bread becomes golden.
Spoon a bit of the mixture on each cracker right before serving. If you prepare this too early, the bread will get soggy.
I'm off to Montreal until Monday! Happy almost long weekend!