Bruschetta (pronounced broo-sket-ta) originates from the Italian word bruscare, meaning "to roast over coals." It consists of thick slices of sourdough or rustic bread, grilled until charred and rubbed with a raw garlic clove. While many toppings exist, the most iconic version is Bruschetta al Pomodoro, featuring vine-ripened tomatoes, fresh basil, and high-quality extra virgin olive oil.
Ingredients
- 4 large ripe tomatoes (approx. 400g)
- 1 small loaf of rustic sourdough or Italian Pagnotta bread
- 2 cloves of fresh garlic (peeled and left whole)
- 60ml high-quality extra virgin olive oil
- 10 large fresh basil leaves (torn by hand, not chopped)
- 5g salt (flaky salt is best)
- 2g freshly cracked black pepper
- 10ml balsamic glaze (optional, for a modern touch)
Cooking Instructions
- Prepare the tomatoes: Dice the tomatoes into small, uniform cubes (about 1cm). Place them in a bowl and discard any excess watery juice from the cutting board to keep the topping chunky.
- Marinate: Add the torn basil leaves, half of the olive oil, salt, and pepper to the tomatoes. Stir gently and let the mixture sit at room temperature for at least 15–20 minutes. This allows the salt to draw out the flavors.
- Slice the bread: Cut the bread into thick slices (about 2cm thick). If the slices are very large, cut them in half diagonally.
- Toast or Grill: Grill the bread slices on a cast-iron griddle pan or over a charcoal grill until deep golden brown with visible char marks on both sides. The bread should be crunchy on the outside but still slightly give in the center.
- The Garlic Rub: This is the most important step. While the bread is still hot, take a whole garlic clove and rub it firmly across the surface of the toasted bread. The heat and rough texture of the bread will "grate" the garlic, infusing it with flavor without overpowering it.
- Assemble: Generously spoon the tomato mixture onto each slice of bread, ensuring you get some of the flavorful juices.
- Final Touch: Drizzle the remaining extra virgin olive oil over the top and add a tiny extra pinch of flaky salt. Serve immediately while the bread is still warm.