Bruschetta

It was time for our monthly trip to InVINtions, A Toast to InVINtions! which meant it was time for more nibblies. I tend to make the same thing all the time, because charcuterie trays are easily transportable and go well with wine tasting. But I get bored, and don’t like doing the same thing all the time. So this time I changed it up a bit. I still did make a cheese and meat platter, and still brought a tray of dolmas (stuffed grape leaves), olives, artichoke hearts and baby corn, but I also made some bruschetta to take along too.

The history of the bruschetta dates back to the Etruscan age: while occupying the land between Rome and Tuscany, they began dressing the local, salt-less bread (best when it’s a day old and a little bit stale) and baking slices in ovens or grilling their leftover bread over open fires. In fact that word bruschetta literally means to roast over coals.

The primary ingredient in Bruschetta is tomatoes and as you already know tomatoes are extremely good for health. They are packed with Vitamin C, Vitamin K1, folate and potassium. Moreover, they are also a rich source of antioxidants such as Chlorogenic Acid that is known to help lower blood pressure.

Bruschetta is the Italian version of pico de gallo. It is a simple, poor man’s food, which is simply delicious. These rustic, simple foods are hands down, my favorite foods to eat and enjoy, and to prepare. The simplicity in the kitchen always wins and the bruschetta is one of those simple dishes that is also rich in flavor and authenticity. A delicious appetizer, a poor dish that is a must in restaurants throughout Italy.

Bruschetta

Preheat the oven to 400* F or 205*C.

1 baguette, sliced at an angle

olive oil for brushing the baguette

Slice the baguette into thin slices, slicing it an an angle. Generously brush the olive oil on both sides of the bread. Bake for about 20-25 minutes, then flip all the pieces over and continue to bake for an additional 20 minutes or so, until the bread slices are lightly golden brown and crisp. Let cool. Once they brushetta or crostini slices have cooled, you can store them in an airtight container too.

5-6 tomatoes, diced

1 TBSP capers

1 shallot, diced fine

1 TBSP garlic

3-4 TBSP olive oil

1-2 TBSP lemon olive oil, optional

1 TBSP lemon juice

salt & pepper to taste

5-6 fresh basil leaves, chiffonade

I love tomatoes, and there are so many wonderful varieties available, so I love to mix and match my tomatoes. I almost always use a variety of different tomatoes, and my bruschetta was no different. I had an heirloom, some vine ripened tomatoes and some small cherry tomatoes that all got thrown into the mix, after dicing them into a small dice. Everything is all mixed together well, and then chilled until ready to use. I love using anything lemon with tomatoes too. The lemon flavors just really make the flavors of the tomatoes come to life.

As I mentioned above, I made a bunch of nibblies to take along with us. There were only five of us attending, but of course I made enough food to feed a small army. That’s just what I do. Believe it or not though, we made quite a dent in all the food. 🙂

Food is life. If you eat well, you are living well. Life is good, and even better when enjoyed with good food and good friends. Have a great day and make everyday great. Stay safe, stay well, and enjoy life to the fullest. ‘Til next time.