Bruschetta

Do you have any words in your life that you continue to pronounce wrong, despite knowing the correct way to say them? Bruschetta is one of those words for me. Think about it. Do you say it with a soft, sh sound? "Brushetta"? I do. But it's wrong. It's "brusketta!" I will probably keep saying it the other way, at least in the United States. If I venture to Italy, I will make an effort. 

Bruschetta is, at its most basic, grilled bread rubbed with garlic and topped with tomato and olive oil. Other common toppings include basil, fresh mozzarella, and prosciutto. I'm bizarre in that I will not eat a slice of tomato on a sandwich, but chopped up on grilled bread is perfectly delightful. Weird how shape can change an eating experience, isn't it? 

This was such a fresh and summery snack to have around, and a great way to use the stale loaf of bread that had been hanging around the kitchen and the gnarly heirloom tomato I had to have (it was very charming in its own mutant way!). 

Bruschetta

1 baguette or Italian loaf, cut into 1-inch slices
4 tablespoons extra-virgin olive oil
1 pound tomatoes, roughly chopped
2 tablespoons fresh, chopped basil
Salt and black pepper
½ large garlic clove

1. Heat the oven to 450°F, or heat a charcoal or gas grill. Brush the bread slices on both sides with 3 tablespoons of the olive oil. Bake them on a baking sheet or grill them, turning once, until they’re golden brown, about 5 minutes.

2. Meanwhile, put the tomatoes, the basil, and the remaining 1 tablespoon olive oil in a medium bowl; season with salt and pepper, and toss to combine.

3. When the bread has cooled enough to handle, rub the top of each slice with the cut side of the garlic half. Top the bread with the tomato mixture, and serve warm.