Don’t you also feel that simple pleasures are the best, sometimes? I do believe that cooking shouldn’t be complicated (maybe long, but not complicated) so I really like those recipes that do not involve special skills, knowledge and abilities because they are so pleasantly simple that anyone can do, anytime, anywhere.
Bruschetta is one of these recipes: so easy, quick and so refreshing, especially in summertime, that you can make it as an appetizer, a snack for your aperitivo, or even a full meal if you make it big, and most of all, it’s very healthy because it’s vegan.
I just need your help to understand the reason why native English speakers cannot pronounce the work Bruschetta correctly (it’s pronounced B-R-U-S-K-E-T-T-A) while most of the time native English speaker they do sound like B-R-U-S-H-E-T-T-A). Can anyone tell me why?
Bruschetta was born to avoid wasting bread when it gets hard and tomatoes when they get to ripen that you cannot used them anymore for a salad.
So, the recipe is very simple
Ingredients (for 6/8 bruschetta)
- 2/3 big salad tomatoes, well ripe
- 2 garlic cloves
- Extra Virgin Olive Oil
- Basil (a small bunch)
- Salt and (if you like) pepper
- Slices of bread (best from a big round loaf)
Peel the tomatoes and chop them into very small pieces with a knife. If your tomatoes were not well ripe, you can put them in boiling water for a couple of minutes and let them cool down. It will make the peeling process very easy and quick.
Peel the garlic cloves and press them with the palm of your hand until they break and release the perfume. Put the chopped tomatoes into a small bowls and add a pinch of salt (to taste), 3 abundant spoonful of Extra Virgin Oilve Oil and the 2 garlic cloves. Tear some basil leaves and put them in the bowl, it will make your bruschetta even more aromatic. Mix well until you get to a homogeneous distribution of all the ingredients.
If you have guests for dinner, add a stem of basil with 3 or 4 integer leaves as a decoration.
Cut the bread in slices and toast them. Take some tomatoes from the bowl and distribute it on the bread slices.
For a fully refreshing experience, serve it with a glass of white wine. I usually pair bruschetta with Gavi di Gavi, from norther Italy, but any white wine will work.
Try it and let me know.
|Serving size: slice|
|Amount per serving||1 slice|
|% Daily Value*|
|Total Fat 6.2g||8%|
|Saturated Fat 0.9g||4%|
|Total Carbohydrate 14.1g||5%|
|Dietary Fiber 1.1g||4%|
|Total Sugars 2.3g|
|Vitamin D 0mcg||0%|