For a long time I shied away from bruschetta. I had some sort of fear about uncooked tomatoes. Not sure where I was going with that but I’m happy to say it’s been over for quite a while. One day I said to myself “Hey – this is bread” and it’s all been roses since.
Perhaps not all roses. I’ve had bad bruschetta foisted upon me on more than one occasion and it’s infuriating, especially since it’s not hard to make a good one. So simple and pure is this appetizer (or meal if you’re like me); bad ingredients and an uncaring hand in the kitchen are really the only spots you can place blame. A shame then. Why bother?
Bruschetta can be a great many things. In its simplest form bruschetta is bread, lightly coated with olive oil, toasted over coals, rubbed down with raw garlic, and coated lightly with cracked pepper and salt. That sounds devastatingly good. Variations on the theme include chopped onions, herbs, beans, and tomatoes. The recipe that evolved below is fairly similar to what you’ll get in most Italian restaurants when you place an order. Continue reading