As my sister Allyson would say after her experience living abroad in Firenze, Italy, “it’s pronounced “brus-ket-ah”. Although I have every intention of paying homage to the country and its native language where this incredibly simple, yet delicious dish originated, I somehow always fail to remember the proper pronunciation and usually go with the Americanized version of “bru-she-tah”.

Now that I have successfully made the dish, I feel a heightened sense of obligation to correct my verbal delivery of this recipe’s title. Before I share the recipe, I will add that I especially appreciate that this popular “aperitivo” or appetizer encompasses the three Italian national colors: green (basil), red (tomatos), and white (fresh bread and garlic). Also, I made the recipe with multi-grain bread to make it heartier and healthier.

Chop, Strain, Toss, Toast, Top, Roast, Serve!

Rebeccammended appetizer recipe when entertaining guests at home, or as a guest contribution when attending a dinner party: No Fret-ta Bruschetta.

No Fret-ta Bruschetta

Ingredients

• 1 containter or medium-sized bag of small cherry tomatos
• 1 package of fresh basil leaves
• Olive oil
• Balsamic vinegar
• 4 fresh garlic cloves
• 1 loaf fresh multi-grain bread (the more rustic, the better, and a French Bread loaf would work as well)

Instructions

1. Preheat the oven to 400 degrees Fahrenheit
2. Slice the bread loaf if not pre-sliced
3. Cover 2 cookie sheets with foil and lightly coat with cooking spray
4. Lay the bread slices flat on the cookie sheet; fill the sheet
5. Lightly drizzle or brush olive oil on the top of each bread slice and place in the oven for 10 minutes
6. While the bread is broiling in the oven, wash and dry the tomatos
7. Cut the tomatos into quarters, and place in a strainer to remove excess water, tomato juice, and seeds (if you do not strain, the bread can get soggy when you top it with the tomato mixture)
8. Place the strained tomatos in a medium-sized bowl
9. Finely chop and add the 4 garlic cloves to the tomatos
10. Wash, dry, and finely chop the basil leaves (add as much as you like, to taste) and add to the tomato and garlic mixture in the bowl
11. Add 3-4 tablespoons of olive oil to the mixture
12. Add 3 tablespoons of balsamic vinegar to the mixture, and toss to coat the tomatos (this adds a touch of tangy-sweetness to the topping)
13. After the bread has toasted for 10 minutes, spoon the tomato, garlic, basil mixture on the top of each bread slice
14. Place the trays back in the oven for 5 minutes. This will lightly roast the topping, while preventing the bread from becoming soggy or burning.
15. Remove trays from the oven, then remove each bruschetta slice and place on your serving platter(s).
16. Take a bite and enjoy!

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