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.
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
- Preheat the oven to 400 degrees Fahrenheit
- Slice the bread loaf if not pre-sliced
- Cover 2 cookie sheets with foil and lightly coat with cooking spray
- Lay the bread slices flat on the cookie sheet; fill the sheet
- Lightly drizzle or brush olive oil on the top of each bread slice and place in the oven for 10 minutes
- While the bread is broiling in the oven, wash and dry the tomatos
- 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)
- Place the strained tomatos in a medium-sized bowl
- Finely chop and add the 4 garlic cloves to the tomatos
- 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
- Add 3-4 tablespoons of olive oil to the mixture
- 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)
- After the bread has toasted for 10 minutes, spoon the tomato, garlic, basil mixture on the top of each bread slice
- 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.
- Remove trays from the oven, then remove each bruschetta slice and place on your serving platter(s).
- Take a bite and enjoy!
9 thoughts on “No Fret-ta Bruschetta”
Jodi September 8, 2009 at 9:58 am
Looks fresh and delicious Rebecca!
TheRebecca September 8, 2009 at 3:19 pm
Thanks, Jodi! It was crunchy and flavorful…just the right combo!
Ally September 12, 2009 at 8:21 pm
TOMATOES! not “tomatos” silly girl
Top Austin Blog Posts Week of September 6th 2009 | Republic of Austin September 14, 2009 at 12:04 pm
[…] The Rebeccamendations offers a quick and easy recipe for “No Fret-ta Brushcetta.” […]
Top Austin Blog Posts Week of September 6th 2009 | Republic of Austin September 14, 2009 at 12:04 pm
[…] The Rebeccamendations offers a quick and easy recipe for “No Fret-ta Brushcetta.” […]
Charles September 15, 2009 at 7:19 pm
I love the title! Haha, and I also included a pronunciation guide for my bruschetta recipe!
How to Host a Petit Soiree January 10, 2010 at 7:30 pm
[…] evening. Halley and I provided the following appetizers: Homemade Pita Chips for the hummus, No Fret-ta Bruschetta (made with a mulitgrain baguette), pasta salad, and homemade guacamole (blended in the food […]
Foreign, yet So Familiar July 29, 2010 at 7:39 am
[…] dish was my favorite. Not only because the Tomato & Manchego tasted like a lighter version of Bruschetta topping, eaten like a salad, but also because we could tear off a piece of the popover and dip it […]
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