Originally posted by huckleberryhoundI love balsamico, just not on my bruschetta (or pizza for that matter. do you put balsamico in pizzas, too?)
Yes. It tastes devine bro. As long as you strain the tomato before you add it to the toasted bread, it just explodes on the tongue, and makes you want to swig beer. It has to be balsamic though, and good.
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Originally posted by huckleberryhoundTwo or three proper sized tomatoes (not those cherry tomato bastards.) Cut the tomatoes into quarters. Cut out all the seeds and only use the flesh of the tomato. Chop the tomatoes into half centimetre squareish pieces. Chop an onion to the same size - use one third the amount of onion for tomato. So one cup of tomato requires one third a cup of onion. Chop (very fine) garlic. The garlic is to taste. I usually like three or four cloves. Put the whole lot in a bowl. mix it about a bit. Throw in a half teaspoon of white vinegar, or white wine vinegar. Throw in the same amount of Balsamic vinegar. Throw in a tiny (edit - added the 'p' to 'pinch.'😉 pinch of sugar. Throw in a good pinch of salt and cracked black pepper. Throw in a good "glug" of extra virgin olive oil. Let it sit for an hour or two. Stir a few times before refrigerating, and again before using. Chop fresh Basil leaves and mix in a couple of minutes before serving. That's the topping bit.
How do you make your Bruschetta ? I want to make some on my day off as wine food.
Thanks in advance. I have no experience making this one, so i'll probably be going with whatever the concensus is here.
The bread bit - Buy a baguette, or make fresh bread which is soft in the middle and crunchy on the outside. Cut the bread diagonally so that you have elliptical pieces of bread, roughly four or five inches on the long diameter. Place the fresh bread under the grill which has been heated to whatever temperature is good for you to make toast. You cannot do this in a toaster. Once the bread has a slight colour, and a good crunch to it, it's done.
Chop a clove of garlic in half. Rub the toast with the garlic. It should more or less work like butter. Look at your garlic clove. You'll see that it's shrinking and has striations from rubbing it on the bread.
Place the toasted bread on a plate. Make sure that the bread does not overlap. Stir the tomato and onion concoction for a bit to make sure it's all uniform in flavour. This is when you stir in your Basil. Spoon the tomato stuff over your toasted bread. Try to be even. Sprinkel a bit more basil over the top. Put the bruschetta on the table, and watch people die of bruschetta awesomeness. Learn how to hide bodies created by Bruschetta awesomeness. Practice your cover story.
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1) thank god, i thought and inch of sugar might've been a little much
2) No cheese ?
3) The onion sounds a little gassy
4) Can i hide the bodies in my garden, or do i have to shoot them in the head, and dump them near the canal (for the gangster effect)?
Cheers mate, nearly what i had in mind. I do love a good Bruchetta.
Originally posted by huckleberryhoundIn proper bruschetta there is never cheese - however, if you do like the American style bruschetta, you could toast some cheese onto the bread first. If you want to stay Italian, you could add small bits of mozarella into the mix of tomatoes. I prefer the clean sort of taste of the tomatoes without cheese. You can reduce the onions if you don't react well - I just like onion. Or you could subsititute spring onions or even leek if you really want to mild it up. The awesome thing about doing your own chef-ing is that you can adjust everything to be the way you like it. Shallots are another onion substitute. Or you could leave it out altogether if you like.
1) thank god, i thought and inch of sugar might've been a little much
2) No cheese ?
3) The onion sounds a little gassy
4) Can i hide the bodies in my garden, or do i have to shoot them in the head, and dump them near the canal (for the gangster effect)?
Cheers mate, nearly what i had in mind. I do love a good Bruchetta.
As to the bodies - better not to hide them anywhere that will come back to you. I suggest finding a pig farm. If you don't understand the pig farm thing - watch the movie "Snatch" again. Or not again if you haven't seen it before.
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Originally posted by st00p1dfac3I like a shaving or two of Parmezan, or Mozarella over my Bruschetta, ungrilled.
In proper bruschetta there is never cheese - however, if you do like the American style bruschetta, you could toast some cheese onto the bread first. If you want to stay Italian, you could add small bits of mozarella into the mix of tomatoes. I prefer the clean sort of taste of the tomatoes without cheese. You can reduce the onions if you don't react g farm thing - watch the movie "Snatch" again. Or not again if you haven't seen it before.
Originally posted by huckleberryhoundActually the Parmesan shavings would work really well - take out the sugar and half the salt fromt the original though. Parmesan is somehow sweet and salty at the same time. That'd be perfect though.
I like a shaving or two of Parmezan, or Mozarella over my Bruschetta, ungrilled.