Home » Food & Drink » Vegetarian Recipes » Traditional Bruschetta

Traditional Bruschetta

© Haze McElhenny

The Fine Art of Italian Garlic Toast

This colorful dish is traditionally served as an appetizer but I also enjoy serving a variety of bruschetta as a light meal during the summer months. While there are regionally traditional recipes, it is encouraged that you experiment with ingredients to find your own unique favorites.

In future editions of this column, I will offer some of my personal favorites. But for now I will begin by offering a basic and traditional recipe for this light hearted and artful plate.

Please keep in mind, beyond the bread itself (which can be day-old), it is the freshest ingredients that make the best bruschetta.

Traditional (Basic) Bruschetta

Preparation time:

Approximately 1 hour (including standing time) The tomatoes and onions (with the lemon juice) may be prepared the day before.

Necessary Implements:

1 cutting board 1 sharp paring knife A utility bowl for soaking the onions A colander A platter or individual plates for serving

Ingredients:

Begin with the following at room temperature

6 fresh and vine ripened tomatoes (diced to a quarter inch)

1 large onion (diced to a quarter inch)

1 medium fresh lemon I urgently suggest that you avoid using the lemon juice in the little plastic fruit. In my opinion, nothing replaces the taste of fresh-squeezed lemon.

Fresh Italian or flat-leaf parsley

A sprig of fresh basil (optional)

The best virgin olive oil you can find. I prefer Colavita. It is cold, first pressed virgin olive oil with a good body and strong flavor. If you prefer a lighter, less aromatic taste, try Filippo Berio. It is widely available and quite mild.

A good coarse grained salt I use fine or medium sea salt but, if this is unavailable, table salt will do.

Pepper It doesn't have to be fresh ground but a coarse grind is better for flavor and texture.

1 full clove of garlic

1 baguette or other rustic bread This is a great recipe to use up day old bread. If you have a good and rustic bakery near you - ask for day old. As long as it was not kept in plastic - it is even preferred.

---

I find it best to begin with the onions. In traditional Sicilian kitchens, raw onions are first sliced and then soaked in cold and salted water for about 20 minutes. The onion are then squeezed to remove the excess water and the strong flavor. ( If you don't like raw onions: Try this technique. Even a baby will be able to eat them and you won't be sacrificing the important phyto chemicals that help our bodies to fight disease.)