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  • Kellie Ruocco

Bruschetta


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Bruschetta (brew-sket-tah) has become a popular appetizer with many variations. The following recipe is the traditional method and from my Italian family. For some added flair, use a mix of yellow and red tomatoes, and for some extra heat double the amount of red pepper flakes. For a really good quality Extra Virgin Olive Oil, mail order Olio Carli. This is the only EVOO the Ruocco family from Liguria has ordered and used for many years. It has a very smooth, clean, and easily blendable finish with very low acidity. Worth the price.

Time Oil Infusion: at least 1 hour preferably 2 hours or more; Prep time – 15 minutes; Cook time – 8 to 10 minutes

Ingredients





  1. French baguette, narrow or slender loaf with crunchy golden crust (best in Brentwood find at Costco), or Italian Pugliese bread

  2. 1/2 cup extra-virgin olive oil

  3. 2 cloves garlic, minced

  4. 1/2 tsp red pepper flakes

  5. 1 tsp kosher salt

  6. freshly ground pepper

  7. 2 TBS fresh parsley, chopped small

  8. 4 – 5 Roma tomatoes or other type, seeded and diced

  9. 1/2 cup fresh basil, chopped small

Preparation


  1. TIME OIL INFUSION – 1 to 2 hours before or longer, mix together in a medium size bowl, oil, garlic, red pepper flakes, salt, pepper, and parsley. Allow to sit for 1 hr or preferably longer to infuse the flavors into the oil.

  2. Remove seeds and core tomatoes. Dice into small 1/4″ pieces. Place in a small bowl.

  3. Preheat oven to 400 degrees F. Slice the bread on a sharp diagonal into 1/2″ thin slices. Place the slices on a large cookie sheet. Lightly brush infused oil (just the oil) on 1 side of each bread slice.  Place in preheated oven for 7 to 8 minutes or longer, depending on how dense the bread is.  Bread should come out lightly golden toasted.

  4. Gently fold into the cut tomatoes a good tablespoon or 2 of the infused oil mixture, with the flavorful stuff on the bottom. Top each toast slice with cut tomatoes, about a tablespoon or more. Place a pinch or two of chopped basil on top. If needed, add a pinch of kosher salt and a few grinds of pepper.


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