Recipe: Easy Bruschetta

by Kelsey

A great recipe from Simply Recipes for bruschetta with fresh tomato and basil.

On that note, I recently learned that the proper pronunciation of bruschetta in Italian is “broo-SKEH-tah,” not the pervasive “broo-sheh-tah.” The word comes from the Italian word bruscare, which means “roasted over the coals.”
The food originated from a Tuscan tradition of celebrating the tastes of a new olive oil crop with lightly toasted bread rubbed with garlic cloves, sprinkled with salt and pepper, and drizzled with the new olive oil. Occasionally they topped it with a tomato salad with basil, garlic, and balsamic vinegar – our present-day American interpretation of the Italian food.

As a college student, I can attest that this recipe for bruschetta is quick and easy to make (follow Simply Recipe’s tip about the plum tomatoes, which peel easily after parboiling), and is beautifully presented at gatherings with friends and family.
Price-wise, this recipe will spare your wallet: fresh basil will usually run you near $9/lb, but the quantity this recipe requires (about 7 leaves) cost me a whopping $0.50. Fresh tomatoes are about $2.50/lb and a loaf of nice crusty French or sourdough baguette should run you about $2-3.
The rest of the ingredients (garlic, olive oil, salt and pepper) should be essentials in your kitchen, but if you have to buy (don’t be ashamed) then they are investments and will be used often. Consider buying chopped garlic in a jar, which has a longer shelf life than fresh garlic and requires less work (peeling, chopping, etc.)

Recipe from Simply Recipes: Bruschetta with Tomato and Basil
Thanks to Kerry’s Island Kitchen for the historical information.

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