21 tomato’s (3x7 punnet)
A whole large garlic, it was 12 cloves
30g bunch of fresh basil
Baguette
Extra virgin olive oil
Maldon salt flakes
Black pepper
MSG
Balsamic vinegar
Bruschetta can be made 2 days ahead of time, crostini can be made 1 day ahead of time, or prepped and frozen, then cook on the day!
Cut a pyramid/cone shape into the top of all tomato’s to take out the stem core bit, only about 1cm deep.
Half all tomato’s.
Scoop the seeds/water bit out of every tomato. Not the flesh/skin.
Slice each half into half again so you have 1/4 of tomato, slice the 1/4s into julienne, then a dice the same width as the julienne.
I then minced my garlic with a knife really fine, you can use a micro plane if you want.
Pluck all the leaves of the basil bunch, stack them on top of each other, maybe 10 a time, stems all facing same way, roll it up like a doobie, then slice it chiffonade from the tip to the stem.
Combine garlic, tomato and basil in a bowl, add extra virgin olive oil to combine, I probably used around 1/2 a cup, but this can vary based on tomato size/quantity, so use just enough to combine, then season and taste it to see if you need more.
Season with salt, msg and black pepper to taste. Seasoning is to taste, if you prefer it saltier, or more peppery, add more.
MSG works well with it but bare in mind you should substitute some salt for MSG if you use both. MSG occurs naturally in tomato’s, so additional MSG makes it especially tomatoy.
The crostini/bread is sliced baguette, tossed with salt, pepper and extra virgin olive oil, bake at 200 for 5-10 mins or desired crispyness.
Serve the bruschetta on the crostini with a drizzle of balsamic vinegar.
Removing the seeds from the tomato’s helps keep them crispy and less soggy over time. Which means you can either serve them all pre-made on the provision that they are being eaten right away, but their integrity won’t suffer.
Or serve them as a tray and bowl so people can self serve, with a spoon, no doubling dipping with crostinis here.
[Homemade] Bruschetta (/Bruˈsket.ta/)
imthejoshT OP t1_j5e9fsg wrote
Reply to [Homemade] Bruschetta (/Bruˈsket.ta/) by imthejoshT
Recipe/method
My ingredients:
21 tomato’s (3x7 punnet) A whole large garlic, it was 12 cloves 30g bunch of fresh basil Baguette Extra virgin olive oil Maldon salt flakes Black pepper MSG Balsamic vinegar
Bruschetta can be made 2 days ahead of time, crostini can be made 1 day ahead of time, or prepped and frozen, then cook on the day!
Cut a pyramid/cone shape into the top of all tomato’s to take out the stem core bit, only about 1cm deep.
Half all tomato’s.
Scoop the seeds/water bit out of every tomato. Not the flesh/skin.
Slice each half into half again so you have 1/4 of tomato, slice the 1/4s into julienne, then a dice the same width as the julienne.
I then minced my garlic with a knife really fine, you can use a micro plane if you want.
Pluck all the leaves of the basil bunch, stack them on top of each other, maybe 10 a time, stems all facing same way, roll it up like a doobie, then slice it chiffonade from the tip to the stem.
Combine garlic, tomato and basil in a bowl, add extra virgin olive oil to combine, I probably used around 1/2 a cup, but this can vary based on tomato size/quantity, so use just enough to combine, then season and taste it to see if you need more.
Season with salt, msg and black pepper to taste. Seasoning is to taste, if you prefer it saltier, or more peppery, add more.
MSG works well with it but bare in mind you should substitute some salt for MSG if you use both. MSG occurs naturally in tomato’s, so additional MSG makes it especially tomatoy.
The crostini/bread is sliced baguette, tossed with salt, pepper and extra virgin olive oil, bake at 200 for 5-10 mins or desired crispyness.
Serve the bruschetta on the crostini with a drizzle of balsamic vinegar.
Removing the seeds from the tomato’s helps keep them crispy and less soggy over time. Which means you can either serve them all pre-made on the provision that they are being eaten right away, but their integrity won’t suffer.
Or serve them as a tray and bowl so people can self serve, with a spoon, no doubling dipping with crostinis here.