It was in Julie & Julia movie that I saw Amy Adams make it. She roasts the bread slices really well with loads of olive oil on the pan, turned them with a fork, and seasoned her tomato and yellow pepper. There was a clear sound of the crunch at the dining table when her husband started to eat it, and I almost could smell the basil leaves and taste the tomatoes. It was love at first sight. That’s how Julia Child must have made it too, I wondered.
Now, I have had many versions of Bruschetta but somehow, this authentic version is stuck in my head. So, when I saw a huge piece of Baguette at a nearby food store, I knew what my mind wanted to make with it. I had announced it right then at the store before my husband, and luckily, used it on time at home.
I didn’t have fresh basil leaves in the fridge. Actually I did have some, but they’d gone black. But, nevertheless, I went ahead and made Bruschetta with whatever was in hand. And we loved it as usual; and, it had a nice crunch too.
Delicious food doesn’t have to have loads of cheese in it. Nor does simple food have to have a long procedure to be followed. You know, my favourite Greek dip, Tzatziki, or, say, the Middle-Eastern sauce, Tahini, are recipes that are extremely simple. But, we often overlook such dishes in the kitchen, and that feeling of triumph is non-existent when we make them.
I have always believed that in my kitchen, homemade shall be treasured forever, and whether it is simple recipes of peanut butter or just Bruschetta, these would never be undervalued.
This is just me trying some authentic food. Here we go.
Tomato – roughly chopped (I took two medium-sized tomatoes for 5-6 slices of my French bread).
Basil leaves – fresh ones (but, I used a super crispy and dried batch)
salt and pepper as per taste
a clove of garlic
a small amount of butter
half a tsp of balsamic vinegar (optional; I didn’t have it)
onion or bell pepper of your choice (I almost always use none of these, but you can)
Chop the tomatoes, and season it with salt and pepper. Add in the basil leaves with a dash of olive oil.
Slice the bread and place each one on the griddle after drizzling some olive oil on it. Roast them golden brown. I do add a bit of butter here for that extra crisp.
With the help of a fork keep turning the slices. Once done, peel a clove of garlic and rub it on each slice. This is the best thing to do, as adding them with the tomatoes add too much of a pungent smell. When you rub the clove of garlic on the bread slice, it leaves a hint of aroma and is just perfect for your Bruschetta.
Garnish the seasoned tomatoes on the slices. Add a basil leaf or two for that picture-perfect look. When serving on the plate, you can drizzle that last bit of olive oil on it. It won’t harm.