Bruschetta
It appears that most of the world (or at least the social media/instagram world) has completely entered Fall. The only recipes to be found right now include apples or pumpkin-spice. And while I am never one to turn down a piece of apple pie, this weekend is still technically summer and I intend on soaking up every last bit. This recipe is the perfect bridge for that September weather- where you need a t-shirt in the afternoon and want slippers and a fire by evening. It is warm and comforting and uses up all of those last vestiges of tomatoes from the garden.
In my early 20s I knew very little about cooking. I loved being in the kitchen, testing and lending a helping hand with a glass of vino in the other. Most of what I did know came from my favourite two Italians (aptly named Maria and John- short for Giovanni). Bruschetta was one of their specialties. As it turns out, the recipe is rather simple. In fact it took me longer to pronounce it than learn to cook it. Perhaps I just had good teachers!
You don’t need to skin the tomatoes if you are feeling lazy. If you are skinning them, bring a sauce pan with water to boil and fill a large bowl with water and some ice. Score an “X” on the bottom of each tomato and place a few in the water until the skins begin to peel away from the flesh and take on a “wrinkled” look. This should only take a minute, you do not want to actually cook the tomatoes. Immediately transfer to the ice bath and repeat with the remaining tomatoes. Lastly, you want the bruschetta to sit for a bit in the fridge to let the flavours meld. I don’t add the basil until the very end though, so it doesn’t brown.
Bruschetta
Serves 8-10 as an appetizer
12 roma tomatoes
1/4 cup fresh basil
5-6 cloves garlic, divided
3 Tbsp olive oil, divided
1 loaf fresh French baguette, cut thinly into 1/4 inch slices
8 oz. mozzarella cheese, very thinly sliced and cut into pieces approximately 1″ x 2″, to cover the sliced bread
salt
Blanch the tomatoes briefly and peel the skins. Cut in half and seed the tomatoes. Chop the tomatoes and place in a medium sized bowl. Finely dice 4-5 cloves of garlic and combine with the tomatoes, 1 Tbsp of oil and salt to taste. Let the tomatoes sit for at least an hour and up to 2 days to allow the flavours to meld.
Cut the baguette and lay the slices on a baking sheet. Drizzle with the remaining olive oil and toast in a 425F oven, for approximately 5 minutes (be careful to watch so the bread does not burn).
Meanwhile, cut the basil into fine ribbons and add it to the tomatoes. Taste to see if additional salt is needed.
Remove the baguette from the oven. Rub each piece of baguette with a clove of garlic and top each with a piece of mozzarella. Top with the tomato mixture and serve immediately.