Wow, this is the most simplest yet tastiest appetizer!! and kinda never fails how so ever you make...
Well, the first time, i had it at a Restaurant called 'Pasta Fresca' at Boat Quay in Singapore.. Heavenly it was .. wanted to have just that in my dinner ... since i was with my friends .. i had to order other food. But, the first thing I did after I got back home, was to Google its recipe.
So, once I was in Delhi(home) on my vacations and my mom's cousin dropped by to invite to her daughter's wedding. Didn't have much at home, which was substantial enough for evening snacks, but, had all the ingredients that i could make Bruschetta except the Basil leaves (i used its sister Tulsi, instead, seriously). I dunno if that was good idea. I love Basil's smell, texture n taste.
Now, how I had made it that day, hmm infused the Garlic in Extra Virgin Olive oil. De-seaded the tomatos, put them into a bowl, added salt, a finely chopped garlic, tulsi leaves, dried oregano, olive oil.
Cut the bread (french loaf, 6 slices), toasted them Tava (Indian pan to roast breads) until golden brown and crisp on each side and brushed the garlic infused Extra Virgin Olive Oil.
Then topped the bread slices with tomato mixture and served immediately.
Well, It turned out pretty nice, but still i felt something was missing. Actually the ones which were not eaten immediately were getting a little soggy.
After that I have made them n number of times, searched on net for different ways to make it.
The last time, i had made the Bruschetta, was yesterday evening, for few friends, who were coming from The Hague, over from dinner. From the previous conversations with them, I figured out, that they like Italian food, so thought to make few of them. Well, they really liked the bruschetta.
So here it is, how i made them. (10 serving)
I used Baguette French bread loaf (or you may use any similar bread). Cut them into number of slices as required.
6 Red Tomatoes
3 Cloves of Garlic.
Extra Virgin Olive Oil, 2-3 table spoon
- 1.Mince 2-3 cloves of garlic. ( i used garlic press to do that) and the same in butter(or olive oil as stated above) and mix well and set aside.
- De-seed the tomatoes, Chop them and then slightly dab the kitchen paper to take away the moisture from the tomatoes,
- Put them into a bowl, add 2-3 table spoon of EV Olive oil, chopped basil leaves, a finely chopped garlic and chili flakes. ( Don't add salt at this point, it it helps tomatoes to release water).
- Leave the mixture aside for 30 minutes.
- Preheat the oven @ 220 degrees C for 10 minutes.
- Meanwhile, apply the the butter mixture on the bread slices. Roast them for 10-12 minutes in the preheated oven (you may also roast them on Flat pan or bread toaster or grill and apply the butter n garlic mixture after roasting).
Chopped Olives (black or Green) or chopped Onions or add mozzarella cheese :)