Italian Essentials: Tomato Bruschetta Topping
13 photos of Italian Essentials: Tomato Bruschetta Topping
By
Andy Anderson !
@ThePretentiousChef
11
I love a good bruschetta topping. Place it on some diagonal slices of artisan bread, a dot or two of balsamic glaze, and maybe a bit of cheese… heaven.
This is an easy/peasy recipe to assemble, and like all things homemade, you can vary the ingredients to suit your individual tastes.
So, you ready… Let’s get into the kitchen.
This is an easy/peasy recipe to assemble, and like all things homemade, you can vary the ingredients to suit your individual tastes.
So, you ready… Let’s get into the kitchen.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
Several
Prep:
5 Min
Cook:
15 Min
Method:
Stove Top
Ingredients
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PLAN/PURCHASE
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2 Tbspolive oil, extra virgin variety
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2 clovebaked garlic
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1 Tbspdried basil
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1 tspdried thyme
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3 mediumplum tomatoes, or 1 can (14oz) of diced tomatoes
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1 Tbsptomato paste
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1 - 2 Tbspwhite vinegar
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2 tspparmesan reggiano
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·salt, kosher variety, to taste
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·black pepper, freshly ground, to taste
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OPTIONAL ITEMS
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1 tspbalsamic vinegar
How to Make Italian Essentials: Tomato Bruschetta Topping
- PREP/PREPARE
- Plum tomatoes are more traditional for a bruschetta; however, feel free to experiment with whatever you have on hand.
- If you are using canned tomatoes, then cut the amount of tomato paste in half.
- If you want a sweet heat, then substitute white pepper, for the black, or use a bit of both.
- Suggestion on the white vinegar. Add one tablespoon, and taste, then add a bit more, if needed. I like my bruschetta on the tangy side, so I usually add both tablespoons.
- If you have never had the pleasure of baking your own garlic, here is a recipe for you:
Cooking Essentials: Baked Garlic - Gather your Ingredients (mise en place).
- Chop up the tomatoes.
- Chef's Note: Most Italian bruschetta's leave the skin on the tomatoes, and the seeds; however, if you want to remove the skin and seeds that is your option.
- Add the olive oil, garlic, basil, and thyme to small saucepan, over medium-low heat.
- As the oil begins to heat up, use a wooden spoon to smash the garlic into the oil.
- Allow to lightly simmer, for 4 – 5 minutes.
- Add the tomatoes, tomato paste, vinegar, and parmesan to the saucepan, and continue to slowly simmer until the mixture begins to thicken, about 10 – 12 minutes.
- Chef’s Note: While the mixture is simmering, taste and season with salt and pepper.
- PLATE/PRESENT
- Serve as an appetizer on toasted slices of artisan bread, or even use as a topping for steak and/or fish. Enjoy.
- Keep the faith, and keep cooking.
