This month's challenge at Recipes to Rival was hosted by Lauren from Fried Pickles and Ice Cream
Despite we had to make two super easy recipes, Bruschetta (antipasta / appetizer) and Limoncello (digestivo / after-dinner drink) I just was able to make one (supplying problems with Limoncello recipe :( )...
Bruschetta, having its origination in Italy, is served as an antipasta. It is one of the simplest and easiest things to make and will gratify your taste buds. In Italian, Bruschetta is pronounced ‘brusketta’, where ‘bruscare’ means ‘to roast over coals’.
The trick is to roast or grill the bread... NOT bake it as it is done in America. Once you have tried this recipe you will have a hard time ordering it at a restaurant!
- 4 slices Rustic Bread
- 2 cups chopped Roma Tomatoes
- 1 clove Garlic
- 4 to 8 leaves Basil
- Extra Virgin Olive Oil
- Sea salt
- Heat grill or grill pan to medium high heat
- Slice THICK pieces of bread
- Place bread on grill until each side has a nice golden color
- Rub garlic on top side of each bread piece
- Pile tomatoes on-sprinkle one big pinch of salt per piece on top of the tomatoes
- Generously drizzle oilve oil on top of tomatoes (about 2 to 3 tablespoons per piece)
- Add basil to the top
** This is a very simmilar dish as what we call pa amb tomàquet in Catalonia. Ingredients and steps are basically the same, but with one little difference: on step 5 we rub half a ripe tomato on top side of the bread pieces as we do with garlic. We eat them with some cold meat like chorizo, Serrano or Iberico ham, fuet or cheese. You may have this dish at anytime during the day...