So, what is Bruschetta, anyway?
I always thought that bruschetta was some sort of a tomato salsa that is usually served on a piece of toasted bread, NOT the other way around. Well, much to my surprise, while searching the Net for some inspiration to make my own bruschetta, I learned that bruschetta would in fact be the piece of toast on which the tomato salsa is served…
According to Wikipedia:
Bruschetta is an appetizer from central Italy whose origin dates to at least the 15th century. It consists of roasted bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella.
Yet, another article says:
True Bruschetta is simple enough for even the kitchen impaired cook to master. It is traditionally a toasted bread rubbed with garlic and then topped with Extra Virgin Olive Oil drizzled over the top. The final step is to add salt and pepper to taste making this a simple yet satisfying dish for everyone.
I’m not liking this. Seriously! What is this new develry? 😉
So, then I guess what I am presenting you with today is NOT bruschetta, it’s in fact tomato salsa served on toasts. For it to qualify as bruschetta, I would’ve had to add olive oil, salt and pepper to my toasts. Oh well, it was very good nonetheless and just what I had in mind.
I was in the mood for something light and refreshing, and, to be honest, I had a surplus of tomatoes that needed to be used quickly. This fit the bill just right, bruschetta or no bruschetta!
- 1 whole wheat baguette
- 1 or 2 garlic cloves
- 3 tomatoes, seeded and finely diced
- 10 kalamata olives, finely chopped
- 3 tbsp red onions, finely chopped
- 2 tbsp fresh basil, finely chopped
- 2 tpsp fresh parsley, finely chopped
- 1 tsp white wine vinegar
- 1 tsp lemon juice
- ¼ tsp salt
- 1/8 tsp black pepper
- Goat cheese crumbles, to garnish
- Mix all ingredients for the tomato salsa in a small bowl (except cheese) and set aside to macerate.
- While that is happening, slice your baguette on the diagonal and toast the bread, either in your toaster or in the oven under the broiler. You want your toasts to be really nice and crispy.
- As soon as the toasts come out, rub them delicately with a garlic clove and top with the tomato salsa.
- Sprinkle with goat cheese crumbles and serve immediately