Although bruschetta can be found on chic restaurant menus around the country, the classic is humble: a slice of grilled, roasted, or broiled Italian bread, rubbed with garlic and topped with diced fresh tomatoes and a bit of olive oil. I’ve served bruschetta (pronounced brus-ket-a) topped with wild mushrooms, grilled chicken and asparagus, artichokes, olives, melted Asiago cheese and wherever my imagination leads. See where yours leads.
Makes 4 servings
4 slices (each 1/4-inch thick) crusty bread
1 clove garlic, halved
2 tablespoons extra virgin olive oil
1/2 small clove garlic, minced
2 plum tomatoes, chopped
1/4 cup kalamata olives, pitted and halved
6 basil leaves, finely chopped
1/2 pound fresh mozzarella, cut in medium dice
Salt and freshly ground black pepper to taste
Brown the bread slices in a toaster oven or under the broiler, taking care not to let the bread burn.
Rub a cut surface on the halved garlic clove over each slice.
Meanwhile, place a small saute pan with the olive oil and minced garlic over high heat for about 30 seconds, or just until the garlic begins to turn golden brown.
Place the chopped tomato in the hot oil, cook for 1 minute, turn off the heat, and add the olives, basil, and diced mozzarella.
Stir and season with salt and pepper.
Top each slice with a portion of the pan mixture.
NOTE: This recipe can easily be doubled or tripled.
Recipe from Chef Silvia Bianco