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bruschetta recipe

When making bruschetta, I’d like to politely insist that you keep the following in mind:

  • You will obviously use tomatoes when they are in season and acquire them from your garden or a farmer’s market
  • You will not refrigerate the tomatoes because that will ruin them
  • You will remove the tomato seeds but reserve the pulp by separating out the seeds from pulp with a mesh strainer and rubber spatula You can keep the resulting tomato water in the freezer and add to gazpacho or tomato sauce
  • You will use fresh basil
  • You will use fresh bread
  • You will want a whole piece of garlic, so make sure you are able to peel it without crushing it
  • You will want the garlic clove whole so you can rub it on the still-warm toasted bread, so that the texture of the toast will act as a natural grater
  • You will need to use high quality extra virgin olive oil from the most recent vintage possible. The olive oil should be fresh enough so that you experience a tingling sensation in the back of your throat
  • You will use white pepper so you don’t have black pepper specks scattered around

A nice 1lb+ tomato or a pint of cherry tomatoes
6 fresh basil leaves, julienned
4 slices of good fresh bread
2 tablespoons of extra virgin olive oil
1 clove of garlic
White pepper
Salt

First, toast your bread and while still warm, rub the clove of garlic on it which will grate/melt the garlic.

Half the tomatoes and remove the seeds. Reserve the pulp by separating out the seeds from pulp with a mesh strainer and rubber spatula You can keep the resulting tomato water in the freezer and add to gazpacho or tomato sauce.

Chop the tomatoes and add to a bowl along with the basil, olive oil, white pepper and salt. Spoon the mixture on top of the toast and eat immediately.

Serves 4.

leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.