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
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.