Bruschetta Cynthia Ferris Bennett recipe.
Tomato is a fruit, yes a fruit..but why? A vegetable fruit will have at least one seed and grow from the flower of the plant. With this definition in mind, tomatoes are classified as a fruit because they contain seeds and grow from the flower of the tomato plant.
Whether you consider tomatoes a vegetable or a fruit, I think we can all agree that fresh, ripe tomatoes from your garden or farm fresh are a culinary memory you will always remember.
Bruschetta (pronounced “broo ske ta”) is one of the most flavorful and versatile additions to fresh tomato recipes. Traditionally, you can serve these tomatoes on toasted Crostini but they’ve also been known to top my grilled salmon and topped with my favorite fresh fettuccine pasta. Be sure to use a variety of tomatoes for both taste, texture and color.
2 pounds tomatoes (heirloom, San Marzano, Roma, komato, yellow pear)
4 ounces fresh basil leaves (stems removed), very thinly sliced chiffonoid style
2 fresh garlic cloves, finely minced
6 tablespoons extra virgin olive oil
sea salt to taste
Spray oil – preferably pure olive oil
Baguette – inch slices
grated parmesan cheese
Reducing balsamic coating
Preheat the oven to 400 degrees.
Lay baguette slices in a single layer, drizzle with extra virgin olive oil and sprinkle with sea salt. Bake until slightly toasted, about 5-10 minutes. Take out from the oven and set aside.
Slicing the basil: Stack a few basil leaves and roll them tightly. Cut thin, round slices, and put them in a mixing bowl. Set aside some basil slices for topping.
Garlic: Use a garlic press to finely chop the garlic cloves. Put in a mixing bowl.
Bring a pot of water to a boil and boil the tomatoes until the peel begins to blister and open. Please note that it is best to boil in several batches if you are using different sizes of tomatoes for lighter poaching. Once the peel is removed, open the tomatoes to remove the seeds. Cut all the tomatoes into coarse pieces and place in a mixing bowl until cool.
Add pure olive oil and mix well. Let the flavors blend for 30 minutes.
Put the toasted crostini on your favorite plate. Finally, stir in the bruschetta mixture. Place 1 tablespoon full of bruschetta mixture on top of each crostini. Once each crostini has got the bruschetta mixture, sprinkle shaved Parmesan cheese and top each crostini with a generous drizzle of Balsamic Glaze. Sprinkle with the rest of Basil Chevonnad and you’re ready to serve… Mangia!
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