Bruschetta is a rustic dish. It’s a perfect balance of acidity, salinity, and herbaceousness. Before you even taste it, you can smell the earthy garlic and bright basil mingling together dressed with fruity olive oil and acidic red wine vinegar. Once you take a bite, the textures astound - crisp baguette topped with juicy tomatoes and creamy goat cheese. Paired with a glass of wine it’s a glorious way to start an evening.
An old Italian proverb says: “Day-old bread, month-old oil, and year-old wine”. Never is this spirit for life more true than with bruschetta, which actually means “toast”, and refers to the toasted bread with garlic and olive oil that the tomato topping sits upon. Bruschetta, as we know it in Canada, is “bruschetta con pomodoro”, or “toast with tomatoes”, and is the traditional way of consuming bruschetta in Naples. Nowadays many kitchens are putting their mark on bruschetta by innovating with toppings, including our Chef Brandon Thordarson.
You have to respect the ingredients and handle them with care.
Chef Brandon’s secret to amazing bruschetta is finding the freshest tomatoes and basil available. His essential shopping list for this great starter is simple:
- Ripe Tomatoes
- Red Wine Vinegar
- Olive Oil
- Fresh Basil
- Diced Onion
- Minced Garlic
- Crumbled Goat cheese
- Salt and Pepper