I’m Like, 75 Percent Italian Bruschetta
I’m Like, 75 Percent Italian Bruschetta
I’m that annoying person who was once corrected by an equally annoying person on how to properly pronounce “bruschetta.” The “ch” sound is more like a “k.” K? And despite the fact that my great-grandmother Vincenza Albanese is probably rolling in her grave over my frequent attempts to speak proper Italian, I wear my heritage like a badge of honor, sans the tragic graphic T-shirts and excess hair spray associated with self-proclaimed guidos. But what makes up for my inability to speak the native tongue? This garlicky bruschetta, of course. Just one bite will have you assuming that I sip caffès, wear head-to-toe Gucci, and hang a poster of Sophia Loren eating rigatoni in my bedroom. Mangia!
Ingrediënten
FOR THE TOMATOES
- 1 pound heirloom cherry tomatoes cut into ½-inch dice
- 2 tablespoons minced shallot
- 1 garlic clove minced (optional)
- 1 tablespoon sherry vinegar
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
FOR THE WHIPPED RICOTTA
- ¾ cup fresh whole-milk ricotta
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 baguette sliced on the bias ½ inch thick
- 3 tablespoons olive oil
- Kosher salt
- 2 garlic cloves
- ¼ cup julienned fresh basil leaves
- Olive oil for drizzling
- Flaky sea salt for garnish
Instructies
- First make the tomatoes: Preheat the broiler.
- In a large bowl, combine the tomatoes, shallot, garlic (if using), vinegar, and olive oil.
- Season with salt and pepper.
- Set aside for at least 10 minutes and up to 1 hour.
- Meanwhile, make the whipped ricotta: In a food processor, combine the ricotta, olive oil, salt, and pepper.
- Process until smooth, 1 to 2 minutes.
- Taste and adjust the seasonings.
- Set aside.
- Spread the baguette slices in an even layer across two baking sheets.
- Drizzle both sides with olive oil and season with salt.
- Transfer to the oven to toast for about 1 minute per side.
- Remove from the oven and rub the garlic cloves over the slices of bread.
- Let cool.
- Spread a thin layer of whipped ricotta over the toasted baguette slices and top with the tomato mixture.
- Garnish with the basil, a drizzle of olive oil, and a little flaky sea salt.
- Serve immediately.
Notes / Tips / Wine Advice:
LITERALLY CAN’T EVEN
Mix up your tomato varieties. Use different heirloom tomatoes along with cherry tomatoes for a blend of flavors.
JUST THE TIPS
Bruschetta is a simple dish that has one main rule to follow: Use only the freshest ingredients. Tomatoes are in season in the summer, and you want to use only those tomatoes that are picked at the peak of ripeness.
Garlic is an essential component of this bruschetta. Rub a peeled clove over the freshly toasted slices of bread to extract the flavor. This is what Italians call a fettunta.
Garlic is an essential component of this bruschetta. Rub a peeled clove over the freshly toasted slices of bread to extract the flavor. This is what Italians call a fettunta.
