Bruschetta

Bruschetta

Category: Cold meals and snacks

Kitchen: italian

Ingredients
Tomatoes	2 pcs
garlic	3-4 slices
balsamic vinegar
olive oil	2 tbsp. spoons
basil
salt pepper

Cooking method

• Here's a recipe from Alexandra. But for me it is very different. And in Italy, I was not rejoicing, maybe it actually does not look the way I suggest.
• Peel the loaf, cut into not very thick slices.
• Free a couple of tomatoes from the skin (make a cross-shaped incision on top, pour boiling water for a minute, and it is easy to remove the skin), finely chop, 3-4 cloves of garlic, also finely chop the tomatoes, mix everything with a tablespoon of balsamic vinegar, a couple of tablespoons of olive oil, salt and pepper to taste. I also add finely chopped basil there. If you get a lot, put it in a jar and in the refrigerator.
• The bread was fried on a wire rack in the oven. But more often I do it in a toaster when I need a little. In no case should you fry in oil. Amazingly delicious! Again, for my taste and for the taste of those who were treated.
• The tastier the tomatoes, the better the bruschetta.

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And now the promised recipe has already been drawn) Thank you! let's cook I think it should turn out very tasty!

I think it should turn out very tasty!

I really hope

How to replace balsamic vinegar?

[Alexandra?]

How to replace balsamic vinegar?

I have already decided for myself to exclude this product without replacement. I think that's enough garlic, olive oil and basil. What? very, in Italian, I would even say, in Catalan. Yes, Alexandra?

Balsamic vinegar is fragrant, but also expensive ... I propose for lack of balsamic vinegar to flavor the usual one. Place a sprig or two of rosemary in a bottle of regular vinegar. Leave it there. And your usual vinegar will change before our eyes ...

[Alexandra?]

I have already decided for myself to exclude this product without replacement. I think that's enough garlic, olive oil and basil. What? very, in Italian, I would even say, in Catalan. Yes, Alexandra?

Exactly, IRR, it was in Catalonia that I peeped my brussetta
Well, maybe grate half a tomato, small, strong

Mila, I have homemade apple cider vinegar, flavored with tarragon - I'll try with it .. although these herbs smell differently

We've got 6% balsamic vinegar here. You probably also have about the same. Therefore, if you use home-flavored, then pour a little less. After all, usually vinegar is 9%.
And balsamic vinegar is flavored with various Italian herbs. Aromatizing at home is only a plus !! You can flavor it with anything you like!

[Mila007]

We've got 6% balsamic vinegar here. You probably also have about the same.

Mila007, out of 6% we have not balsamic, but apple. He is somehow not to my taste. That's why I buy grape balsamic ones. A little expensive, but I rarely use vinegar in general, so I have enough for a long time.

[Bruschetta (]

A bit of history- Bruschetta (ital. bruschetta or less often bruschetto from bruscare - to bake on coals (in the Romanesque dialect)) - a traditional Central Italian common dish (which has analogues in other regions), nowadays - an antipasto snack before the main changes of dishes to "raise the appetite" ... A distinctive feature of bruschetta from a sandwich or toast is that slices of bread are pre-dried before frying (on a grill, wire rack or in a frying pan without oil). Ciabatta is ideal for making bruschetta.

The number of ways to prepare bruschetta is enormous - with prosciutto ham, tomatoes, basil, mozzarella, olives and other ingredients.The most common recipe is with tomatoes and basil, but the simplest and most classic bruschetta is toasted Tuscan bread toasted with high quality refined olive oil and grated with a clove of garlic.

In Tuscany, the variety is called "fettunta" (Italian fettunta from "fetta" - slice), in some areas - "panunto" (Italian panunto from "pane" - bread). When the bread is already hot and crispy, it is rubbed with a head of garlic on the surface and then seasoned with extra virgine olive oil, salt and pepper. It is believed that this poor food was born as a snack for the workers in the fields. Probably made from home-baked bread, even stale, and with added pieces of meat and "salsiccia" (Italian salsiccia: "sausages" -spikachek) added for taste. (I have highlighted - smiled, what was once considered poor food, now can be found in expensive restaurants. Where is the world going?)

Pictures (don't look hungry!)

IRR, well, you can't do that, but before lunch

[celfh]

IRR, well, you can't do that, but before lunch

celfhDuc, I honestly warned not to look hungry! And finally, bruschetta is served to raise your appetite. Well, consider that I did just that!

IRR, after such theoretical training, you can start practice

[Tanechka]

TanechkaThank you for the bruschetta. Very, very tasty. I bought balsamic vinegar specially for her. Made with homemade French bread. I dried it in the oven, but why can't you fry bread in butter?

[Olima]

Olima, oh, how delicious and beautiful! I must also cook a bruschetta

[Olima]

I dried it in the oven, but why can't you fry bread in butter?

Olima, but you try)) Probably you can, but traditionally bread is dried. I generally dry it in a toaster))

Opened the season. True, the tomatoes are still purchased, homemade ones are still in the process of ripening.
I eat this bar and bastard .....

Oh ~ her ~ her !!!)))
And I want this! But what is it, just crawled out of the kitchen, finished all the work (as I thought), was going to rest ... I opened the HP, and here!
Bruschetta! .. The name is beautiful, I haven't heard it before.
But today I will make and taste! Your tomatoes are ripe!

[mamusi]

The name is beautiful, I have not heard it before

mamusi, This is delicious!