BruschettaTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:347.7 kcal
Proteins:6 g
Fats:20.7 g
Carbohydrate:34.8 g
Fibers:2.4 g
Sugar:0.8 g
Cholesterol:0 mg
Sodium:401 mg
Calcium:73.5 mg
Energy:133 kcal
Proteins:2.3 g
Fats:7.9 g
Carbohydrate:13.3 g
Fibers:0.9 g
Sugar:0.3 g
Cholesterol:0 mg
Sodium:153.4 mg
Calcium:28.1 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
*Basic recipe
4
slices of crusty white italian style bread or baguette
2
cloves of garlic, halved lengthwise
30
ml
extra virgin olive oil
salt and pepper
Add 2 Italian [a=63]Tomato[/a]es
Add 4 basil leaves
Add 100 g (3 1/2 oz.) smoked salmon
2
green onions, finely chopped
METHOD
Basic preparationToast the bread under the broiler for a few seconds - it should be crispy. You can also toast it on the barbecue and prepare your appetizers outdoors without having to slip away from your guests. Rub the bread with the garlic clove; drizzle with olive oil. Season with salt and pepper and serve immediately.Chef's tip
Why is the garlic not rubbed onto the bread before it's toasted? Simply because we're looking for a more easily digestible and more subtly flavored result.
"Col pomodoro" version - with tomatoes
Wash the tomatoes; blanch for 1 minute in boiling water; drain and remove the skin - this is the easiest way to peel a tomato quickly. Cut the tomato into small dice. Place the tomatoes onto the toasted bread that has been rubbed with garlic. Drizzle some olive oil over top, season with salt and pepper and serve immediately.
"Col basilico" version - with basil
You can prepare the basil version starting with either the basic recipe or the tomato version. Finely snip the basil leaves using scissors. Place on toasted bread that has been rubbed with garlic, or on top of the tomatoes, depending on the version you choose. Drizzle some olive oil over top, season with salt and pepper, and serve immediately.
"Col salmone" version
Place a few strips of smoked salmon onto toasted bread that has been rubbed with garlic; sprinkle with a few pieces of green onion; drizzle with olive oil, season with salt and pepper and serve immediately.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
You say "brushetta," I say "brusketta"...
In Italian, the letters "ch" represent the sound "k." No matter how it's pronounced, bruschetta has been enjoyed by Italians for centuries. And while the "col pomodoro" version, made with tomatoes, is well-known outside of Italy, the term bruschetta refers specifically to toasted bread, rubbed with garlic and drizzled with olive oil. After that, it all depends on individual tastes and available ingredients. Are unexpected guests dropping by? Make up a platter of various kinds of bruschetta!
