How to make - succulent - Bruschetta?
What ingredients do you need, and what steps to perform to make Bruschetta?
While on honeymoon in Tuscany we got bruschetta with chopped tomato and herb topping, on crusty bread (I think there was some olive oil on the bread?)
Is there a trick to making the tomatoes succulent, or is it simply down to good ingredients?
Thanks :)
Best Answer
There's just no comparison between in-season, local tomatoes that you get in Italy and the supermarket crap you get anywhere else, which probably accounts for most of the difference.
Your best bet is to look for heirloom tomatoes, in season. Failing that, try New Jersey beefsteak tomatoes, again, in season. Or any of the "vine ripened" tomatoes you see in fancy grocery stores, although every year those get harder and more tasteless. Finally, if desperate, and you have no choice but to use supermarket rock tomatoes, at least get plum tomatoes, which manage to retain a tiny bit of flavor.
Bruschetta is just:
- yesterday's bread (ciabatta or a French baguette), thinly sliced, brushed with olive oil, and grilled or toasted
- chopped tomatoes
- garlic, basil, Italian parsley, and any other tasty herbs you have lying around (Oregano?)
- The finest extra virgin olive oil in the house
- Salt and pepper to taste
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How do you make original bruschetta?
IngredientsWhat is bruschetta topping made of?
It's just a mixture of chopped tomatoes, balsamic, basil, and garlic, spooned over olive-oil brushed slices of toasted baguette or rustic bread. It's perfect for a party because you can make a large batch of the topping ahead of time, as well as toasting baguette slices.What is the difference between bruschetta and caprese?
What is the difference between bruschetta and caprese? Bruschetta is classically known as small toasted bread slices that are topped with a tomato and basil mixture. Caprese is typically seen as a salad of sliced tomatoes, sliced fresh mozzarella, and fresh basil leaves.How to Make Italian BRUSCHETTA - Easy Appetizer
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Answer 2
This is basically down to buying good ingredients. Mass produced tomatoes can be a bit dry so try and source organic ingredients that haven't been force grown in these factory sized poly-tunnels.
Answer 3
Make sure you remove the seeds from your tomatoes. This is especially important for making bruschetta since it will have too much tomatoe juice in it if you don't follow this procedure:
- Cut the tomatoe in half.
- Hold the with the cut side down and squeeze.
- With a blunt knife scrape all the seeds off.
Make sure you squeeze all the juices out and get all the seeds out.
Other than the de-seeded fresh tomatoes you should add:
- Fresh minced garlic
- Fresh minced basil
- Olive oil
- Salt and pepper
Some recipes call for balsamic vinegar as well.
Answer 4
One method I like to make tomatoes more succulent is, after chopping them up, place them in a pasta strainer and toss with some salt. The salt will not only bring out the flavor, put also osmotify out the water and concentrate the flavor in the remaining tomato chunks.
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