After a slow week, we’re back with a vengeance. And by a vengeance, we mean the greatest bruschetta you will ever eat. We’ve debated the actual origins of this bruschetta recipe, with Sal claiming his Aunt in Sicily explained it to him and Elise claiming that we modeled it off a delicious version eaten at a small cafe in Taormina (also Sicily!), that forever changed our perception of tomato bruschetta for the better. Either way, this bruschetta is phenomenal and even Elise, the tomato hater, is obsessed with it. The arrival of more tomatoes from our garden proved the perfect time to bruschetta-it-up.

Interestingly, bruschetta itself does not always have to be made with tomatoes (most people are only familiar with this version here in the states. And please, people, it’s pronounced bruSKEtta NOT bruSHEtta!). Rather, it can be any combination of toasted bread/crackers and delicious, spreadable topping. Still, we’ve found that you can’t go wrong with the classic flavors of tomato, basil and garlic.

Our version of bruschetta is a classic with a twist. We pump our recipe up with the addition of onions (this is the secret ingredient, surprise!). Also, we chop our garlic and add it to the mixture rather than rubbing the clove straight on the bread. We find that the spicy, crunchy combo of the onions and garlic really amps up the flavors, adds dimension and cuts the tomato taste in a way that is quite pleasing to anyone who’s one the fence about tomatoes. 

(tomatoes, onion, basil and garlic. Pig shaped cutting board optional)

Tomato Bruschetta (serves 2-4)

From the garden: tomatoes, basil

3 small-medium tomatoes (we used two regular and a bunch of cherry tomatoes here)
1/4 onion
1 clove garlic
small bunch basil
Salt
Pepper
Dried oregano
Extra Virgin Olive Oil
Crusty bread, toasted, for serving. 

Finely dice the garlic and onions. Chop tomatoes into small bite sized pieces and add to onion/garlic mixture. Mince basil and add as well. Add olive oil to taste (about 2 tbsp), as well as salt, pepper and oregano. Mix thoroughly*. Serve atop toasted bread.

*Let mixture sit for a bit in order to let the flavors meld and develop. Or, if you’re like us, eat the whole bowl immediately and regret nothing. 

This bruschetta is truly epic. We lived in Naples, Italy for a year after college, and “bruschetta time” was a weekly occurrence. “Bruschetta time” involved making a huge batch of this bruschetta, toasting up about 25 pieces of bread (often we would add melted mozzarella to the bread as well, to make it even more decadent), and eating every last piece down to the crumb. Typically, fighting over who got more pieces was involved, as was hogging the spoon in order to beat out the other for the best scoops. Ah, romance.

But seriously, how could you not fight over this delicious concoction? It is an ode to tomatoes and summer. It is drip down your chin juicy. It is sweet, pungent, fresh and spicy all at once. It is deceptively easy to finish off an entire bowl in one sitting.

We are looking forward to much more “Bruschetta time” this summer. Might we add that this is the perfect dish to impress at a party. Everyone we’ve ever served it to has loved it. Note: due to the amount of onions and garlic, this may not be the dish to serve on a first date. You would probably be too busy inhaling this bruschetta, as we were, to gaze lovingly into each other’s eyes, anyway.