Bruschetta

         

            Bruschetta is one of the simplest, yet most complex antipasto (starter dish) I have produced. There are so many different variations of bruschetta that some would argue we have lost what bruschetta truly is. Based on my research, and talking with some true Italian friends that are chefs, bruschetta in its original form is grilled bread rubbed with garlic and topped with olive oil and salt… That’s It.

            As generations have past, the true definition of this classic continues to change even in its country of origin. My earliest memories of bruschetta bring me back to the kitchen I started my journey as a chef in Sarasota, Florida. The chef who trained me, and asked that I not mention his name, was born in Naples, Italy and is a third-generation chef and first of his family to come to America. The one thing he has consistently said about bruschetta is, “The bruschetta bread is like a blank art canvas, what you place on it can never be wrong.” When asking what he meant by this as a young chef, he told me that there is no possible way to mess bruschetta up because it is what you want it to be.

            Over the years, I have made many different variations of bruschetta. Today, I share with you the one that my mentor likes the best.

INGREDIENTS

1 Fresh Baguette

8 oz Fresh Mozzarella (Diced)

½ cup Red Onion (Diced)

1 cup Roma Tomato (Diced)

½ cup Fresh Sweet Basil

½ cup Balsamic Vinegar

Olive Oil

INSTRUCTIONS

1.      Dice mozzarella, red onion, tomato into small (approximately pencil eraser size) pieces.

2.      Remove basil from stems and cut into thin strips.

3.      In a mixing bowl, combine mozzarella, red onion, tomato, and basil being careful not to damage the ingredients.

4.      Add balsamic vinegar to this mix and combine.

5.      Place mix in refrigerator for 1-2 hours to allow mixture to marry.

6.      Slice baguette into ¼ inch thick pieces using zero angle cuts.

7.      Place slices on a baking sheet and drizzle each with olive oil to cover just the top of the bread.

8.      Place baking sheet into oven at 500 degrees to toast bread being careful not to burn or brown the baguette (approximately 4-5 minutes).

9.      Remove baguette slices from baking sheet onto chosen serving surface.

10.  Using a small spoon, scoop a heaping portion of the bruschetta mix from bowl onto each baguette slice.

11.  Drizzle each finished bruschetta piece with the balsamic vinegar from the mixing bowl (this will assist in the flavoring of the final product and offer a unique infused flavor).

         This antipasto has brought back some great memories for me. It is truly a representation of the simplicity of food that we sometimes forget. I hope you enjoy.

Chef Tufaro