Cooking Italy~Tomato Bruschetta

5 07 2009

One of the marvelous things about cooking with on-line groups is the fascinating group of folks you meet!  Our new friendships made at Whisk Wednesday had an unexpected bonus…Angela of Spinach Tiger is of Italian decent, has been to Italy, and is willing to share her expertise in this cusine! And thus, Cooking Italy was born.  We’re cooking out of Marcella Hazan’s Essential Italian, and will be presenting a weekly dish.

To start us off, Angela selected Tomato Bruschetta…an Italian classic.  While the history of this dish is rooted in the Fall season, with the bread being grilled over an open outdoor grill, the recipe is equally fitting for Summer dining.  Crusty Italian bread is grilled, rubbed with garlic, seasoned with salt and pepper, then topped with tomatoes and grilled again, and served with fresh basil topping the toasted, smoky bread.  This is a perfect starter for any grilled meal.  You can set it out while you or your partner is putting the finishing touches on your supper, and they won’t mind at all if it takes a little time.

Our rendition has us still using up odds and ends of the great refrigerator debacle (see previous posts), so we used *shhhh* French bread.  Regardless of the origin of the bread, this was wonderful!   We used it in place of a salad with our grilled 4th of July supper.  Grilled chicken breast, garlic sauteed asparagus and bruschetta…mmmmmm!  We found it absolutely delightful, and can hardly wait until we have our own, fresh off the vine, tomatoes available.  We had a few very small tomatoes ready, but no big ones yet. We did have fresh from the garden herbs though. I thinned a bowl of basil starts for this dish…truly fabulous flavors!

What a great start to a new cuisine!  I’ve been reading what Ms. Hazan has to say about Italian cookery, and the similarities between Italian and French are many and varied.  I suppose that’s to be anticipated. When you look at a continental map, they’re part of the same land mass…much like two sides of the North American area, where there are a lot of similarities, yet differences depending on local availability.  But the history…oh my gosh! The Americas can’t begin to touch the history…simply because no one recorded ours! LOL!




4 responses

16 07 2009

That looks so delicious!

7 07 2009
Maria Paray

I love seeing what everyone else’s “take” is on the same recipe. What a great idea to use the tomato bruschetta as a salad! Looking forward to lots of happy Cooking Italy!

6 07 2009

This looks so good! I just love the color of all the fresh ingredients. Isn’t this going to be such fun??

5 07 2009

That’s beautiful! Love it. Great post!

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