Monday, June 20, 2011


Good Morning and Asalamualaikum Malaysia. Today for breakfast we had a great finger food menu that goes in any occasion.

It's an Italian favorite bruschetta. I really love this dish, simple and delicious.When I first tasted in Cape Town South Africa, it was one of the most memorable eating experiences of my life.I did my research and tested a few variations of bruschetta, however bruschetta with tomato is still on top of the list. It's crunchy, delicious and fast to make.

For those who are not familiar with this dish here's an explanation by Wikipedia,
Bruschetta (Italian pronunciation: [brusˈketːa] is an appetizer from central Italy whose origin dates to at least the 15th century. It consists of roasted bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. of bread which are sometimes grilled. This was a way of salvaging bread that was going stale. - Definition by Wikipedia.

It's really...really simple and it only takes you 15 minutes to get it, so satisfying  Variations evolved to further incorporate things like chopped tomatoes, beans and fresh herbs and even tuna or sardine. This recipe recreates the standard Italian tomato bruschetta that you'd often be served in an Italian restaurant at the start of a meal, quickly and easily in your own kitchen

The other way of doing it is reserved some of your spaghetti sauce, add some fresh cubed tomato and basil leav... wooola here goes your scrumptious and crunchy bruschetta. Trust me once you tried, you will be asking for more.

Bruschetta with Tomato and Basil Recipe


  • 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
  • 2 cloves garlic, minced
  • 1 Tbsp extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 6-8 fresh basil leaves, chopped.
  • Salt and freshly ground black pepper to taste
  • 1 baguette French bread or similar Italian bread
  • 1/4 cup olive oil


  1. Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.
  2. Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.
  3. While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
  4. Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
  5. Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.
  6. Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.
  7. Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)

Mudah, ringkas dan pantas itu yang dapat saya gambarkan tentang resipi ini. Pertama kali mencubanya di Cape Town Afrika, itu sahaja makanan halal yang boleh saya sentuh ketika itu, roti dan bahan toppingnya fresh vegetables. Ini sebenarkan menu popular di Itali tetapi menjadi satu juadah pembuka selera atau pun sebagai hidang koktail dimajlis-majlis, malah kini ianya menjadi satu menu sarapan pagi yang amat digemari.
Dengan menggunakan Roti Perancis yang dipotong menyerong dan nipis, disapu dengan minyak zaiton dikedua-dua belah dan dipanggan dahulu roti. Kemudaian diletakan buah tomato segar ataupun apa-apa bahan seperti tuna, daging ayam dan apa sahaja menyelerakan anda. Paling mudah jika anda membuat spaghetti ketepikan sedikit kuah spaghetti itu. beli roti Perancis bakar seperti yang saya cadangkan dan letakkan kuah spaghetti itu di atas. Enak makan panas-panas semasa roti yang dipanggang itu masih panas dan ranggup wee....... hirup bersama Coffe Lathe mak datuk memang sedap. Tak percaya pergi cari roti Peranchis dan cuba. kalau di Itali tu mereka mempunyai set grilling khas, tapi bagi kita di sini cukup dengan membakar dengan oven. Menu yang sihat dan mengenyangkan. SELAMAT BERSARAPAN

Next Post - Marbled Muffins

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