Bruschetta al pomodoro...
Can
you have more than one favorite? When it comes to good Italian cooking,
your favorite is usually what you're eating at the time (it's no wonder I gained
weight living in Italy). 
Today's dish, Bruschetta (pronounced brus'ket'ta—please get this
one right!), is a classic Italian starter with many variations (toppings). It originated
in the 15th century in central Italy (Lazio, Marche, Toscana, Umbria). The most
popular preparation (with tomato) is presented here.Ingredients:
- bread (Italian or French style loaf)
- 3-4 garlic cloves (whole peeled)
- olive oil
- 6 roma tomatoes (diced)
- 4 basil leaves (sliced crosswise and then in half)
- salt
- Cut the loaf of bread into 1/2" slices.
- Grill (or toast) each slice of bread.
- While still warm, rub a clove of garlic over the surface of one side.
- Push down on the bread slice so that the oil will penetrate the surface.
- Drizzle (or brush) olive oil over the surface and place on a serving plate. Repeat for each slice.
- At the same time, dice tomatoes (by hand) and place in a small bowl.
- Add basil, 2 TBL olive oil, and salt (to taste).
- Cover each slice of bread with a large spoonful of diced tomatoes. Buon appetito!
- The classic preparation is with no topping (just salt). However, variations may include toppings of red pepper, vegetables, beans, cured meat, and/or cheese. The most popular American recipe involves basil, fresh mozzarella, and tomato.
- The amazing tastes of Italian cooking are all in the freshness of the ingredients. For example, when the recipe calls for olive oil, it means a good quality extra virgin olive oil grown and produced in Italy.
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