Pronounced “broo-ske-ta”. (Dear Webster, don’t worry.) It’s a simple dish, think garlic bread, usually a snack or starter before dinner. Recipes vary but you can never go wrong with a fresh tomato and herb version that Paul and I learned a couple of years ago during a cooking class in Tuscany. My interpretation of the recipe follows. *Note: whether you weirdly pose simultaneously as Ryan and I have is up to you. Either way, enjoy!
- 4-6 ripe cherry tomatoes or 2-3 plum tomatoes finely diced (big tomatoes would work — they just need to be sweet and ready)
- 1/4 cup olive oil
- 1 clove garlic diced
- 4-5 fresh basil leaves torn or cut into small pieces
- 1 tablespoon salt
- 1/2 teaspoon pepper
- 1/2 nice loaf of bread (baguette, ciabatta, etc.), sliced and toasted in the oven with a little olive oil on both sides
- Pineapple platter belonging to Italian bachelor landlord, optional
The ingredients above will make about 8 toasts, which is good for 3 people. The exact amount of each is up to you, but the ratio should follow the order above. Mostly tomatoes, then olive oil… Once everything is cut up into fine pieces, combine all ingredients in a bowl and let sit for about 20 minutes (or longer) so flavors can marry and integrate. Now this is important: the secret of the toast is rubbing it with a clove of raw garlic just after it’s out of the oven, before you add the tomato combo. After you do, heap on the tomotoes, as much as you can fit on each one. There will surely be juice leftover in the bottom of the bowl; don’t discard. Either drizzle over the toasts or put in a small bowl for dipping. You’ll be happy.