Bruschetta. One of my favorite summertime nibbles. I call this delicious bite (or 2) bro-shet-tah (the English-Connecticut version!). In Italian, it’s pronounced bruce-key-tah, with the emphasis on key (I googled this, and next time I order this in a restaurant, I’m going to try showing off). 🙂
Whichever way you say it, this perfect nibble served with a chilled Sancerre or Sauvignon Blanc (my 2 favorite go-to’s this summer!) is really good, and to kick it up a notch, a smear of homemade pesto added to the toasted bread before you top it off with freshly chopped tomatoes is just crazy good!
You have to try it! Saluti! (I googled that too.) 🙂
Bruschetta With Pesto (The Perfect Marriage)
2 large garden tomatoes chopped, skin and seeds removed
½ cup fresh homemade pesto (recipe here)
1 fresh baguette, cut into 1” slices
¼ cup olive oil
Preheat the oven to 400 degrees.
With a brush, coat the bread slices with olive oil lightly, place oil side up on an aluminum foil lined cookie sheet, and place in the oven for 5 minutes.
After 5 minutes, turn the oven up to broil, and leaving the oven door ajar, lightly toast the bread slices. (This happens quickly, so stay by the oven and watch closely.)
When lightly browned, pull out the cookie sheet, and carefully spread a teaspoon of pesto on top of each slice of bread.
Slip the cookie sheet back in the oven, which should still be on broil. Again, watch closely, and as soon as the pesto starts to bubble (1-2 minutes), remove cookie sheet from oven.
While still warm, carefully spoon on a tablespoon or so of freshly chopped tomatoes on each slice of bread. Sprinkle a pinch of sea salt on each (we used smoked sea salt).