Wednesday, April 8, 2009
So there's a place near me that has a huge selection of wines and beers and I was there Saturday picking up some wine. I thought to myself, hmm... what would go great with a nice red wine? Answer: Bruschetta! So I picked up the ingredients and got to work making it on Sunday. I often make bruschetta when I'm having a party and it usually goes over pretty well. It's pretty simple and makes a great snack even without the party though.
1/2 of a French baguette
2 large tomatoes
1 medium onion
1 large bunch of basil
1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
salt & freshly group black pepper (to taste)
So first preheat the oven to 400 degrees F. Then cut up the baguette into 1/2 thick slices and set aside.
Chop up the tomato, and onion and put in a non-reactive bowl (since we'll be using vinegar, an acid.) All I had was metal bowls so I had to make due with a pound cake bowl. Chop up the basil and add it to the bowl as well, but put some of it aside for later. Add the balsamic vinegar and some salt, stir it so everything gets coated in vinegar and let it chill out for a bit.
Meanwhile, back to the baguette slices. Lightly brush the olive oil on one side and lay out on a baking sheet. (I don't have one of those little brush things so I had to make due with a paper towel. It was kind of a pain.)
Put them in the oven for about 5 minutes.
When they come out spoon the mixture in the bowl onto the bread. Make sure you are just scooping solids though. If you are scooping the liquid from the bottom as well then the bruschetta will come out soggy. (I failed at remembering that this time, and some of them got soggy, but still yummy.)
Put them back in the oven for about 4 minutes and then when they come out sprinkle the basil you set aside from before on top. Not cooking all of the basil makes it look brighter and taste a bit fresher I think.
A few twists of ground pepper and you are ready to go!
I enjoyed the bruschetta with an Iron Stone Cabernet Franc, which is lighter than the other red I had, a Shiraz. I didn't want the wine to overpower the bruschetta, so that's why I chose the Cabernet Franc.
Aside from some soggy pieces as I mentioned before, it was pretty delicious.