How to make Bruschetta
My Son's fantastic homemade, bubbly Italian Bruschetta
It's always interesting when you come face-to-face with the reality that your children are growing up. Here I thought that I was the one teaching my children how to cook, but come to find out, both of my boys have surpassed my limited wanna-be chef skills and they are now teaching me!
I took great pleasure in being HIS sous-chef while Bobby prepared his Scrumptious Bruschetta.
Ingredients
A healthy and quick way to use tomatoes and basil
Soft Loaf bread (Italian or French)
garlic bulb
3-5 ripe Tomatoes
Sliced or Shredded Mozzerella Cheese
Handful Fresh Basil Leaves
Extra Virgin Olive Oil
Sheet Pan
Preparing the Bruschetta
Slicing, slicing and more slicing
Slice the bread about 1/2" thick.
Place your bread slices on a loaf/sheet pan and drizzle with good quality extra virgin olive oil. We used Colavita which was delicious. Next time we'll try our Lucini. Both brand are the best as far as we're concerned. Toast the bread in the oven until they are crusty but not burnt. WATCH bread carefully.
Cut your garlic bulb in half. As soon as you take the bread out of the oven carefully rub each slice with the garlic. The heat from the bread will "melt" a bit of the garlic on each slice.
Tear your basil leaves. You don't want to cut them because that bruises the delicate leaves. Layer the bread slices with torn Basil Leaves.
Slicing and Placing the Tomatoes
Thick slices are Bobby's secret!
Slice your tomatoes about the same thickness. Bobby's secret is using 1/2 - 3/4" slices of really ripe tomatoes. If you love tomatoes, then you'll really appreciate having the extra thick slices! MUCH better than what you're served in restaurants.
Place tomato on the bread slices. Another of Bobby's secrets is that he doesn't skimp on the tomatoes! Cut pieces of tomato so that the entire piece of bread is covered.
Cheese Please!
Shredded over sliced Mozzerella
Next comes your layer of mozzerella cheese. Bobby prefers shredded to sliced. We will try fresh mozzerella next time just to see if that makes a difference. Be generous with your cheese and entirely cover your sliced bread. He likes to mound the cheese a bit so that it browns just a tad in the oven.
Bake and then Broil for Perfect Cheesy Bruschetta!
Place your Bruschetta in a 450 degree oven and bake for approximately 6 minutes. You want the cheese to melt and start to bubble.
Take the Bruschetta out (you can eat it now - we did 'cause we just couldn't wait for him to use the broiler! Our picture is pre-broiler!). Turn on your oven's broiler and when it is hot, place the Bruschetta in the oven for 1-2 minutes. You want the cheese to start to turn brown but don't want the bread to burn.
Serve immediately. I promise that the smell of this scrumptious treat will draw people from every corner of your house into the kitchen! We had our windows open and tantilizing aroma of Bobby's Bruschetta brought his father indoors! ENJOY!
Since we roast tomatoes and garlic, we'll try some Bruschetta with these smoky ingredients in the future!
Great Stuff on Amazon - Things you need to make Bobby's Cheesy Bruschetta
Chances are, you have all of the ingredients/tools you need to make Bobby's scrumptious cheesy Bruschetta. BUT, if you don't or if you are interested in learning more about the things that we use, check this out!
