Wednesday, January 8, 2014

Heirloom Tomato Bruschetta Recipe (From "Julie And Julia")

This is my take on the bruschetta recipe used in the movie "Julie And Julia".   I came up with it by closely studying the bruschetta cooking scene in the movie, and taking tips from several other bruschetta recipes online, some of which also aspired to mimicking the movie...  And of course my own personal flavor preferences.  I find that ghee (clarified butter) gives a more delicious flavor.  You can either buy it, or make your own, by melting butter in the microwave, or a sauce pan, and scraping all the white milk solids off the top.   Regular butter will probably burn...  But I guess if you mixed regular butter with olive oil, it would probably prevent the regular butter from burning.

Heirloom Tomato Bruschetta Recipe (From "Julie And Julia")
(Makes 4 to 5 one-slice servings) 

1 clove garlic, sliced in half
2 tablespoons olive oil or ghee (or as much as you need for all the bread)
1 rustic loaf of country or Italian bread, cut into ¾ inch slices and halved
4 heirloom tomatoes (preferably multi-colored, cherry is great), seeded and roughly chopped
1 clove garlic, minced
2 tbsp chopped basil (or cilantro)
½ tbsp balsamic vinegar
1 tsp sugar
¼ tsp crushed red pepper flakes
Grated parmesan cheese (preferably fresh)


1.       Rub the sliced-in-half garlic clove all over both sides of the bread slices (sliced surface of the garlic touching the bread). 

2.       Heat the oil in a large skillet until its nice and hot, but not smoking. Fry the bread slices until they are golden and crispy on both sides.   Don’t over-crowd the pan, only 4 to 5 slices at a time.  Set aside on a paper towel to drain.

3.       In a large mixing bowl, combine the tomatoes, minced garlic, basil (or cilantro), balsamic vinegar and sugar.  Mix to blend well, and set aside to marinade for 5 minutes.

4.       Spoon the tomato mixture on top of the bread slices, equal quantities on each slice.   Top with grated Parmesan cheese and serve.

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