When I was young, my idea of western food was the set meal at Jack’s Place (Singaporeans will know what I’m talking about) – the set that came with steak drizzled in mushroom sauce, mushroom soup, and garlic bread. For me, the highlight was always the garlic bread. Fresh out of the oven, with its bright yellow shiny surface calling out to me, it always brings me memories of my childhood.
This week I decided to re-create my childhood memories, with a little twist. Just so you know, I’ve always been a fan or garlic, onions, tomatoes, and herbs. So, what better way to bring all these rich flavours together, than to make garlic bread bruschetta? yumm.
For those who don’t know what this Italian word means, Bruschetta is an antipasto from Italy whose origin dates to at least the 15th century. It consists of roasted bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer.
Alright, enough talking, and let’s get down to the real deal. Let’s get on with the recipe and then to the eating. OMG. heavenly delicious garlic bread bruschetta.
GARLIC BREAD BRUSCHETTA (Makes 1 large tray)
1) 1 loaf of French baguette
2) 2 tomatoes, cubed
3) 1 medium-sized onion, chopped into small cubes
4) 1 bowl of fresh basil leaves, chopped finely
5) 3 cloves of garlic
6) 1 small bowl of chopped fresh parsley
7) 100g of softened butter
1) To make the topping for the bruschetta, chop onion and tomatoes into cubes.
2) Chop 1 clove of garlic and fresh basil very finely
3) Add the onions, tomatoes, garlic and basil in a bowl and mix them together, adding a touch of salt and two teaspoons of olive oil to taste
4) For the garlic bread, toast 2 cloves of garlic in the oven at medium heat for 10-15 minutes until the garlic is slightly soft (this will help to reduce the strong garlic taste), then chop very finely
5) Chop the parsley very finely
6) In a mixing bowl, add the softened butter, the chopped garlic and chopped parsley and mix until you achieve a homogenous mixture
7) Cut the baguette in slices of equal thickness (approximately 1cm of thickness)
8) Spread the garlic-butter paste onto each of the bread slices
9) Toast the bread in the oven for 2 minutes at approximately 175 deg cel (medium heat for gas ovens)
Fresh ingredients for bruschetta topping:
Chopped tomatos, onions, garlic and basil placed in a bowl:
After the ingredients are all mixedup:
Garlic cloves on a tray to be toasted in the oven:
Butter and parsley and garlic ready to be mixed together for the garlic-butter paste:
Garlic-butter paste mixed together to create homogenous texture:
Baguette loaf cut into slices of equal thickness:
Spread the garlic-butter paste over the bread slices (to be toasted in the oven):
Garlic bread freshly toasted, with the most amazing aroma:
Bruschetta topping and garlic bread:
Garlic bread bruschetta: