In the heat of a Gilroy summer, which is starting a little early
this year, there’s almost no better dinner than bruschetta
– tomatoes and other good things on crisp, garlic scented bread.
After a recent column, I got three requests for more bruschetta
recipes. Seems people want to get ready for tomato season.
In the heat of a Gilroy summer, which is starting a little early this year, there’s almost no better dinner than bruschetta – tomatoes and other good things on crisp, garlic scented bread. After a recent column, I got three requests for more bruschetta recipes. Seems people want to get ready for tomato season. Tomato salad, too, is an easy dish that can be served on its own with a glass of wine or in addition to a nice roasted chicken breast or fillet of fish.
Many summers ago in Tuscany, one day was so hot, we wished for just a little breeze to come down the narrow streets of the small town we were visiting, San Gimignano. I didn’t feel like shopping. Certainly didn’t feel like hiking up the steep streets and steps anymore. I had seen my fill of homemade sausages and boar heads, grinning at me from the front window of the butcher shop.
It was so hot, I hated all of my clothes, which felt clingy even though they were not. We had driven an hour out of our way to get there, and weren’t yet convinced that the effort was worth it. And then we found the little cafe with a grouchy old woman serving cold lemonade, fresh bruschetta and a dozen flavors of gelato, and I felt in heaven again. Their version was simple: fresh tomatoes, torn basil, garlic chunks and beautiful greenish-gold olive oil. Sitting at a tiny outdoor table in a sliver of shade, we watched the tour bus tourists walk by as we finished the bruschetta in big bites, savoring the juiciness of the tomatoes.
That’s how it is with bruschetta: the quality of the ingredients counts so much because they are presented so plainly. Make this dish when you find the perfect tomatoes and always use fresh basil and garlic, not dried or in jars. You simply won’t find a better summer dinner.
Simplicity in a dish
This basic bruschetta recipe and its topping suggestions comes from Mark Bittman. Use a good quality olive oil and then have fun using your imagination to come up with toppings. I especially like mixing olives into the bruschetta. An additional suggestion: tiny squares of mozzarella cheese. This is also a good hors d’oeuvre to bring to a party. Bring the toasts already crispy, with the topping in a bowl alongside.
Basic Bruschetta
Good bread, sliced (French or other round loaf)
Extra-virgin olive oil
1 clove garlic, halved
Salt to taste
Preheat broiler and adjust rack so that it is about 4 inches from heat source. Brush bread on one side with a little olive oil and rub it with a slice of garlic. Sprinkle with a little salt.
Broil or grill the bread until light brown on both sides, taking care not to roast it all the way through. Drizzle with more olive oil or top with one of the following:
Tomatoes and basil
Chop 1 small to medium tomato per slice of bread. Drain in a strainer for a few minutes. Chop 1/2 garlic clove per slice of bread and add to tomatoes. Tear up basil leaves to taste and stir into tomatoes. Spoon mixture onto bread and then top with a small drizzle of olive oil and a sprinkle of salt.
Other toppings:
1. Prosciutto or other ham
2. Minced fresh or dried hot chilies with tomatoes
3. Chopped fresh herbs
4. Pesto or black olive paste, followed by tomatoes
5. Marinated peppers or artichoke hearts
6. Grilled eggplant or zucchini
7. Capers with tomatoes.
Choice chicken
Mary Swan sent in this recipe that she’s used with great success. You can use fresh tomatoes if you have some or a high-quality canned chopped tomato. Serve over orzo pasta with a salad on the side.
Chicken Saute with Tomato-Basil Sauce
1 tablespoon olive oil
2 skinless boneless chicken breast halves
1 shallot, chopped
1 1/2 cups chopped seeded tomatoes
1/4 cup dry white wine
1 tablespoon drained capers, 1 tsp. brine reserved
2 tablespoons chopped fresh basil
Heat olive oil in heavy medium skillet over medium-high heat. Sprinkle chicken breast halves with salt and pepper. Add chicken to skillet and cook until golden and cooked through, about 5 minutes per side. Transfer to plate.
Add chopped shallot to same skillet; saute 30 seconds. Stir in tomatoes, white wine, capers, and caper brine. Boil until tomatoes release juices, about 4 minutes. Stir in chopped basil. Season sauce with salt and pepper.
Return chicken to skillet. Cook until warmed through, spooning sauce over chicken, about 1 minute. Transfer chicken with sauce to 2 plates.
Stuffed and ready to eat
I had a request for some more stuffed mushroom recipes. Could it be readers want easy dinners with all these 90-degree days? These stuffed mushrooms can be served hot or at room temperature. They are very quick to make, unlike some stuffed mushrooms, and contain lots of good Gilroy garlic and their own chopped stems, so you get great mushroom flavor.
Mushroom-Stuffed Mushrooms
1 lb. large button white mushrooms
1 egg
1/2 cup fresh bread crumbs
1/2 cup freshly grated Parmesan
1/2 cup minced fresh parsley leaves
Salt and pepper
1 tsp. minced garlic
Extra virgin olive oil
Preheat oven to 400 degrees. Clean the mushrooms, trim off their bottoms and remove the stems, leaving caps intact. Chop the stems and combine them in a bowl with the egg, bread crumbs, cheese, parsley, salt, pepper and garlic.
Stir enough olive oil into the mix to make it shine, a tablespoon or two. Use some more olive oil to lightly grease a baking sheet. Stuff the mushroom caps with the stem mixture and bake, stuffed side up, until lightly browned on top, about 15 minutes. Serves 6.
End notes
It’s time for our annual salad days. Please forward any particularly successful salad recipes you’ve tried lately. E-mail to jd****@****ic.com or send to Jenny’s Kitchen, P.O. Box 22365, Gilroy 95020.
Happy cooking!
