Do you remember the scene in Julie and Julia where Julie makes bruschetta for dinner while creating the idea of writing a blog documenting her journey through Julia Child’s cookbook. For me the glorious part of the meal is the toasted bread. Instead of broiling the bread she grilles it in a cast iron skillet with olive oil (and maybe some butter.) I love to run a whole garlic clove on the bread just after taking it off the heat-the garlic almost melts.
Serve the bruschetta on top of the bread for an appetizer or vegetarian meal. Optional items are whipped feta and pine nuts. I mean whoa! Amazing.
Ingredients
2 whole ripe vine tomatoes, diced
1-2 pints colorful cherry tomatoes, sliced in half
3-4 cloves garlic, roasted or freshly diced
2 shallots, minced
1/4 c olive oil + more for sautéing
2 tablespoons red wine vinegar or lemon juice
Salt and pepper to taste (tomatoes need salt!)
3 tablespoons toasted pine nuts
Fresh basil, julienned, at least 10 leaves
1 loaf Ciabatta bread, sliced
4 tablespoons butter (optional)
Whipped Feta (optional)
6 ounces feta cheese
1/4 cup olive oil
2 tablespoons lemon juice
Salt and pepper to taste
Slice all tomatoes, garlic and shallots. Season with salt and pepper. Combine with olive oil and vinegar or lemon juice and let sit for at least 10 minutes. Before serving add basil.
While your tomatoes are marinating, slice your bread and begin to sauté in a cast iron skillet with olive oil and butter (optional). I love to do this in a cast iron because the texture of the bread is outrageous. My favorite local spot to get the Ciabatta bread is from South Street Under. It is just perfect. When serving this for a large crowd it is 100% acceptable to toast this in the oven.
To make the whipped feta, combine all ingredients in food processer and mix until creamy. Serve at room temperature.
If using, spread your whipped feta on the toasted bread and top with bruschetta and garnish with pine nuts.
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