We moved from Europe to the US a few years ago, and one of the things I miss is the food in Italy. Simple, with the best ingredients, you just can’t beat it. I miss the tomatoes from my in-laws’ kitchen garden, they are unlike anything I have tried before; and when you’re making something as simple as classic Italian bruschetta you need to use good tomatoes. Unfortunately most tomatoes sold in the grocery store taste of… pretty much nothing, and your homemade bruschetta can be disappointing. So when NatureSweet offered me some of their new Eclipses, I knew the way to put them to the ultimate test was Bruschetta. That, and my seven year old. She’s honest and a bit of a food diva, so she’ll tell you like it is.
Why Ingredients are Important for Classic Italian Bruschetta
Classic Italian bruschetta is truly simple, which means you taste every ingredient. Therefore this is one of those times you crack open the fancy extra virgin olive oil and the posh sea salt. Similarly, without good tomatoes, bruschetta is going to be rather tasteless, so consider which tomatoes are going to give deep, rich flavor. I knew bruschetta would be the ultimate test for NatureSweet Eclipses and they passed with flying colors! Elsie was a little nervous of the deep color when she first saw them, and as you’ll see in the video, she was a little reluctant to try. Despite the slow start, she asked for a second helping with her dinner, so I think we won her over…
The twins are already hooked on the NatureSweet baby tomatoes, and they were just as happy with the Eclipses, they truly were delicious. For the full bruschetta recipe, check out the card below:
- 1 tbs (1 packet) active dry yeast
- 1/2 cup luke warm water
- 1 cup unbleached all-purpose flour
- 1/2 tbs (1/2 packet) active dry yeast
- 11/4 cups luke warm water
- 4 cups unbleached all-purpose flour
- 6 slices tuscan bread
- 1 clove garlic
- 4 NatureSweet Eclipses Tomatoes
- 3 tbs extra virgin olive oil
- 4-6 fresh basil leaves
- course sea salt
- tsp cracked black pepper
- Method: Tuscan bread (sponge)
- Add the luke warm water (110-115°F) to a medium bowl and sprinkle over the yeast. Leave to activate for about 10mins.
- Stir in the flour with a wooden spoon and keep mixing until a dough is formed.
- Cover and leave in a warm place for around 20hrs.
- Method: Tuscan bread (loaf)
- Add 1/4 cup luke warm water (110-115°F) to a large bowl and sprinkle over the yeast. Leave to activate for about 10mins.
- Add the remaining water, stir in the risen sponge from yesterday and mix thoroughly.
- Add the flour and mix with your hands (grease them with olive oil to stop the sticking). Knead until smooth, by hand or using a mixer.
- Leave the dough to stand in a greased bowl for 4hrs - it should double in size. Remove from the bowl and shape into a loaf. Leave to stand for another 30mins.
- Preheat oven to 400°F, if using a pizza stone, preheat with the stone inside. Sprinkle the pizza stone (or a baking sheet) with flour and place the loaf in the center. Bake for 30mins - it may take a little longer on a baking sheet.
- Method: Bruschetta
- Slice the bread diagonally and char on a griddle pan or charcoal grill.
- Crack the clove of garlic with the side of a knife and peel. Rub the garlic over the warm toast.
- Drizzle each piece with olive oil.
- De-seed and chop the tomatoes into small cubes and put a handful onto each slice.
- Sprinkle with sea salt and cracked black pepper.
- De-seeding the tomatoes is not necessary, I do it quickly but not thoroughly.
So… What Do you think?
I hope you love the garlic rub as much as I do… it makes all the difference!
I was really pleased how the classic Italian bruschetta turned out, let me know if you try it.