First of all, let's get the pronunciation correct! It is pronounced "broosketta" and this recipe is fabulous! I used Vienna style bread, only because it seemed fresher than the Italian bread at my store (and I couldn't tell what the difference was between them in any case). One loaf made 16 bruschetta and there were only three left over at the end of dinner, so three of us ate 13 pieces between us! It was just too good to pass up....my son likes parmesan cheese on his, so I put a small dish of it out for him to sprinkle on his own at the table.Ingredients:
1 loaf French, Italian (or Vienna) style bread, cut on diagonal into 1/2 inch thick slices
1 garlic clove, peeled and cut in half (I used two cloves and I put them in the micro wave on high for 10 seconds before rubbing them on the toasted bread)
8 ripe small tomatoes, chopped
1/4 cup Kalamat olives, pitted and chopped ( I measured the 1/4 cup after I pitted and chopped them)
1/4 cup loosely packed fresh basil leaves, chopped
1/4 cup loosely packed fresh parsley leaves, chopped
3 tbsp extravirgin olive oil
1/4 teaspoon salt (or less)
1/8 tsp coarsely ground black pepper (or more)
1. Preheat broiler. Place bread slices on ungreased cookie sheet. Place pan under broiler at closest position to heat source. Broil bread until lightly toasted, about 1 minute per side. Rub one side of each toast slice with cut side of garlic.
2. In medium bowl, gently toss tomatoes, olives, basil, parsley, oil, salt and pepper until combined.
3. To serve, spoon tomato mixture on garlic-rubbed side of toast slices.
