Bruschetta the Julia Child Way

BruschettaOkay friends, time to share more recipes from the table at #CasaDeSohn…. Feel free to follow that hashtag on Instagram to see some of our yummy taste sensations. Or, if you’d like, just follow me directly by clicking HERE.

Here we go…. With Autumn in the air in Australia, it’s time to pull out some of the soul food that we all love during the colder months. In our house that means, soups, stews, curries, scrumptious roast dinners plus, plus, plus. I seriously love this time of year. The Autumn/Winter food has an ability to gather family and friends to the table in a way that no other season can. Maybe it’s only me but this season has always been one of my

I seriously love this time of year.  Autumn & Winter food has the ability to gather family and friends to the table in a unique way. Maybe it’s only me but this season has always been one of my favourites.

Today, I want to share a Bruschetta recipe and it’s one that comes from the incredible Julia Child. Some of her receipes like Boeuf Bourguignon and her rich Chocolate & Almond Cake have quickly become favourites in our home. With the Bruschetta, we have adapted the recipe a little and made it our own and it has become one that family and friends enjoy either with dinner or as an addition on our famous massive cheese platters (an article with pictures & suggestions for the best board and selection coming your way soon!)

So, here you go…. Bruschetta the Julia Child Way with our own #CasadeSohn Twist. We hope you enjoy

Bruschetta the Julia Child Way
Ingredients:
1 loaf of quality rustic bread, sliced into one inch slices

6 cloves garlic sliced (4 sliced and 2 finely chopped)

1 Tablespoon of Butter & 1 Tbsp of Olive Oil to coat your frying pan or as much as you like!

An assortment of ripe tomatoes, cut into smallish chunks (I used ripe Roma tomatoes and small grape yellow, orange, green and red.

Fresh basil leaves, torn or cut into pieces

Olive oil to dress the tomatoes

Salt and Pepper to taste (the amount of salt will determine the level of liquid that comes out of the tomatoes. I like to lightly salt to avoid creating lots of liquid then I salt over at the end once the bruschetta is ready to serve)

Grated Parmesan cheese – optional but strongly suggested

Method:
Whack all the ingredients in your food processor including a splash of olive oil, salt and pepper.  I like to take the seeds out of the tomatoes – as many as I can. Go heavy on the garlic and don’t be afraid of some not getting chopped totally, trust me, it adds to the experience. Whiz it all up just until it’s chunky. You don’t want to create a paste. Important to note: The more salt you use, the most juice will be released so go light on the salt. Let this marinate while you prepare the bread.
Put your bread on a baking tray, drizzle with olive oil (if you have garlic infused olive oil use that) and bake at 200 (fan forced) for 5-10 mins. You want it just golden and crunchy. Alternatively, you can usea a skillet and melt your butter and olive oil together then add sliced garlic and allow it to slowly soften and infuse into the butter & oil. Make sure you flip the garlic getting both sides soft. Place your bread in the pan and allow it to begin to slowly toast. Toast both sides, allowing the butter, oil and garlic to infuse. You want your toast a nice golden colour. Remove the bread from the pan. Note: This is a more time consuming way but it is really good. I’ve done it both ways and either work well.crumbs

Place the toasted bread on a great plate or nice cutting board,  pile the tomatoes onto the bread, now add your last sprinkle of salt and be generous with your Parmesan. Grate it over and be a little ‘messy’ allowing it to fall onto the cutting board which creates a nice look. Now enjoy. Allow the juice to run down your chin and let your family and guests know that this is a bit messy so not to worry, just savour the flavours.

Note: Picture cred goes to my seriously ridiculous food photographer, our son, Gabriel.

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