Italian Bread with Plum Tomatoes: The Joy of Bruschetta
By Derdriu
Italian bread (pan italiano) is famous for its crustiness. It also is known for its chunky width, which is in proportion to its chunky length. In contrast, French bread (pan francese) is longer and thinner.
The bread of Italy draws rave reviews for the softness of its crusty texture. The softness is in the ingredients. For example, olive oil (olio di oliva) tends to be found in many Italian culinary creations in general and in Italian breads in particular. It will make for a softer taste and texture than French bread.
Additionally, the Italian way of making bread ensures that softening ingredients such as olive oil can get their work done. The trick is in what is done to the dough before it is placed in the oven. The crust will be brushed with water. The result will be the production of a chewier, softer, tasty bread.
Italian bread can be served in slices with toppings. Popular toppings include fruits and vegetables. One of the most enduring mainstays in terms of toppings is the plum tomato.
The plum tomato can be likened in shape to a plum. It has few seeds. It is acidic and sweet in taste. It may be red or yellow in color.
A plum tomato also can be called a paste tomato in English. The term emphasizes its special role in food preparation. The plum tomato in fact is considered a key ingredient in the world’s best tomato sauces and toppings.
The phrase pomodoro di San Marzano, which often is shortened to pomodoro San Marzano, can be offered as one translation of the phrase plum tomato into Italian. The masculine noun pomodoro is the Italian word for “tomato.” The preposition di may be translated as “from” or “of.” The masculine phrase San Marzano refers to the municipality of San Marzano sul Sarno (Saint Marcian on the Sarno [River]) in the southwestern Italian region of Campania.
There are other varieties of plum tomato. Another well-known variety is the Roma (pomodoro di Roma, pomodoro Roma). But the San Marzano plum tomato retains a special status within the world of plum tomatoes. Specifically, authentic Neapolitan pizza (pizza napoletana) uses only the plum tomatoes of San Marzano.
But whatever the variety available, the plum tomato can be an exciting, fresh addition to breads as well as to salads. Specifically in terms of breads, it can constitute an ingredient in a topping. In this way, it gives bright color to the brown exterior and white interior of chunky Italian bread. It also offers a delectable, healthy, nutritious taste.
Ingredients
Here are the ingredients:
- 1 loaf wide, crusty Italian bread, cut diagonally into 12 slices, about 1/2 inch each
- 3 tablespoons extra virgin olive oil
(NOTE: 2 tablespoons are to be brushed onto bruschetta with the remaining 1 tablespoon to be combined with the tomato mixture.)
- 6 plum tomatoes, cored, seeded, and diced
(NOTE: I set aside cores and seeds for addition to puréed stews.)
- 1/3 cup chopped red onion
(NOTE: Sometimes I substitute 4-6 scallions, finely chopped.)
- 1 teaspoon balsamic vinegar
- 4-6 basil leaves, chopped
- 4-6 cilantro leaves, chopped
- Handful of flat leaf parsley, chopped
- 1 garlic clove, minced
- 1/2 teaspoon white pepper
- 1/2 teaspoon freshly ground black pepper
- Splash of lime juice
(NOTE: Although optional, lime juice lightly imparts a hint of its tanginess to energize the tomato mixture.)
Instructions
1. Carefully combine tomatoes and onions with vinegar, basil, cilantro, parsley, garlic, and black and white pepper in a bowl. Take care not to crush tomatoes. Sprinkle 1 tablespoon of olive oil over the mixture. NOTE: If including lime juice, splash now according to preference.
Set aside at room temperature for 45 minutes to an hour to allow for blending of flavors.
At the end of this blending, prepare bruschetta.
2. Place the rack in center of oven. Preheat the oven to 450 °F.
3. Arrange the sliced bread on a large baking sheet. Lightly toast on one side for a few minutes; then turn over.
Brush top sides with olive oil from pre-measured 2 tablespoons in small bowl.
Bake until tops are lightly toasted, about 3 to 5 minutes.
Allow to cool for a few minutes.
(NOTE: Sampling one of the olive oil-drenched slices is an irresistible, satisfying experience.)
4. Place bread slices on a platter.
Top each slice with a goodly, yet not overflowing, amount of tomato mixture.
- Baked Eggplant Bruschetta Salad
Baked eggplant with red onions and tomatoes in a bruschetta-based salad.
VARIATION
A favorite variation adds buffalo mozzarella cheese to tomato bruschetta. After slathering the tomato mixture onto bruschetta, slices of puffy buffalo mozzarella are positioned in an aesthetic contrast which, nevertheless, produces a flavorful harmony.
Also delicious is shaved mozzarella or parmigiano-reggiano, which is lightly toasted on the top side of bruschetta. Toasting mingles the flavors of olive oil and cheese into a sensational taste and texture which enhance the tomato topping.
Another variation features kalamata olives, with or without cheese.
Baked eggplant imparts unique coloring and taste to tomato bruschetta. It is truly a culinary treat. Eggplant bruschetta may be converted into a salad with croutons, which is equally tasty.
- Rachael Ray's Official Website - Roasted Tomato Bruschetta
Roasted grape tomatoes with scallions on sesame semolina bruschetta.
- Rachael Ray Show - Food - Crostini Bar: Puttanesca Bruschetta (VIDEO with printed recipe)
Fresh tomatoes, basil, garlic, olives, capers, onions and more are just the right mix for this Italian classic.
- Bruschetta with Hot Cherry Tomatoes (Food Network VIDEO with printed recipe)
Rachael Ray's Sautéed cherry tomatoes with red pepper flakes, basil, and flat leaf parsley on semolina bruschetta
Teresa's sumptuous cookbook of simple, flavorful recipes
 | Amazon Price: $4.98 List Price: $19.99 |
Acknowledgment
My special thanks to:
- Talented artists and photographers/concerned organizations who make their fine images available on the Internet;
- Teresa Giudice for generously sharing culinary treasures and family anecdotes in her beautiful cookbook, Skinny Italian;
- Virginia State University and Polytechnic Institute for the high caliber of its collection of culinary books in its Carol M. Newman Library as well as for the high quality of the Italian menu items in its campus dining centers and at The Inn at Virginia Tech.
My recipe is a variation of a recipe by Teresa Giudice, "Bruschetta Classica," on page 178 of her excellent Italian cook book, Skinny Italian.
 | Amazon Price: $11.86 List Price: $18.95 |
Sources Consulted
Giudice, Teresa, with Heather Maclean. Skinny Italian. New York: Hyperion, 2010.
Copyright
Copyright Sunday, December 11, 2011 by Derdriu
Comments
MichaelStonehill: So you catch the whiff of delectable tomato topping over fresh Italian bread too? This dish meets appetizer, snack and treat needs. It satisfies the appetite, but does not overwhelm the system because it is part of the overall colorful, healthy cuisine which I so appreciate from my Pisan beekeeper ancestors.
Buon appetito e grazie per aver visitato la mia pagina,
Derdriu
lo so, c'e un antipasto. Grazie per la ricetta.
Great hub, so informative, and this is surely one of the best starters or snacks around! Thanks for sharing, those pictures have made me hungry!!!
Chuckbl, The pretty pictures are my reason for always acknowledging in my hubs the generous sharing of photos by talented individuals and organizations on the Internet!
The recipe is easy to follow. It's difficult to go wrong. It tastes like more regardless of what it tops: bread, crackers, crisps.
Thank you for the visit, and the kind enthusiasm.
Respectfully, Derdriu
This looks great! I loved the fact that you gave us a bit of history along with the recipes. Now I am craving some Italian food :)
This is a very informative hub. The pictures make me hungry to try your recipe. I really like french bread so must try this recipe and compare.
AEMillerVB, Particularly in regard to Italian cuisine, I love to share the cultural and historical contexts. It is such a beautiful country with such fascinating sights and such tasty eats.
Thank you for the visit, and the kind enthusiasm.
Respectfully, Derdriu
MLJDGulley, Italian bread goes down a bit less stiff than French bread. They both have their place. But I love the way that Italian bread with its soft chewiness works with toppings.
Thank you for the visit and the kind observations.
Respectfully, Derdriu
Hi, this hub on Bruschetta really smells good. :-) Colorful and informative. This is a super-healthy meal, no wonder that the Italian live a long life. Mediterranean diet is a good option. Voted up!
Bruschetta, I love this. Simple and tasty, nice to have for grazing or for warming up your palette in preparation for a good meal. Having good bread to go with it is key, and I agree with you Derdriu that Italian bread is a good partner for bruschetta. Thanks for sharing this information and the recipe.
Plinka, Italian cuisine indeed is attractive, delicious and nutritious. Me too, I feel like the delectable aroma of the bread and topping just floats off the page.
Thank you for the visit, the vote, and the enthusiastic observations.
Respectfully, Derdriu
Moira, The bread and the topping can meet many eating needs in a day: appetizer, side, dessert, treat. Key to the enjoyment and the taste indeed is the chewy, scrumptious, soft texture of Italian bread which goes down in less crusty ways that its tasty French equivalent, the baguette.
Thank you for the visit, the shared experiences, and the enthusiastic observations.
Respectfully, Derdriu
I think that the addition of the cheese would be a necessary complement to the blandness of the bread and the acidity of the tomato topping. It would be impossible to find buffalo mozarella, but I will try the recipe with some of the local hand-made cheeses (like cuadrato, which we get from a street vendor), which has loose texture and good flavor.
I enjoyed the hub, Derdriu.
Randy, Cheese always is a plus, particularly if it's Italian! But I'm sure that the Costa Rican varieties can be substituted without other than exciting consequences. Will you write a hub about your experience situating an Italian recipe within the context of Costa Rican eats?
Thank you for the visit, the experienced insights, and the enthusiasm.
Respectfully, Derdriu
Oooo-la-la ~ Now Derdriu is cooking in the kitchen. Is there anything she doesn't do the very best? These rich reds are scrumptious with pure virgin olive oil and crusty bread with spices. Yum. Yum. Yum. Is the door open? I'm coming over for dinner. Love, Debby
Debby, Italian cuisine is so appetite-stimulating and hunger-inducing. It also really isn't that difficult since it uses whatever is in season. That's why Italian eats do a body good and taste great.
This recipe is a favorite of mine because it's so easy, quick and usable: appetizer, side, snack, treat.
It's great that you can imagine and smell it across the border, neighbor!
Thank you for the visit and the humorously and kindly enthusiastic comments.
Respectfully, Derdriu
Maybe this spring we will plant some luscious tomatoes together?
Deedee, Beautiful, delicious, interesting, informative!
The recipe is perfect, and the variations are perfect as well! I especially love the suggestions of kalamata olives and buffalo mozzarella.
All the votes! Well done with beautiful media (photos, videos) and clearly written with fine research.
The photo of the bridge over the Sarno is one of a kind! So much atmosphere is conveyed in that particular photo.
I agree with Randy and will experiment with different cheeses. Great Hub!
Derdriu ~ Because I love you so, I'm sending this page out to the Twittersphere and your views will skyrocket. Love, Debby
Debby, It would be fun to coordinate tomato planting and harvesting times!
Derdriu
SuzieCat7, One definition of sanity just may be trying different means and getting the same delectable, scrumptious, tasty results. In this case, varying the recipe with different cheeses will yield the same result of overall deliciousness even though each delicious taste will be unique to the particular cheese.
Thank you for the visit and the enthusiastic willingness to experiment.
Respectfully, Derdriu
Debby, Thank you for making this delicious recipe an inhabitant of Twitterspace!
Respectfully and appreciatively, Derdriu
MY GOD. MY STOMACH HAS BEEN GROWLING SINCE THE BEGINNING OF THIS HUB. This is a simple recipe that could be consumed watching Seinfeld on the couch, or snacking while drinking red wine on a brezzy summer night. Perfect, just perfect...
AA Zavala, What two perfect suggestions for when to have bruschetta! All growling ends, and contentment begins, with the first bite.
Thank you for liking this recipe, which is as easy to eat as it is to make!
Respectfully, Derdriu
Derdriu
what tummy scrummy food this is. As you know I'm into Italian food and the recipe here is definatly worth adding to my cook book. I like the simplicity of the tomato recipe, sometimes people over complicate food, but this lets the other flavours such as your ciabatta to come through. Tomatoes work like MSG in bringing the flavour of other food out. Italian style bread is indeed one of the best flavours.
I grow plum tomatoes, usually I've about ten plants which give me a good yield, enough to cook and to preserve in tomato sauce or pickled.
You've some nice pictures that help set the scene and illustrate to the viewer what's going on.
We like to eat bruschetta with fish too. Prawns or sardines are gorgeous, but my favourite is; smoked salmon, topped with a ring of raw red onion, which in turn is filled with caviar or fish roe. Decadent, you bet, but lovely with Chianti. Throw another log on the fire... kick off your riding boots and turn up the hi-fi.
all the votes +
I strive for such perfection.
Kindest regards
Tony.
Tony, Would you consider writing a hub on your smoked salmon recipe? If you already have done so, I just haven't gotten to it yet as I read all your hubs.
Thank you for the visit, the votes, and the interesting insights.
Respectfully, Derdriu
Derdriu, a simple snack, but of course anyone can stick a sliced tomato on a slice of bread - it's the ingredients in the dressings, vinaigrettes or sauces which change bruschetta slices like this from being just a slice, into something exquisite and delicious.
I love your descriptions and easy to follow recipe as well as the enticing illustrations.
We haven't even got smellyvision yet, but I can't wait for aromapages on the Internet :-)
Very attractive page Derdriu and useful too, and I must resolve to get some ingredients together and give it a go! Voted up.
Alun
Alun, Even if it's humorous -- such as making a peanut butter sandwich (which I don't do since I don't care for peanut butter) -- it would be so much fun to read a cooking hub written by you.
This is an attractive, easy, healthy food item which I love to make and eat. So I'm happy to read that you agree on the appeal, convenience and versatility.
Thank you for the visit, the aromapages/smellyvision humor, and the kind comments.
Respectfully and appreciatively, Derdriu
P.S. I'm caught up on all your hubs, hint, hint ;-].
Glad you're not keen on peanut butter - such a boringly dry substance - like eating flavoured clay.
Not being skilled with any matters of a culinary nature, the only thing I might be able to do a recipe for is banana milkshake (I do claim to be able to make a nice banana milkshake on a hot summer's day with the aid of crushed ice and vanilla icecream in a blender!)
As far as my own hubs are concerned, I've had to put the ones I was writing on hold because I suddenly felt the need to rush out something about the Titanic before 15th April. (It won't be great, because I didn't think about it till too late) but I need to commemorate the 100th anniverary in some way !!!)
I think though, you should write more recipe pages Derdriu. I like the simplicity of each individual recipe you describe, but also the complex range of the variations on a theme which you present - on just this page alone your own ideas plus the links you provide could keep one going with different tomato bruschetta flavours each day, for many days.
Alun, You undoubtedly would write a brilliantly illustrated, humorous hub about the most attractive, delicious, easy-to-make banana milkshake ever.
It's great to hear that you're getting ready to release a commemorative hub on the Titanic. Was one of your ancestors on or connected with the ship?
Thank you for the visit and the suggestion regarding recipe hubs. In fact, I've thought of two which I'll release shortly.
Respectfully and appreciatively, Derdriu
P.S. Your hubs are never less than magnificent and monumental so they're definitely so much more than great ;-].
Derdriu, as far as I'm aware, I had no ancestors on the Titanic, but it was such an iconic disaster, it still fascinates, and I'd like to explore why. You're too kind with your comments.
I look forward to your next recipe. Your greatest achievement will be if you can lure me away from the takeaways and put a pastry cutter and a herb chopper into my hand ! :-)
Alun, Imminently I'll be releasing two recipes which you can make without herb choppers or pastry cutters. Nevertheless, I hope that Chef Alun, cordon bleu extraordinaire, will emerge confident from and inspired by recipes almost as easy as takeaways ;-].
Respectfully, Derdriu
P.S. I look forward to your Titanic article, particularly since I've caught you up.
Derdriu,
Oh Celtic Queen, may I inform you that I have slaved over a hot oven and keyboard to produce the Salmon bruschetta, which awaits your inspection. Sadly there is no tasta-hub yet. http://tonymead60.hubpages.com/hub/Smoked-Salmon-a
regards
Tony
Tony, That is one award-winning food hub which you've released. I'm having a really, really difficult time dealing with the non-existence of a HubPages tasta-hub.
Respectfully, and with many thanks to The Proper Champion Yorkshireman, Derdriu
The Bruschetta looks so delicious and tasty. With the Italian bread, my favorite, and the mozzarella cheese, tomatoes, olives, and all the spices makes for a wonderful snack. You did a great job on this hub and the pictures are really nice. I love the Italian cuisine. Thanks so much for sharing!
WWolfs, The bruschetta always goes down good -- as an attractive, colorful, healthy, tasty, versatile appetizer, meal item, or snack. In fact, it tastes even better than it looks.
Thank you for the visit and the appreciation.
Respectfully, and Welcome to HubPages,
Derdriu
I have made your recipe and its variations many times over the past few months, and all are delicious. I just want to thank you for sharing your recipes and for including details showing that food is more than what we consume. You certainly appreciate and know the value of enjoyable, healthy food. Thank you.
Bruschetta, In particular, I like your insightful observation that "food is more than what we consume." It's that kind of delightful, holistic attitude which undoubtedly was responsible for the original invention of recipes such as bruschetta, minestrone and pasta.
Respectfully, and with many thanks for the visit, the wise insights, and the enthusiastic appreciation, Derdriu
MichaelStonehill 5 months ago
It smells and looks like a very rich and delicious bruschetta al pomodoro. Buon Appetito!