Bruschetta: Ã la Luciana!
I cannot remember how many years ago Luciana taught me how to make this simple salad. It was about 15 years ago, I suppose. I remember that after one bite of the toasted bruschetta with the luscious tomato salad topping thatÂ I was not moving from the side of theÂ island she placed it on. Luciana and I have been friends since we were prepubescent 12 year olds. We met at a sleepover at a neighbourhood friend’s house. We were the two who couldn’t fall asleep and had a blast that night hiding everyone’s pantiesÂ as they slept. We were naughty, and still are!
We have been friends ever since and have shared many memories, and have always shared the love of preparing really good food for those we love. We both love parties and entertaining. Â I have learned a lot of great little tips and gleaned some fabulous recipes from her through the years. We used to get together every fall at her house to prepare Christmas appetizers that could be frozen. Our children were young, we entertained at home a lot, and it was so much fun to do it together. Many of those recipes are still family classics. Unfortunately, such get-togethers are far less frequent these days. No need for preparing such huge amounts as our families have grown
It didn’t take me long to take ownership of this little recipe. So simple. So fresh. Such a burst of flavour in the mouth and so healthy! Â It is also not a trendy recipe thatÂ is dated likeÂ a nut covered cheese ball of the 70’s, or the spinach dip in the round bread loaf of the 80’s. This bruschetta topping is timeless and addictive, and every time I make it I think of Luch. That is the beauty of preparing food. There is always a story to tell and a memory behind every great dish in one’s repertoire.
- 2 plump cloves of garlic
- 2-3 cups of diced tomatoes
- 1 generous teaspoon of hand mined sea salt
- 1/4 cup thinly sliced leaves
- 2-4 tablespoons of really good olive oil
- As there are so few ingredients, each of them needs to be as fresh as possible; the tomato gelÃ©e must not be removed as it holds the appealing umami taste that is the foundation of this dish
- The ingredients cannot be combined until immediately before serving; this is usually served on a freshly sliced baguette that has beenÂ toasted and rubbed with garlic; however, I love it by itself as a side dish, or with fresh bocconcini cheese.