So what makes this bruchetta Sicilian? All I can determine is it’s the cheese – a thin slather of cheese put on the toasted bread before you spoon on the tomato mixture. But whatever it is, this combo makes for some really good tasting bruschetta.
Daughter Sara asked me if I’d make bruschetta for a family gathering at their house. Everybody brought something. Sara made Bolognese sauce, other family members brought fresh pasta, another a salad, another some additional appetizers.
You really can’t make bruschetta ahead of time. You just can’t. Even toasting the bread I thought might make the bread more crisp. And there is a fine line (in my opinion anyway) between having a piece of toasted bread that is golden brown crispy on the outside but still retains softness inside (as this was made) and broil-toasting bread in the oven and the bread becomes little discs of hard crunch (which was not what I wanted). So I took along my handy-dandy stovetop toaster. In Italy it’s called a brustolina. A couple of years ago Joanne Weir mentioned it on her website, said she had a shipment of them, while they lasted, etc. I bought one and have used it often. In Italy cooks use them for toasting bread (as I did in this case), but also for toasting polenta, and roasting peppers. It’s lightweight and really thin.
What’s a brustolina?
It’s a stovetop, thin, flat metal contraption that toasts bread brilliantly. See photo at left.
The metal underside (perforated) absorbs the heat from the flames, distributes it around that square thing. Then on the top there’s a wire mesh that keeps the food barely above the metal plate and it takes no time to toast things on it. I’ve only used it for toast so far. In case you’re interested, you can buy them from a Philadelphia store for $14.99 plus shipping. As I write this, they say it’s out of stock, but expected in a couple of months.
So anyway, my daughter kindly did the toasting for me while I made the tomato mixture. That part was easy, although you do need to remove all the seeds from the tomatoes (otherwise it gets too messy, oozy) and chop the tomato flesh (with skin is fine) into small dice. I added some fresh minced green onion, dried oregano, salt and pepper and just before ready to spoon it onto the toasts, I added fresh slivers of basil. And don’t even think about doing this unless you have good tasting RIPE tomatoes. I used Kumato – I do love those things. Trader Joe’s carries them and some regular grocery stores do too. They’re a dark brownish-greenish tomato, sort of, and the flesh inside is darker than usual, but it’s a really tasty, juicy tomato.
The inspiration for this recipe came from a cookbook I own called The Italian Country Table by Lynne Rosetto Kasper, from NPR. She calls her version Sicilian Farmer’s Bruschetta, and I’m assuming the farmer’s part of the name comes from the addition of some kind of country cheese (she calls for sheep’s or cow’s milk ricotta, mozzarella, fresh goat cheese or medium-aged sheep cheese). I had some regular goat cheese, but I grabbed a little tub of Boursin (flavored with garlic and herbs) and I didn’t end up needing the soft goat cheese at all. Her version uses thick-sliced bread, a lot of EVOO, red onion, red pepper flakes and oven roasted canned tomatoes. I just switched several things – I used thinner sliced bread (this was an appetizer, not the meal) – I used the green onion, none of the red pepper (we had kids eating this and didn’t think they’d like it much)very little oil, did scrape a couple of garlic halves across the hot slices of bread (actually Sara did that part), then I spread the cheese on top of the warm toasts and spooned some tomato on top. Done. Served. Do check for seasoning (we ended up adding more salt than I thought it would need, but it did). I used a fresh loaf of sourdough bread that was about 4” in diameter at its widest.
What’s GOOD: the addition of cheese to bruschetta was wonderful, but note, it’s not Parmesan. Certainly using Boursin cheese doesn’t give it an Italian flair, but I improvised and really liked the results. Use ample fresh basil, and very ripe tomatoes. Altogether delish.
What’s NOT: probably the only thing is this must be made at the moment. You could try toasting the bread an hour or so ahead and keeping it in a plastic bag, but then you’d lose the crisp part. The tomato mixture could be made ahead an hour or so – just don’t add the basil until the last.
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Sicilian Bruschetta
Recipe By: Inspired by a Lynne Rosetto Kasper recipe in her book: The Italian Country Table
Serving Size: 8
1/2 loaf French bread
2 cloves garlic — sliced in half lengthwise
1 tablespoon extra virgin olive oil — (a guess)
4 ounces Boursin cheese — herb and garlic
BRUSCHETTA MIXTURE:
4 medium tomatoes — (I used Kumato)
1 teaspoon dried oregano
3/4 teaspoon salt — a guess
1/2 teaspoon freshly ground black pepper
3 whole green onions — chopped finely
1/3 cup fresh basil — thinly chopped
1. Prepare Bruschetta mixture – slice the tomatoes and remove all the seeds, then chop up the tomatoes into small dice. Add to a bowl with the oregano, salt, pepper, green onions, and adding the basil just before you’re ready to assemble. Taste for seasoning.
2. BREAD: Slice the bread thinly. If the loaf is fairly fat, then you’ll want to cut each slice in half so the bread is handle-able for guests. Toast the bread (I used a stovetop toaster – alternately place all the bread on a flat sheet pan and broil – 6-7 inches away from the element – and watch it carefully – until the edges begin to brown. Turn them over and brown the other side. Do not fully toast the bread – you still want it to be slightly soft in the middle. Do not broil until all the bread is crunchy!
3. As the bread slices are done, using your hand, rub the raw garlic half over the top of the bread, then very lightly drizzle or brush a little bit of olive oil on the bread.
4. ASSEMBLY: Spread each slice with some of the Boursin cheese, then spoon about a tablespoon of the bruschetta mixture on top. Serve immediately.
Per Serving: 167 Calories; 9g Fat (46.5% calories from fat); 4g Protein; 19g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 474mg Sodium.

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