That’s right, BMT.
Not BLT. Because there ain’t no bacon or lettuce on this bruschetta.
Instead, we’re going vegetarian with a delicious trifecta that is the cornerstone of what we understand as Italian cuisine.
Can you guess what I’m talking about?
A trio of ingredients that complement each other so well, that if you have all 3 ingredients on hand, it’s almost a crime NOT to put them together.
And you don’t want to be a crime-committer, do you?
Nah, of course you don’t.
So we start with this:
Tomatoes and mozzarella that I picked up at the farmers’ market a few days ago, basil grown in my backyard, and a slice of whole wheat bread.
First things first: we toast ze bread.
Why toast, you ask? Well, it serves 2 purposes: we’re going to be putting a lot of moisture-heavy ingredients on this bread, and a slice of toasted bread won’t get as soggy as an untoasted slice. Also, toasted = crispiness! You know I’m a texture junkie; with all the soft ingredients on there, I need something crunchy to contrast them.
While the bread was still warm from the oven, I placed a few slices of mozzarella on top. arranging it carefully to get as much cheeseage as possible.
There! That looks pretty good.
Next came 2 beautiful slices of ruby-red tomatoes.
And then a chiffonade of basil.
Chiffonade is just a fancy term for thin ribbons. Cut away with a pair of kitchen scissors if you desire. ‘Cuz I won’t lie, it’s pretty hard to cut basil without bruising them.
Then a drizzle of good olive oil:
And a sprinkle of sea salt, just for seasoning.
And that’s it.
Mild and creamy. Juicy and acidic. Fragrant and herbaceous. Foiling and complementing each other at the same time on a wholesomely crunchy base.
And so, so, so simple.
But why mess with something when it’s already perfect?