Friday, July 15, 2011

ITALIAN BRUSCHETTA ~ WITH FRESH HERBS AND TOMATOES



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My post this week will be the Weekly Featured Recipe at DTL Herbs. Please join Diann from The Thrifty Groove and me at her herb blog sharing great recipes using fresh herbs.

Thank You Diann, I am honored  to have my recipe featured at DTL Herbs.

please click here
 to join Diann at her new blog




BRUSCHETTA




Summer months you will always find in my kitchen fresh herbs from my little herb garden and home grown tomatoes from family or friends. My sweet dad always had these growing in a garden in our back yard so its from these fond memories I love and enjoy preparing any recipe using tomatoes. When my sources run out for suppling me with what I feel is a summer staple, I head to the huge farmers market in Birmingham. I know I'll always find tomatoes and most any herb I need there. 
I started loving bruschetta after my first trip to Roma.  We have a favorite restaurant where Jim and I always enjoy dining, I always order the bruschetta as an appetizer, from orders by the waiters who always remember us and tell us what to eat, oh those Italians! In Roma, the bruschetta is different than what we found in Florence and the Tuscan hill towns. Roma offers up its version with chopped tomatoes, basil and thicker bread for the oil and vinegar to soak into, where the Tuscan version uses thiner slices of bread and is more of a finger food. Roma serves bruschetta like a salad and you need your fork and knife. I love both, but it can get a little messy eating as finger food. I like serving it as a first course replacing the salad.  Either way, its a summer favorite, a staple you'll find on my menu while the tomatoes are garden fresh and herbs are out of my back yard garden. Ah, the wonderful bounty of summer.




WHAT YOU'LL NEED

~
FRESH CHOPPED BASIL
FRESH CHOPPED ROSEMARY
CLOVE OF GARLIC / OR SWEET ONION
YOUR FAVORITE FRESH OR DRIED HERB
FRESH CHOPPED AND/OR SLICED TOMATOES
FAVORITE OIL AND VINEGAR
FRESH GROUND SEA SALT AND PEPPER
YOUR FAVORITE BAGUETTE BAKERY BREAD
~


BEAUTIFUL GARDEN FRESH HERBS
DRIED IF FRESH IS NOT IN SEASON





DRIED BRUSCHETTA HERBS 
 PURCHASED IN POSITANO









BLUE BASIL
 BLUE CENTER




HOME GROWN TOMATOES







GRILL OR TOAST BREAD








A PRETTY FRENCH ROOSTER PLATE



RUB BREAD WITH GARLIC OR ONION



ADD HERBS TO TOMATOES
~
CHOPPED FOR ROMA BRUSCHETTA





SLICED FOR RUSTIC
 TUSCAN BRUSCHETTA




TOP BREAD WITH TOMATOES AND HERBS



POUR OIL OVER TOMATOES
AND ONTO PLATE AROUND BREAD


ADD VINEGAR





ENJOY YOUR FAVORITE BRUSCHETTA
DELICIOUS



 POSTCARDS FROM ROMA


GEORGIE, JIM, EMILY AND MOUNIR



BRUSCHETTA AT TUDINI'S IN ROMA
THE REAL DEAL



LEMONCELLO
AFTER DINNER DRINKS









 A PINK TOMATO APRON 
FOR YOUR KITCHEN BEVERLY



Really there is no right or wrong way to make bruschetta. I love the two ways presented here, the way I first tried it in Roma. It just doesn't get any better.........CIAO!

50 comments:

  1. OMG! I am totally drooling! This looks fantastic! Thank you Emily for contributing such a yummy and beautiful recipe! I can't wait to post it.

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  2. Yummy! I think bruschetta made with grilled bread would be delicious. Thanks for sharing your techniques with us! :D

    xoxoxoxo,
    Ricki Jill

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  3. Looks heavenly, my tomatoes should be ripe in a couple of weeks. Will try the first receipie. Yum
    Ann

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  4. Happy Pink Saturday, Emily.

    There is nothing I love to eat more than fresh tomatoes. I have a bag on the credenza in my office that I will be taking home with me today. One of the men I work with has a wonderful garden, and he lets us purchase goodies from him.

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  5. Emily -- this is going to have to be my dinner tomorrow night.

    So lovely of you to post and help.

    Love your darling apron too.

    Hugs
    Claudia

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  6. Mmmm...I love bruschetta!

    HaPpY pInK sAtUrDaY!
    Sarah

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  7. Thank you for stopping by for a visit at my blog....I LOVE basil..the way it smells, looks, taste...Just everything about it... : ) your recipe looks simply delicious...I tried a recipe that my friend of at Two Shades Of Pink blog did...It was a different spin on using basil...Peaches, Cheese, Olive Oil, Basil, Salt and Pepper...it was actually very tasty and refreshing...I posted about it here..
    http://shoprubyjean.blogspot.com/2011/07/cooking-with-ruby-jean.html

    Have a wonderful Friday and Happy Pink Saturday to you as well... : )

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  8. How wonderful it would be to live near you and get the left overs.

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  9. Happy Pink Saturday and I'm your latest follower, your blog is wonderful and now I'm starving! Everything looks so good, I think I'll be right over! Hugs Marilou

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  10. I can almost smell that yummy fresh basil from here. I love this recipe and as soon as it starts getting warmer here I am going to make it! Thanks for sharing your recipe and memories.

    Best wishes and happy weekend,
    Natasha @ 5 Minutes Just for Me

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  11. I'm so glad you joined us for our friday linky party... this is a favorite for sure!
    That bruschetta looks perfect ~ just like the 'real thing'. Your pictures of one of my favorite places were great :-)
    Ciao e a presto~~

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  12. Hi lovely lady.
    This looks so Goodddddd!!!!!
    I love Fresh Basil with tomatoes.
    I need to do this for one of my dinner partys.
    XXOO Diane

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  13. One of my all-time favorites! My husband and I actually just had bruschetta as part of our date-night dinner the other night (after kiddos were in bed) and we pigged out! :-) I could eat this every day of my life and I'm so glad you shared this with us at Inspiration Friday this week~
    Vanessa

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  14. Thank you for the easy recipe - so timely too! I can hardly wait to try it.

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  15. I just LOVE bruschetta and I have never thought of serving it with whole slices of tomatoes. How fun!!! I think we have to have bruschetta tonight. :-)

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  16. Hi lovely lady.
    Thanks so much for your lovely comments,on my new Tablescapes Romantic D9nner for Two !!!
    Im your newest follower on ypur Blog now. I hope you can come follower me also ~~~
    I hope you have a Great Weekend.
    XXOO Diane

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  17. Hi emily,
    Great to see your bruschetta recipe and all those wonderful fresh herbs, I couldn't live without my herb garden and have several pots out in the kitchen garden.
    But....I did see a little bit of La France in there too, I spied a French rooster plate and sea salt from Brittany!
    Bon appetit.
    Maggie @ Normandy Life

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  18. Looks delicious! This would be a favorite of mine!

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  19. OMYGOSH...I am IN LOVE. I have to try this...it sounds sooo good. I may have it for dinner tonight. :)
    Thanks for the great recipe.
    xoxo bj

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  20. You are next door to me at Beverly's so I'm stopping by to see your pinks. What a yummy post! Love tomatoes! Thanks for sharing and enjoy your weekend.

    Blessings,
    Sandi

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  21. Oh now i want bruschetta! Yours makes my mouth water. It's quite a piece of art on a plate. Thanks for sharing. happy summer, many blessings, marlis

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  22. What great pictures! YUMMY! I love tomatoes and basil and bruschetta! This recipe made me so hungry! Opps, I almost licked the computer screen!
    Yvonne

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  23. Wonderful, Emily. Your photos are as yummy as that bruschetta. That basil shot is amazing. Wish I had some bruschetta right now. ~ Sarah

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  24. I love bruschetta and haven't tried it with Rosemary, might just add that:@)

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  25. Of course you know I love your recipes posted here Emily! Thank you again for being our guest Chef! And yo post is live on DTL Herbs and a blip was posted to The Thrifty Groove!

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  26. Your post reminded me how good this is -- I see dinner!

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  27. What a yummy bruschetta Emily, I just love it with the rosemary and I am drooling over it, wish I hAD ONE RIGHT NOW...BUT MAYBE LATER IN THE NIGHT!

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  28. Hi Emily! Oh, we love bruschetta and have had it in Rome also! My mouth waters when I think of the fresh buffalo milk mozzarella with those tomatoes!
    Thanks so much for popping in to see me.
    be a sweetie,
    Shelia ;)

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  29. Such a wonderful celebration of summer's bounty. Thanks for being a part of Seasonal Sundays.

    - The Tablescaper

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  30. Mmmm - I can't wait until we have tomatoes ripe from our garden.

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  31. Great post, love the photos. Take care and have a great week.

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  32. It is the perfect season for this dish...Jersey tomatoes are just ready now...yumm.

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  33. It is clearly time for lunch. If only I could pick these delicious morsels from my laptop screen. Yummy!

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  34. *Drippy drool* Brushetta is one of my absolutely favorite things! Pretty much followed by limoncello! Lol! *winks* My aunt and uncle make thir own from their lemon trees and whenever they come to visit from Italy they bring us some and it's TDF!! Like "fresh" in a glass *winks* I want to reach right into your pictures so badly Emily! Vanna

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  35. Your photography is fantastic! I love bruschetta and I love how you've presented it. Love, love everything about this post. Now I'm hungry for some, but beyond that, I want my herbs to look as good as yours. I like your photographic eye for capturing the beauty of the ingredients. Now you've gone and done it, my food posts are about to get a little more involved . . . :-)

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  36. Emily,
    This looks amazing! Love your recipe and I love fresh herbs. I have some growing out the back door. Thanks for linking this up! I have been way behind this past week.
    Sherry

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  37. Oh my, this looks fabulous and absolutely delicious. Love those wonderful rooster plates, too. Thanks for sharing the yum with us at VIF, xo Debra

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  38. great minds think alike!

    bunny

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  39. Whoever first paired basil and tomatoes was a genius!

    RED AND YELLOW LULLABY

    Red is the color of cherries, not cheese;
    Yellow the backs of the sweet honeybees;

    Red the fair hair of the Derry Town maid;
    Yellow the yolk of the brown egg fresh-laid;

    Red are the wounds of the sun going down;
    Yellow the daisies beloved by the clown;

    Rainbows of colors, delighting the eye—
    Yellow and scarlet for this lullaby.


    © 2011 by Magical Mystical Teacher

    Red and Yellow Rooster

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  40. Oh yumm, yumm and DOUBLE YUMM! And what a cute rooster plate. A very delightful visit on this hot Rednesday :) Thank you.

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  41. Those are so beautiful and are making me hungry. Happy Rednesday from Buddhatropolis.com

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  42. Hai Dear

    This looks yummy....you have a lovely blog… You have so many wonderful recipes..I have bookmarked you blog and some recipe from that to try..Please check out my blog.I am having a Giveaway in my blog..Please check it out and partcipate in that..
    http://yummytummy-aarthi.blogspot.com/2011/07/homemade-bounty-chocolate-and-giveaway.html

    Aarthi

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  43. Not fair! I want to eat my computer right now, the photos look so luscious! I'll definitely have to try your recipe!

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  44. All the produce you show looks so fresh and beautiful! I love fresh brushetta --wonderful recipe.

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  45. Emily, BEAUTIFUL! I was just about to write a post about basil as well. I just can't walk past in in the market without buying a sack load! Yesterday, a friend and I stopped at a cafe on Cours Mirabeau and ordered a bruschetta. I have no idea what it was but it was horrible (hours from Italy and I couldn't get a decent bruschetta!) . I said to my friend that they should be ashamed to serve it. She replied that we should be ashamed for eating it. I want yours! And I shall have it. Tonight.

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  46. I can almost taste these mouth-watering bruschetta... such gorgeous pictures! And I loved how you shared both the Italian and Tuscan version of the recipe, thanks so much Emily. I love eating and serving bruschetta and your recipe will be very helpful. The herbs are looking so lovely in those cute jelly jars and I loved your rooster plates... a perfect plate to serve bruschetta along with those cooling lemonade. The colorful salad is looking scrumptious... perfect for summer. Congratulations on being featured at Masterpiece Monday... wonderful post! Have a great weekend!~Poppy

    http://withadashofcolor.blogspot.com/

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  47. Thank you for sharing your bruschetta on Masterpiece Monday at Boogiebord Cottage, loved it! I've featured it this week on my top ten fav picks. Have great day, Mary :O)

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  48. I made bruschetta this wee, too. I Had to take an antipasto tray to a dinner and couldn't resist because I have an abundance of basil right now. Hope it lasts til the to atoes ripen!

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  49. My mouth is watering. I can't wait for fresh tomatoes. I'm saving this recipe. laurie

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