Would love your recipe for the bruschetta. I went to Italy for the first time this year and was also blown away by how simple, yet delicious, their bruschetta was. I noted that the bread was not overly toasted, as is here. It seemed to me that the bruschetta was basically just tomatoes and a little bit of oil, salt and pepper, which is how my grandmother made her tomato salad (no bruschetta for her, we were poor...her food was amazingly delicious but definitely prepared simply and in the peasant fashion).
I make it by eye so can't give you precise quantities, but here is how we make it
I normally use 8 medium tomatoes, but of course your can use more or less depending on your need. A big bunch of fresh basil, about 4 to 6 cloves of garlic, a good olive oil, and parmesan cheese.
Dice the tomatoes into small pieces. Around 1/4" to 1/2" depending on your preferences. Best are those low acid 'plum' (Roma) tomatoes if you can get them, but any nice tomato will do. Put the diced tomato into a bowl and add olive oil until the tomatoes are just nicely covered. Dice your fresh basil leaves into an average sized dice. Default to a smaller rather than larger dice if unsure. Once you have added your basil, add more. Lots of basil without getting silly. Crush your garlic. I would start with 6 normal sized cloves the first time and then adjust to taste with later dishes. If you are not a garlic fan pull that back to 3 cloves, but I generally find 4 to 6 is best depending on the size of the cloves. Add the garlic and diced basil to the bowl and stir it all together. Cover and leave in the fridge, or somewhere cool for a few hours. I like a minimum of 4 hours, but often leave it overnight in the fridge when I can. Once made you can leave this mix in the fridge for 2 or maybe 3 days and use it to make fresh Bruschetta each day. By the 3rd day it isn't quite as good, but still pretty nice. Just a little more 'mushy'.
When ready to serve, buy 2 Baguettes. There should be enough tomato mix to use up 2 baguettes. Maybe even a bit more. Slice the baguettes on an angle to create slices that are 3" or 4" long. It's not critical, but that is the length I like. The thickness of the slices is a preference thing. Thin and crunchy or thicker and chewy. I usually do a bit of both. First time around I would aim for 1/2" thick slices. You can also just use normal sliced bread cut into quarters or so, but it isn't quite as good. Put the oven on grill and toast one side of the breads. Just a nice golden brown, not too much browning or you get that taste coming through the bruschetta. Take the breads out of the oven and lay them on a wire rack with the untoasted side upwards. Spoon about a teaspoon of the oil from the tomato mix onto each slice on the untoasted side. You want a nice covering of the oil without making the bread too soggy. Then spread an even covering (sort of a big pinch) of grated parmesan cheese over each slice on top of the oil. Put these back into your grilling oven and grill the cheese side until the cheese has melted and just started to crisp. As with everything you can adjust the amount of cheese to taste. More cheese will mean adding less, or no, salt to the finished bruschetta. Try before salting.
Once the cheese is crisped, remove from the oven and let cool for a few minutes on the wire rack. A wire rack is best for all this as a solid tray may make them sweat a little and lose some crispness. Once cooled a little (literally only 3 or 4 mins) spoon the tomato mix onto the cheese side of the breads. Try not to bring too much oil with the tomato mix, just the tomato and basil. You will naturally get a little oil, but try to not get too much. Add a little salt to taste after trying the first one without salt, and descend into culinary heaven. Don't over salt them.
I like my bruschetta with a nice Prosecco to stay with the Italian influence, but a lighter/medium style red is good to. Where I live now they make some awesome Pinot Noirs, so that is my personal go to if not drinking the Prosecco.
It sounds like a lot of work, but assembling the breads is pretty quick once you get into it. My biggest issue is watching the breads toast so as to get the perfect brown/crisping on them. One moment they are no where close to ready, and 10 seconds later they are burned. Err on under toasted rather than over toasted until you work out your own preferences. I normally like my breads slightly thicker and a little chewy, but some of my friends really like the thin slices that get really crisp. Getting the toast right on those is a challenge though.
Enjoy.
Maybe just directions to your house next time you and your wife make them!
