It’s cold. And raining. And a tad snowy. I walked outside, turned around and walked right back into my house. It’s already cooler at Tsukiji Market than in other parts of Tokyo because of the open space. I wasn’t really in the mood to go out and deliberately freeze again.
Back in the safe comfort of my home, I was getting some work done when I stumbled onto an article about tomatoes and was reminded of this scene from Julie and Julia.
How good does that look?
I googled for that specific recipe and found it! Julie and Julia‘s food stylist Susan Spungen (thankfully) shared on The Atlantic. SCORE. Guess who’s having bruschetta tonight? Of course, it has to be the recipe from Julie and Julia.
Julie and Julia’s bruschetta
1 loaf of rustic bread that is stretchy, hole-y with a crisp crust (the one from the film looks like the center pieces from a round loaf cut in half)
Extra virgin olive oil
Maldon or Kosher salt
Fresh ground pepper
Fresh basil leaves
Fresh tomatoes (in the film they use yellow, purple and red tomatoes — I normally see home cooks make bruschetta with smaller tomatoes ex: grape tomatoes in red, orange, yellow, purple and even white hues)
1. fry the sliced bread in olive oil
2. rub with garlic after taking out of pan and sprinkle the Maldon or Kosher salt and fresh ground pepper on the toasted bread
3. cut the tomatoes in chunks, tear fresh basil leaves into the tomatoes, drizzle with olive oil and marinate the mixture for about 30-45 minutes.
4. season the marinated mixture 1/2 hour before serving with salt and pepper (the salt will release the tomatoe’s juices, so you want to season as close to serving time as possible.
Serve and enjoy!
Note: with dishes this simple, the most important thing is using the freshest and best ingredients available. There’s no masking old bread, tomatoes that aren’t ripe or basil that is wilted when seasonings are just salt, pepper and olive oil.