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Saturday, August 25, 2007

Bruschetta Essential

Bruschetta is, in essence, the simple rubbing of garlic cloves onto toasted peasant bread, drizzled with olive oil so fresh and unadulterated that it still has delectable fruitiness. In the United States however, the basic image of bruschetta is the combination of tomatoes, basil, and garlic. This recipe also makes use of some thyme, which is one of my favorite spices. Thyme has a long and honored history in the Roman regions, and is quite at home in this dish of Italian-origins. More traditional recipes would make heavier use of olive oil, but I have reduced it to improve the healthfulness of this dish. Because so little is used, do not compromise on the quality of the olive oil. Avoid store brand oils in favor of a specialty olive oil that will evoke the fruitiness of hills in Tuscany.


1 large sweet tomato, preferably heirloom or vine-ripe
1 Tbsp fine quality olive oil
1 clove of garlic, minced
1/2 tsp finely chopped fresh thyme
1 tsp finely chopped fresh basil
salt and pepper to taste

Cut into the tomatoes and run your finger along the open cavities within to remove all the seeds and liquid. Finely dice the tomatoes. Combine all the other elements. Allow to sit in for some time for the flavors to develop.

Serve on a thinly sliced European-style bread.

12 appetizer servings. Nutritional information (topping only) per serving: 13 calories, 1.2 g fat, 1 mg sodium


Sara Grace said...

Yum - I'll try this. I'll be so sad when tomato season is over!

The Skinny Gourmet said...

Thanks sara. It is really my husband's preparation. So if you like it I'll have to tell him!

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