Tag Archives: bruschetta

Bruschetta Burgers (nom nom nom)

Before I talk about my dinner in more detail, here are some very interesting facts about bruschetta:

1.  Bruschetta is supposed to be pronounced with a SK sound, and not a SH sound.  This is as heart breaking as when I found out ramen is not pronounced rayman.

2.  Bruschetta refers to the bread drizzled with olive oil and rubbed with garlic AND the tomato and garlic topping.

3.  Bruschetta is horribly over priced in grocery stores, considering it was originally a ‘peasant’ meal to test olive oil.  (thanks, wikipedia!)

4.  Bruschetta is delicious.

When shopping yesterday, my brother and I purchased some hamburger in hopes of having some tasty burgers on the grill.  We wanted to kick it up a notch from regular cheeseburgers in a regular roll, so I decided on bruschetta burgers.  Turned out flipping awesome, I do say.

We grilled the burgers and sprinkled with salt, pepper, and garlic powder, and topped with provolone cheese.  Plopped some garlic bread (garlic toast/Texas toast) in the oven (yes, we could have grilled it, but oh well), with

Bruschetta Burgers. Isn't the basil garnish a cute (and completely unnecessary) touch? Apologies for the camera phone quality!

just a little tad of asiago cheese.  Oh yes, also put some  smiley fries in the oven, haha.  They are the best!

How Ms. Ambiguous Foodie made her bastardized bruschetta:

–Roma (plum) tomatoes.  Chop those puppies up.  I drained my tomatoes a tad because I didn’t want things to get soggy.
–Basil.  Thank goodness for my wonderful basil plant.  I love him.
–Garlic.  I used jarred sliced of garlic and chopped some up.
–Olive oil.  Extra virgin olive oil is the opposite of extra whore olive oil.
–Salt, pepper, and a dash of oregano.
–And here’s what probably makes it non-Italian… I add a tiny dash of balsamic vinegar.  Yes, tomatoes are already acidic, but I personally think it gives it a good flavour.

Mix and devour.

Actually, garlic bread, cheeseburger, bruschetta (the second slice if you want, but I personally thought it was a bit overkill and decided to just eat it as an open-faced burger).  Then devour.

I have no clue why bruschetta is so flipping expensive–both in stores and restaurants.  I once purchased the cheapest jar I could find–I think it was Classico–and it tasted like poop.  Well, not literally like poop, but it tasted like super chunky tomato sauce with tons of parmesan cheese.  Believe me–I’m the first one to proclaim my love for cheese, but I felt like I was eating Spaghetti-Os in a chunky sauce, minus the Spaghetti-Os.

Tomatoes were always a staple in my house growing up, thanks to my black-haired, brown-eyed, non-Italian mama.  Think of your stereotypical Italian person–and that’s what she looked like.  Except our people were from Northern Italy–extremely North–as in Germany.  😉  (I clearly remember my parents making their own sauerkraut one year.  Mmmm sauerkraut. Mmmm sometimes I buy homemade sauerkraut from the dirt mall.  Mmm sauerkraut.)

Anyway, back to tomatoes and bruschetta.  I had no clue that a lot of people don’t like tomatoes, because they were such a staple growing up.  It’s a great time for tomatoes because they are starting to go down in price, or plants in the garden are becoming sizable.  The seasonings are things people normally have around the house (well, maybe not fresh basil…).  I think a baguette is fab as the bread part, and that’s a reasonably priced bakery item. I used provolone on the burgers (I betcha smoked provolone would have been awesome), but you can catch mozzarella on sale, or it’s not even necessary.  It’s easy to make… I guess it’s just one of those things where companies know it’s tasty and “authentic” and relatively healthy so they would much rather load it up with preservatives and sell it for much more than it’s worth.

My basil plant is looking quite beautiful, so I think some Caprese sammiches are in my future (toast, tomatoes, basil, mozzarella, and a balsamic mayo… again with the bastardized Italian, but it’s sooo good).  I feel like this could be the year that if I yield enough basil, I might even try for some homemade pesto.

Alrighties, I’m outties.  I’m excited for another lunch of awesome leftovers, plus I’m going out to the lake for my first kayak journey of the summer.  Woo!

Advertisements