Rome, Italy: Bruschetta from Ristorante Cleto

Rome, Italy: Bruschetta
For those of you going to Rome in the near future: don't miss out on Ristorante Cleto. It's a little back-alley, mom'n'pop Italian restaurant in Rome, Italy, close to the Colosseum and Roman Forum. You probably won't find it in any guide book, but believe, you, me. It's amazing. They have the most amazing pasta you have ever tasted. And even better than that, is the bruschetta (pronounced "broosketta", as I was soon corrected on).

http://www.ristorantecleto.com/

We were recommended this little place by Francoise at Nicolas Inn, an AMAZING bed and breakfast in Rome. I highly recommend staying there. Francoise and Melissa, the owners, are such amazing hosts, and had so many wonderful recommendations for us from restaurants, to secret entrances to attractions, to shopping. I really can't imagine staying anywhere else. Plus, it's less than a block to the Roman Forum, and less than 3 blocks from the Colosseum. Talk about location.

http://www.nicolasinn.com/en


Cheesy Factor (1 no cheese, 10 all cheese): 1
Dummy Factor (1 easiest, 10 hardest): 4
Time Factor (1 shortest, 10 longest): 3

Bruschetta
(Serves 6)
2 tomatoes on the vine, diced
1 package of Grape Tomatoes, diced
Olive Oil
3-4 cloves garlic, minced
3-4 leaves fresh basil, chopped
Loaf of French Bread (or your favorite fresh loaf of Italian bread), sliced
1 Tbl fresh lemon juice
Salt/Pepper 

In mixing bowl, combine tomatoes, garlic, basil, lemon juice, and salt and pepper (to taste), along with about 1-2 Tbl of olive oil. Mix. Lightly toast or broil sliced bread on baking sheet. Then brush heavily with olive oil. Top each slice of bread with tomato mixture, and place tray under broiler for about a minute. Serve warm.


The key to this, in my opinion, is the brushing of the olive oil on the toasted bread before putting the tomatoes on. At Ristorante Cleto, the toast was basically soaked in olive oil and it was so amazing. Also, don't be shy with the seasoning of salt and pepper in the tomato mixture. Continually taste while you are seasoning, so you can tell how much you like. I, as I am sure you have noticed already, LOVE salt and pepper.

The other key to this, don't forget about things when they are in the broiler. I made this last night and completely charred my bread because I forgot about it. Oops.

You can also mix up the types of tomatoes for this with whatever you have in your fridge or garden. Cherry tomatoes would be great too. But, I think, the sweeter the better for bruschetta, which is why I chose grape tomatoes. You could also top with a little grated cheese but it's not necessary (I can't believe I just said that, I know).

Oh, and if you have some quality oil you have been saving for something special, this is it. Use the good stuff.