{"id":8909,"date":"2021-10-05T11:35:14","date_gmt":"2021-10-05T17:35:14","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=8909"},"modified":"2021-10-05T11:39:25","modified_gmt":"2021-10-05T17:39:25","slug":"bruschetta-recipe-from-the-movie-julie-julia","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/bruschetta-recipe-from-the-movie-julie-julia.html","title":{"rendered":"Bruschetta Recipe From the Movie Julie & Julia"},"content":{"rendered":"

This dialogue is too fun not to include.<\/em><\/p>\n

The Julia Child Bruschetta recipe that\u2019s so good it brought my guests to tears. Olive Oil fried rustic bread topped with marinated tomatoes and basil.
\nIf you\u2019re the kind of person who likes to cook, you know the satisfaction you get from serving someone food and having them smile at the end of eating it. If they actually mumble out a \u201cSoooo goood\u201d as they\u2019re eating it even better. Betty does that all the time when I feed her, (but she doesn\u2019t count because she makes the same sounds eating a TV dinner or a pistachio she swept up from behind the fridge.)
\nSo the MMMMMMmmmmmm sounds are good, but the Holy Grail of feeding someone is bringing them to tears. Reducing a human being to a quaking, sobbing mess whose greatest fear in life is no longer death \u2026 but the thought of never eating this delicious food again.
\nOn August 22nd, 2014 such a miracle occurred in my kitchen. And then it happened again.
\nI thought it was just a fluke, like when people see Jesus in their Cream of Wheat, but when it happened a second time I knew I\u2019d stumbled upon something pretty spectacular. Definitely more spectacular than a hairy fridge pistachio.
\nDo you want to know what this miracle food was? Bruschetta. But you knew that already if you read the title of this post
\nThis isn\u2019t just any bruschetta though, it\u2019s bruschetta inspired by the movie Julie & Julia which if you don\u2019t know, it\u2019s a movie based on Julie Powell\u2019s blog in which she chronicled her (successful) attempt to recreate\u00a0every recipe in Julia Child\u2019s \u201cMastering the Art of French Cooking\u201c.\u00a0GREAT premise for a blog.
\nIn the movie the bruschetta looked and sounded so goooood. And if you watch the scene from the movie, Julie\u2019s husband does exactly what you want people to do when they eat your cooking. He says, \u201cThis is\u00a0 GOOOOD!\u201d
\nThe Bruschetta Recipe
\nSo you want to learn how to make this bruschetta? Want to learn how to bring someone to tears with your food? Here we go.
\nFirst of all a few tips:
\n1. Use fresh, crusty bread. \u00a0Whole slices! \u00a0Not a baguette.
\n2. \u00a0FRY in olive oil. \u00a0I mean it. \u00a0You fry it.
\n3. \u00a0Don\u2019t even attempt this if it isn\u2019t summer and you don\u2019t have fresh tomatoes.
\nLet\u2019s get started \u2026\u00a0 You need bread, olive oil, tomatoes, basil and salt.\u00a0 Dice a few fresh, local tomatoes. Extra points for heirloom and homegrown. Even if the home wasn\u2019t yours.\u00a0 Tear up a handful of fresh basil and add it. \u00a0Add lots if you love basil, little if you don\u2019t. I used this sized bunch for around 5 small-medium tomatoes.
\nI\u00a0 know you\u2019re alarmed that there\u2019s no fresh garlic in this recipe but there isn\u2019t. I\u2019m not going to second guess Julia Child. It\u2019s is 100% delicious without the overpowering flavour of garlic. If you want to add garlic you can but I BEG you to try it without first.
\nDrizzle the tomatoes and basil with a good amount of olive oil and let stand for 30-45 minutes.\u00a0 After 30 minutes, sprinkle with salt and pepper (I actually don\u2019t use pepper but go nuts if you\u2019re a pepper person) let sit for another 10 minutes or so.
\nCover the bottom of a pan with olive oil until it\u2019s approximately 3mm deep. \u00a0Just glug it in there. \u00a0Heat pan over medium\/low. \u00a0Not too hot or your bread will burn, not too low or it\u2019ll just soak up a bunch of oil and get gross.
\nTo test if your oil is hot enough to fry place the end of a wooden spoon in the oil. If the tip forms bubbles right away, it\u2019s at the right temperature to fry.
\nWhile the pan is heating, slice your crusty bread. \u00a0I make my own bread using the master recipe from\u00a0this cookbook, The New Artisan Bread in Five Minutes a Day\u00a0but you don\u2019t have to make your own bread. Just use a fresh, dense, crusty loaf.
\nFry bread slices in oil until browned or your tongue falls out of your mouth. Whichever comes first.\u00a0 Remove bread from the pan and generously spoon the tomato mixture over the top. \u00a0But first, maybe, just look at the golden brown, toasty, olive oil drenched goodness. \u00a0Smell it. Love it.\u00a0 O.K., NOW you can top it with your tomatoes and basil. \u00a0Just spoon it right on there. \u00a0Lots of it.
\nAnd now you eat it.
\nIf you’ve watched the movie Julie & Julia you no doubt noticed the bruschetta love scene. I’m not sure anything in a movie has ever looked so delicious.\u00a0 This is that recipe.<\/h6>\n

Ingredients:<\/strong><\/p>\n