Just watched this with my five year old before bed. He now pronounces bruschetta properly, and is dying to help me make this for dinner tomorrow. Thanks for the bonding opportunity!
I’ve been watching this channel with my 9 year old and now she’s planning to make me brodo, since I just had surgery. It’s awesome to cook with your kids. ❤️
Fun fact: in tuscany the simple oil and garlic brushetta is also called FETT’UNTA which literally means oily bread slice. Nice take on a good summer classic!
If you salt the tomatoes in a colander a half hour before you marinate, it won’t be so watery. This is the best recipe I’ve found though! I can’t tell you how much your videos have changed my world ❤️
I used to cook when i had time. Thanks to you I love cooking all the time, re opened a hobby. I love the passion that you show in these episodes. It really inspires me to cook!
DJZ00M same for me! We’ve been remodeling our house slowly as my money becomes available. I haven’t had a proper kitchen to cook in so I’ve lagged. But these recipes don’t take a lot of muss and fuss and I can cook again!
You have been putting out insanely good content for a long time considering how much content you crank out and how amazingly its edited/finished product.
I went to the grocery store at 10pm after getting off work because I just HAD to try this recipe. It was delicious, and super simple, and was a great way for me to use up all these extra cherry tomatoes I had lying around. I love your channel, man! And as a vegetarian, I am super appreciative of the fact that you give as much airtime to vegetables as you do meat.
You made me fall in love with it, and taught me how to make it simultaneously. Major props bro. You’re really good at this shit! I pretty much fell into a cooking job a couple months back but you’re inspiring me to actually try and aim for something in this industry. Keep doing what you do.
I love the 4 ingredient vinaigrette tip. Gives such a clear, simple idea of how to make a great one. I always used to just be lazy and do oil and vinegar because I didn't want to look up a recipe and thought that was fine enough. Now I'm adding dijon and honey every time as well and it's 10 times as good.
100K is coming in fast and hot and you deserve it man. This is seriously such a great channel. It literally just does EVERYTHING RIGHT. Keep up the good work and the positive spirit yo, I look forward to watching these for years to come.
You could even just do - tomatoes, garlic, basil, salt and pepper, olive oil, and a little bit of balsamic vinegar on top of your toasted bread ( that’s my favorite way to eat it 😀 )
There is nothing in this world like homegrown tomatoes. That pale pink stuff you buy from the supermarket...why bother? What a masterpiece you created! Delicious! I want some...NOW!!
Yeah! Stuff in our grocery stores is so void of nutrition and flavor, it’s ridiculous. I’ll never forget one of my trips to see my great grandmother on the other side of the country, and for the first time in my life experiencing what an tomato is actually supposed to taste like. She went out into her backyard and picked a fresh huge massive tomato, came inside and sliced it up into really thick slices, and then season the slices with salt - that was it. I thought she was nuts at the time to eat a tomato plain like that, but then she had me try it and I was gob smacked with how delicious it was! I’ll never forget the intense flavor of that tomato, and it’s a shame that I don’t think I’ve ever had a tomato that delicious in my life all these decades later. 😢 I wish I could grow my own food/my own tomatoes, but I live in a small apartment that I don’t have room to grow food with lights inside and my patio gets no sun at all. It sucks!
I made your vinaigrette to use on some diced tomatoes and did the garlic rub on my toasted baguette slices - delicious! It was my favourite part of dinner last night. Didn't do the sliced tomatoes underneath, but worked with what I had and it was very good.
in my hometown, Perugia, in Umbria, we use to have bruschetta: just toasting the bread, rubbing it with garlic and adding salt and a lot of EVO olive oil....that's it. In Tuscany they call it "fettunta" (greasy slice), I could have an entire "filone" (the whole loaf) of bread like this, especially if EVO oil is "nuovo" (= new, just pressed) OMG, I think I'm gonna have a dozen as soon as I go back home, tonight
Dude...sooo close to 100k subs! Been with you since before you hit 1k. I'm so happy for you that this Excellent channel has gotten the love it deserves! Keep going brotha! Cant wait to see you and your channel grow even more!
it is almost like a deconstructed panzanella! this is definitely a recipe, where you wanna make sure that your ingredients are of good quality, the tomatoes first and foremost.
Dude... I'm probably close to twice your age yet you validate for me the art of cooking that makes it so rewarding and enjoyable! I just watched eggplant parm. and I've been doing it exactly the same, but much longer (maybe you could add a veal parm?). Now, I even know how to pronounce "bruschetta" correctly. Don't stop, but you really looked sleep deprived in the brisket segment! Thanks for NOT doing just another cooking show!
Been watching your videos for 3 days now, have not been disappointed. Have found a few thing I want to try especially on the next date night with the wifey. Going to definitely include this with dinner. What would you think of some very thin sliced celery? Some diced cucumber may be great also with the vinaigrette!!
I could tell stories all day long about the pronunciation of bruschetta (not to mention vinaigrette!) but I’d rather just eat it, and what you create here looks amazing!
Your absolutely correct about tomatoes you either have to grow your own or purchase them from a farmers market in order to get that great flavor. I love your content keep up the Great work 👍👍👍
I usually salt the tomatoes let them weep a little bit add olive oil and swirl the bowl. The tomato water emulsifies well with olive oil (there might be some sort of lecitin in tomato water...maybe..but definitely full of natural MSG) Saluti from Florence
Interesting experiment! Honestly here in Italy, bruschetta's only ingredients are extra virgin olive oil, tomatoes, basil and garlic (optional salt). Here we have this culture of "enjoying quality ingredients" so we think mustard for example is too strong of a flavour and may ruin the delicate tastes of oil and tomatoes. In conclusion we like to keep it simple and plain to taste every flavour. This is an interesting version though, I'll try it! Love from Italy, I love how you're exporting recipes from Italy keeping them authentic. Ps. Sorry for my English, is not my first language...
I love extremely respectful, extremely picky Italian feedback so much. You guys are so extra but you always justify yourselves and end it with a caveat of difference of opinion, it’s great
2:45 from a European point view we often swap out some of the acid for citrus without adding sugar in any form... so trying this your way will be interesting.
Yep, I'm French and we usually don't use any sweet ingredients for a vinaigrette. Oil, vinegar, mustard, salt, pepper and that's it. But I'll give it a try!
Super video as always!! At 6:07 Try to cut tomatoes with a serrated knife and not with a smooth one! It's gonna preserve a lot of tomato water into it! In Italy we do like this :) Btw thanks for these quality contents!
Just watched this with my five year old before bed. He now pronounces bruschetta properly, and is dying to help me make this for dinner tomorrow. Thanks for the bonding opportunity!
This comment warms my heart
You better make it 😁
I’ve been watching this channel with my 9 year old and now she’s planning to make me brodo, since I just had surgery. It’s awesome to cook with your kids. ❤️
I’m italian and you really do justice to our cuisine , good recipe and knowledge as well as editing , kudos to u bro.
Wait Kermit is Italian???
Fun fact: in tuscany the simple oil and garlic brushetta is also called FETT’UNTA which literally means oily bread slice.
Nice take on a good summer classic!
If you salt the tomatoes in a colander a half hour before you marinate, it won’t be so watery. This is the best recipe I’ve found though! I can’t tell you how much your videos have changed my world ❤️
I used to cook when i had time. Thanks to you I love cooking all the time, re opened a hobby. I love the passion that you show in these episodes. It really inspires me to cook!
DJZ00M same for me! We’ve been remodeling our house slowly as my money becomes available. I haven’t had a proper kitchen to cook in so I’ve lagged. But these recipes don’t take a lot of muss and fuss and I can cook again!
Beautiful man. I enjoy your videos for many reasons. One is after a shitty day, its pretty calming and awesome to chill out to your vids...thanks man.
You have been putting out insanely good content for a long time considering how much content you crank out and how amazingly its edited/finished product.
Vegetarian again. Luv it!
Vegan too!
Bummed I missed the premiere! Great video as per usual. I love the French play on the vinaigrette.
Thank you for these great summer recipes! This looks so delicious!
I went to the grocery store at 10pm after getting off work because I just HAD to try this recipe. It was delicious, and super simple, and was a great way for me to use up all these extra cherry tomatoes I had lying around. I love your channel, man! And as a vegetarian, I am super appreciative of the fact that you give as much airtime to vegetables as you do meat.
This is why I love my local farmers market. The tomatoes are so amazing! That dressing looks awesome. I will definitely have to try to make it!
You made me fall in love with it, and taught me how to make it simultaneously. Major props bro. You’re really good at this shit! I pretty much fell into a cooking job a couple months back but you’re inspiring me to actually try and aim for something in this industry. Keep doing what you do.
So simple and delicious! I like to add very finely chopped shallots, can recommend it!
I love the 4 ingredient vinaigrette tip. Gives such a clear, simple idea of how to make a great one. I always used to just be lazy and do oil and vinegar because I didn't want to look up a recipe and thought that was fine enough. Now I'm adding dijon and honey every time as well and it's 10 times as good.
100K is coming in fast and hot and you deserve it man. This is seriously such a great channel. It literally just does EVERYTHING RIGHT. Keep up the good work and the positive spirit yo, I look forward to watching these for years to come.
446k a year later. Next stop is 500,00! :)
Something so simple, beautiful, and so good.
You could even just do - tomatoes, garlic, basil, salt and pepper, olive oil, and a little bit of balsamic vinegar on top of your toasted bread ( that’s my favorite way to eat it 😀 )
I missed the preview! This looks amazing! I’m done with my cookbook, so I can get back to my cooking regimen. I want this for this weekend! 😋 😋
I love a good bruschetta! This I am definitely going to try! Btw, you put so much passion & love into your cooking...it's so inspiring!
I have been craving this. Going to make this tomorrow. Thanks for sharing.
this recipe looks so good!! can't wait to try it myself! that vinaigrette looks insane!!
Awesome video! Best videography in the cooking game
That’s the best video I’ve seen. I love tomatoes in season..so..much..
This looks like summer at it’s best
This is truly the best cooking channel on TH-cam!
Amazing, simple, fresh and flavorful. I love your vibe and editing.
Subbed
Hooray, bruschetta! Thanks dude, I haven't ever not enjoyed your videos. Keep doing what you're doing, you're almost at 100k!
SkyBlue R I think there’s an easier way to say that :). Cheers.
@@esmith1225 Probably, it's been a long day :D
Cheers mate
There is nothing in this world like homegrown tomatoes. That pale pink stuff you buy from the supermarket...why bother? What a masterpiece you created! Delicious! I want some...NOW!!
Yeah! Stuff in our grocery stores is so void of nutrition and flavor, it’s ridiculous. I’ll never forget one of my trips to see my great grandmother on the other side of the country, and for the first time in my life experiencing what an tomato is actually supposed to taste like.
She went out into her backyard and picked a fresh huge massive tomato, came inside and sliced it up into really thick slices, and then season the slices with salt - that was it. I thought she was nuts at the time to eat a tomato plain like that, but then she had me try it and I was gob smacked with how delicious it was! I’ll never forget the intense flavor of that tomato, and it’s a shame that I don’t think I’ve ever had a tomato that delicious in my life all these decades later. 😢
I wish I could grow my own food/my own tomatoes, but I live in a small apartment that I don’t have room to grow food with lights inside and my patio gets no sun at all. It sucks!
As always, amazing stuff! Thanks
I made your vinaigrette to use on some diced tomatoes and did the garlic rub on my toasted baguette slices - delicious! It was my favourite part of dinner last night. Didn't do the sliced tomatoes underneath, but worked with what I had and it was very good.
I need to try this. looks so delicious.
I can't wait to try to make this!
in my hometown, Perugia, in Umbria, we use to have bruschetta: just toasting the bread, rubbing it with garlic and adding salt and a lot of EVO olive oil....that's it.
In Tuscany they call it "fettunta" (greasy slice), I could have an entire "filone" (the whole loaf) of bread like this, especially if EVO oil is "nuovo" (= new, just pressed)
OMG, I think I'm gonna have a dozen as soon as I go back home, tonight
Thank you so much I literally just did everything you said too!
Bruschetta is one of my favourite things ever
Dude...sooo close to 100k subs! Been with you since before you hit 1k. I'm so happy for you that this Excellent channel has gotten the love it deserves! Keep going brotha! Cant wait to see you and your channel grow even more!
When you have fresh, home grown tomatoes, they are without compare. That bruschetta looks really good. Cheers!
Awesome my man. Great recipe, thanks.
I will add some thinly sliced prosciutto to mine. Looks awesome, thanks!
wow!!!! love your editing style! congrats on your channel doing so well! I subbed back when you were at 1K!! well deserved for sure!!!
I really love this channel
Sounds wonderful! I love tomatoes!
OMG...I just discovered your channel and love watching and learning from you! Making this and your Spaghetti Carbonara!!!
I've got 11 tomato plants growing this year and 90% of them are heirlooms. 100% I'll be making these tomato recipes!
Anchovies and green olives work great on this!
Great content bro, really like your vibe, keep it up!
Simple is always the best way. Nature takes its course. I'll be attending the Farmers Market tonight.
Nothing like a nice sharp knife when cutting a fresh tomato! Nice recipe!
it is almost like a deconstructed panzanella! this is definitely a recipe, where you wanna make sure that your ingredients are of good quality, the tomatoes first and foremost.
he’d be missing the fresh onion but yeah, sounds delicious
Just made this for breakfast. That vinaigrette is amazing! Added some prosciutto thinly sliced to it. Happy 😃 and someone else too 😉
I have been watching your videos soo much recently. Just love your channel! Love from India
It looks Amazing
Good stuff, once again!
New subscriber and I absolutely in love with your channel ❤️❤️❤️
Dude... I'm probably close to twice your age yet you validate for me the art of cooking that makes it so rewarding and enjoyable! I just watched eggplant parm. and I've been doing it exactly the same, but much longer (maybe you could add a veal parm?). Now, I even know how to pronounce "bruschetta" correctly. Don't stop, but you really looked sleep deprived in the brisket segment! Thanks for NOT doing just another cooking show!
This looks amazing.. There is a Pizza chain over here that makes the tomato salad with finely diced red onion that works nicely too.
Thanks for your great videos 😊
Love the simple stuff and non-meat.
Been watching your videos for 3 days now, have not been disappointed. Have found a few thing I want to try especially on the next date night with the wifey. Going to definitely include this with dinner. What would you think of some very thin sliced celery? Some diced cucumber may be great also with the vinaigrette!!
Wow. Yum.
Thanks for the Great Video Steve!!!!
Thanks for watching
Your videos are brilliant entertaining and educational and fun to watch .. Just subscribed Gonna check more of your recipes
Your videos are just GREAT...
I could tell stories all day long about the pronunciation of bruschetta (not to mention vinaigrette!) but I’d rather just eat it, and what you create here looks amazing!
Oh that's some good beer food bro!
Your absolutely correct about tomatoes you either have to grow your own or purchase them from a farmers market in order to get that great flavor. I love your content keep up the Great work 👍👍👍
I'm tire to see unriped tomatoes in salads serve at restaurants. Great, video, so informative in many ways, great editing. Keep ip up!
Wow!
*Wow... It's so yummy 😋*
yes!
dude … you’re awesome
I usually salt the tomatoes let them weep a little bit add olive oil and swirl the bowl. The tomato water emulsifies well with olive oil (there might be some sort of lecitin in tomato water...maybe..but definitely full of natural MSG) Saluti from Florence
Yum!
I’m starving now!😃
Rubbing garlic on the bread is a classy touch that even some italians don't know, congratulations man
So similar to what I do. I add red onion and garlic to the tomatoes though. I’ve never added the sliced tomato though!
Amazing
Interesting experiment! Honestly here in Italy, bruschetta's only ingredients are extra virgin olive oil, tomatoes, basil and garlic (optional salt). Here we have this culture of "enjoying quality ingredients" so we think mustard for example is too strong of a flavour and may ruin the delicate tastes of oil and tomatoes. In conclusion we like to keep it simple and plain to taste every flavour. This is an interesting version though, I'll try it! Love from Italy, I love how you're exporting recipes from Italy keeping them authentic.
Ps. Sorry for my English, is not my first language...
From my understanding each region of Italy has its own culinary traditions. Are you telling me its made like that everywhere in Italy?
I love extremely respectful, extremely picky Italian feedback so much. You guys are so extra but you always justify yourselves and end it with a caveat of difference of opinion, it’s great
@@lepistanuda
You’re a culinary winner
Nice 👍🏻
okay I had no idea that's how it was pronounced! And mustard! Never knew to use that in a bruschetta vinaigrette!
I wish I had time to talk, ... I'm gonna fix some now. Brilliant.
great content as per usual! knowing you love beef brisket, do you plan on doing a vid covering that?
It’s already shot and edited. Should be out very shortly 😉
Da provare anche frisella e pane, olio e aceto e panzanella. Alimenti della mia infanzia
Can you do an episode on preparing a weekend of meals for a get together?
Bruce Shketta in the house!!
Bruce Ketta and you're ok ;)
Absolutely phenomenal video bro I do have a question for you can you do or have you done a video for a panzanella salad
I actually did one this tome a year ago
What’s your thoughts on using a serrated knife to cut tomatoes??
2:45 from a European point view we often swap out some of the acid for citrus without adding sugar in any form... so trying this your way will be interesting.
Yep, I'm French and we usually don't use any sweet ingredients for a vinaigrette. Oil, vinegar, mustard, salt, pepper and that's it.
But I'll give it a try!
I've done a version supplementing the vinegar with a little fresh orange juice for sweetness.
Brushchetta and Panzanella both similar Tomato Salad.
What I like about this is that it's not basil... most tomato like Italian stuff always uses basil.... must try this with those particular herbs
Love that tee shirt too, where did it come from?
Awesome, where did u learn to cook bro ?
Super video as always!! At 6:07 Try to cut tomatoes with a serrated knife and not with a smooth one! It's gonna preserve a lot of tomato water into it! In Italy we do like this :) Btw thanks for these quality contents!
Small bread knives are perfect, I always use them because you can also get wafer thin stacks of tomato rather than excessively juicy chunks
😍😍😍🤤🤤🤤
Hey Stephen, any plans on making a frittata video? LUH U BRO
Can you do a chicken Marsala recipe
Would be nice with avocado on top of the bread instead of the fist tomatoes, for some flavor variety
We're close to a hundred subs, pls make an episode about italian seafoods