One of the most memorable moments of the Julie & Julia movie was the scene where Julie and her husband are devouring this mouth watering bruschetta, made with rustic pan fried bread and brightly colored heirloom tomatoes. It literally made my salivary glands go haywire. Now that I think about it, it would’ve been awesome to be an actor on this movie set enjoying all that delicious food.
Thankfully, the food stylist, Susan Spungen shared this bruschetta recipe which she developed for the film in an article. I tried it and it tastes exactly how the actors portrayed it in the movie, delicious! At first I made a small batch just to test it out, but I had to make more because I couldn’t get enough. It was that good. So, if you haven’t seen the Julie & Julia, I suggest you make some bruschetta or something just as delectable and watch as you eat, because you will definitely get hungry watching this film.
Julie & Julia’s Bruschetta Recipe
(adapted from Susan Spungen’s recipe)
- Provincio Artisan Roasted Garlic Bread (this can be found at Costco in a 2 loaf pack)
- olive oil
- kosher salt
- ground pepper
- heirloom tomatoes
- fresh basil
1. Cut tomatoes into chunks and tear lots of basil leaves into medium-small pieces. In a bowl, toss tomatoes and basil with a good quality olive oil. Marinate for 1 hour at room temperature.
2. Cut bread into slices about 3/4 inch thick
3. Pan fry the bread in olive oil to get it toasted on the outside while retaining some softness in the center. After pan frying, sprinkle with kosher salt and freshly ground pepper.
4. Season tomato mixture with salt and pepper about a half hour before serving. The salt makes the tomatoes release their juices and you don’t want that happening too soon.
5. Top bread with tomato mixture. If the bread is really crunchy, let the tomatoes sit for a few minutes before serving to soften the bread.
Note: I used the roasted garlic bread as a shortcut which I highly recommend because that bread is amazing, but if you can’t find it just substitute with any rustic loaf with a stretchy interior with lots of holes and a crisp crust. If you go the regular rustic loaf route, the original recipe tells you to rub a whole garlic clove onto the pan fried sliced bread. That’s the only difference.