Bruschetta is the classic Italian antipasto, the name “Bruschetta” (pronounced Brus-Ketta) comes from the Italian word ‘abbrustolito’ which means “toasted”. Traditionally it was made with stale bread from the previous day, the bruschetta was born as a dish for the lower strata of the population.
The condiments for bruschetta are lost in the history of time, from the super basic one with just garlic, oil and salt to those with vegetables like tomatoes, aubergines, courgettes or meat like pork sausage and even chicken liver pate as they use in Tuscany, also known in Tuscany as Crostino nero – Black Crouton. In short, there really are a thousand and one ways to enjoy bruschetta, as long as the bread is toasted on both sides to enjoy its crunchiness.
Using of other types of bread is obviously not forbidden, just watch out because some breads are not very suitable for bruschetta as milk rolls or focaccia may not give you optimal results.
Serves: 4 | Preparation time: 15 to 30 mins | Cooking time: 5 o 10 mins
- Bread: 250 g
- Tomatoes – better if a bit ripe: 250 g
- Garlic: about 2 cloves
- Basil, fresh: 5 to 10 leaves
- EVOO – Extra Virgin Olive Oil: to taste
- Salt and pepper: to taste
Slice the bread about 3 cm thick. Toast the bread, either in the oven, on a grill, or using a non-stick pan. Make sure to give the bread enough time for the slices to become golden and crunchy on each side.
For the simple Garlic, Oil and Salt Bruschetta
Cut the bread into finger-sized slices, then toast them on the grill, on the griddle or in the oven under the grill. The slices have to toast on both sides.
Peel the garlic. Toast the bread slices then rub the garlic clove on each side of the bread. Drizzle some EVOO on top. Add a pinch of salt and serve.
For the Tomato and Basil Bruschetta
Cut tomatoes into small pieces. In a bowl mix them with fresh basil, then seasoning with EVOO – Extra Virgin Olive Oil, salt and pepper. Let it rest for at least half an hour.
Toast the bread slices on both sides for a greater crunchiness, as soon as is ready, rub the clove of garlic on it, garnish each slice with a generous spoonful of tomatoes and serve the bruschetta right away.
Tip: Whichever seasoning you choose, immediately eat your bruschetta: it’s much tastier when warm and fragrant, but most especially if you wait too long the liquid from the seasoning will make the bread soggy and moist.