Bruschetta is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. A popular dish is bruschetta with tomatoes; one recipe popular outside Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In some countries, the prepared topping is marketed as bruschetta.
In Italy, bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation of bruschetta made with a salame called ventricina is served. Raw pork products and spices encased in pig bladder are aged and the paste spread on open slices of bread which are sometimes grilled. The dish was developed as a way of salvaging bread that was going stale. In Tuscany it is called fettunta and it is usually served without toppings, especially in November, to taste the first oil of the season.
History: Bruschetta originated in Italy during 15th century. However, stems of the dish can be traced back to Ancient Rome, when olive growers would bring their olives to a local olive press and taste a sample of their freshly pressed oil using a slice of bread.
Etymology: The noun bruschetta (plural bruschette) comes from the Roman dialect verb bruscare, the equivalent of the Italian word abbrustolire which means 'to toast', or 'to roast over coals'. Toasting bread and soaking it with freshly pressed olive oil is "a practice probably as old as Rome itself".
In the United States, the word is sometimes used to refer to a prepared topping, sold in jars and usually tomato-based, instead of the bread, a sense which is unknown in Italian.
Etymology: The noun bruschetta (plural bruschette) comes from the Roman dialect verb bruscare, the equivalent of the Italian word abbrustolire which means 'to toast', or 'to roast over coals'. Toasting bread and soaking it with freshly pressed olive oil is "a practice probably as old as Rome itself".
In the United States, the word is sometimes used to refer to a prepared topping, sold in jars and usually tomato-based, instead of the bread, a sense which is unknown in Italian.
Small, open-faced sandwiches, Bruschette make perfect appetizers. They are delicious and quick and easy to make.
Makes about 24 Bruschette
Ingredients- 1 long loaf crusty French bread
- 3 medium ripe roma tomatoes
- 3 large fresh mozzarella balls
- 24 fresh basil leaves
- Coarse salt
- Black pepper
- Extra virgin olive oil
- Oregano
- Balsamic vinegar
- Cut Bread into 1/2" (1.27cm) slices on the diagonal
- Lightly toast bread in the oven on both sides
- Cut tomatoes into 1/4 inch (0.75cm) slices and place one on each slice of bread.
- Cut mozzarella balls into 1/4 inch (0.75cm) slices and place on top of tomato.
- Chop basil into thin strips and sprinkle on top with the oregano.
- Combine olive oil and balsamic vinegar (to taste) in small bowl
- Drizzle with mixture and sprinkle with salt and pepper.
- Notes, tips, and variations
- An optional re-toasting with toppings on will make the mozzarella melt and be even more delicious
- Authentic Italian Bruschetta begins with rubbing roasted garlic cloves on the toasted bread slices
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