Bruschetta: An Italian Classic
Bruschetta is a delicious Italian appetizer that embodies Italy’s key culinary principles: simplicity, quality, and avoiding waste. Traditionally, the most popular recipes are the classic extra virgin olive oil bruschetta and the tomato and fresh basil bruschetta. Despite being composed of just toasted bread and a few well-chosen toppings, it is much more than the sum of its parts. As a quick and easy option for an appetizer, lunch, or snack, mastering bruschetta is essential for any Italian food lover.
Watch Foodie Sisters, Benedetta and Valeria, show you how to make two different bruschetta recipes: Classic Bruschetta and Tomato Bruschetta.
Origins
Pairing bread and oil dates back to ancient times when olive producers would use bread to taste their new olive oil at the mill. Bruschetta, as we know it today, likely originated in the 15th century. The name may derive from the Roman dialect word for ‘to toast,’ which is bruscare, or from brusca, a brush used to groom horses and cattle. Avoiding food waste was crucial, especially during times of hardship, so bruschetta was a way to create a delicious dish using old bread and leftovers. Even today, many Italians, particularly in the south, kiss bread before discarding it as a sign of respect and ask for forgiveness, reflecting the cultural importance of bread in Italian cuisine.
Pronunciation
Although bruschetta is now popular worldwide, many people pronounce it incorrectly. In Italian, the letters -che make a ‘ke’ sound, so it’s bru-sketta, not bru-shetta!
Recipe
Making bruschetta is very simple, but it requires good-quality bread. The bread should be sturdy enough to hold its toppings, so avoid using anything too soft. A rustic or sourdough loaf works wonderfully. In Italy, look for pane casareccio. Preferably, slice it yourself to ensure it’s not too thin. Day-old bread is perfect as the liquids from the oil and toppings will soften its texture. You can toast it on a grill, BBQ, dry frying pan, griddle pan, or even in the oven. Aim to toast it until it turns golden and the edges begin to darken, achieving the perfect crispiness.
Classic Bruschetta
- Slices of bread
- Extra virgin olive oil
- Garlic
- Salt
Toast the bread, then rub it with a clove of garlic. Drizzle with high-quality extra virgin olive oil and sprinkle with salt. That’s all it takes to prepare classic bruschetta.
Tomato Bruschetta
- Slices of bread
- Red tomatoes
- Basil
- Extra virgin olive oil
- Garlic
- Salt
Chop the tomatoes and fresh basil. Add extra virgin olive oil and salt, and set aside. Once the bread is toasted, rub it with a clove of garlic and top it with the tomato mixture. It’s important to eat the bruschetta immediately before the oil and liquids make the bread soggy.
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