Bruschetta is the Rolls Royce of TOASTED SANDWICHES. There is no doubt in that. Bruschetta itself comes from Italy. Some say that Bruschetta dates back as early as the 15th century or even as early from ancient Rome. Also, did you know that, bruschetta is pronounced broo-sketta. The “ch” is pronounced as “k”.
What I personally love about Bruschetta is the versatility and flexibility of toppings. There are numerous toppings that range from a tomato and basil bruschetta to more sophisticated or fancy toppings like prosciutto and fig. You can also vary your toppings to cater for any dietary needs like vegan or gluten free. The choice is yours!
Regardless of how you choose to top your bruschetta, eating a bruschetta is BLOODY TASTY! And its’ surprisingly easy to make. The list of toppings can go on forever and you can choose that’s not just delicious but good for your health too. For example, extra virgin olive oil, herbs and tomatoes.
The way I look at it, making a bruschetta is a bit like laying a Mediterranean jigsaw puzzle. The frame of this puzzle is the bread. We prefer to use a Ciabatta or Sour dough bread. If the bread is a day old, it works even better.
How to make Bruschetta
To put it simply, slice your bread and toast it on a BBQ to get some nice markings on it. If you haven’t got a BBQ you can use a griddle pan or a frying pan. Once the bread is toasted, rub each toast with a garlic clove and brush each toast with a basting brush using extra virgin olive oil. When the bread is prepared you can top each with your favourite topping.
We have decided to share four of our favourites with you here. On the day Italo smashed out
It was a great day for cooking and eating Bruschetta.