Italian Bruschetta

Italian Bruschetta. The word bruschetta which is pronounced “broos-ke-ta” comes fron the word bruscare which means “to toast”. This is hands-down one of the most popular appetizers worldwide and the easiest recipe to make. Bruschetta originated in Italy during the 15th century. However, 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. In Italy, bruschetta is often prepared using a brustolina grill but since I don’t have one, we can use any grill pan we have on hand. This appetizer or antipasti is perfect when you’re hosting, and everyone will be really impressed.

Italian bruschetta by the modern nonna italian bruschetta

Italian Bruschetta

Italian Bruschetta. The word bruschetta which is pronounced “broos-ke-ta” comes fron the word bruscare which means “to toast”. This is hands-down one of the most popular appetizers worldwide and the easiest recipe to make. This appetizer or antipasti is perfect when you’re hosting, and everyone will be really impressed.
5 from 1 vote
Prep Time 10 mins
Servings 3

Ingredients
  

  • baguette or any bread cut into 6 slices
  • drizzle of olive oil
  • salt to taste
  • 1.5 cups sliced cherry tomatoes or 1 large heirloom tomato any tomato you enjoy works
  • 2-3 ripped or chopped basil leaves
  • ½ clove garlic for the bread
  • 1 minced garlic clove

Instructions
 

  • Cut the baguette slices, I cut 6 slices, and drizzle each side with a little bit of olive oil. Get a grill pan, oil it up a bit, and on medium-high heat toast the slices on each side until charred.
  • Take it iff the grill, cut the garlic clove in half and rub each slice with it. This will give the bread so much aroma and flavour. Slice the cherry tomatoes into quarters, or dice any tomato you like into small pieces.
  • Add it to a bowl with a pinch of salt, minced garlic, drizzle of olive oil, basil, and stir. Top each slice of bread with a heaping tablespoon of the tomatoes. Optionally, you can drizzle on balsamic glaze or balsamic vinegar and enjoy.
  • This appetizer is meant to be enjoyed right away so if you are making it for a party you can grill the bread the day before and toss everything together before you serve it. It is not to be kept in the fridge because it will go soggy.

Notes

You are more than welcome to cut, oil up, and bake the bread in the oven at 400F for 15-20 minutes.
Feel free to improvise and make this recipe your own by adding balsamic on top. I use 6 slices of a French baguette for this recipe but feel free to toast any bread you enjoy such as ciabatta.
I made six pieces of bruschetta out of what I had on hand but feel free to double this recipe.

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