A glass of wine, a perfectly balanced crunchy piece of bread with fresh tomato – what else do you need to feel like in Italian holidays?
We have collected some of the best Bruschetta recipes for a quick fresh light snack or a perfect starter selection for your next dinner invitation. Bring the flavour of Italy to your home!
The term ‘bruschetta’ originally comes from Italian ‘pane bruscato’. This is meaning toasted bread. It was first a poor-mans-dish, using leftover hard bread, leftover vegetables and herbs. In several regions of Italy, it has several names and different toppings. Toasted bread is always the main ingredient.
Today it is widely known as a welcomed starter or antipasti, a snack before the main course or to accompany a glass of wine.
The classic version of Buschetta is toasted bread with some garlic rubbed on the still warm slice, a dash of olive oil and salt. Most important is the quality of the olive oil. For the bread, best is a plain wheat baguette or a traditional farmers bread with crust, it may already be 2-3 days old and a little dry, so it roasts even better. A whole wold of taste sensations, the crunchiness, the aroma of the olive oil, the tickling of the garlic and the subtle pinch of salt…
The recipe of Bruschetta with Tomato adds freshly chopped, ripe tomatoes and some minced green basil leaves, that bring additional freshness and flavour.
Bruschetta with Tapenade is another fantastic recipe. Green or black olives, olive oil, a bit of anchovy paste and salt are blended to a thick puree, to top the roasted bread, adding some chopped onions as a garnish.
Bruschetta Caprese combines the freshness of white milky mozzarella cheese, chopped tomatoes, some black olives and a dash of oregano. Served on toasted bread with the fresh mixture, or baked in the oven just till the cheese starts to melt.
Bruschetta Pastorale is a real gourmet version, crisp bread with creamy goats cream cheese, thin sweet pear slices, crunchy walnut bits and some rosemary honey.
Bruschetta Vegetale tops the toasted garlic bread with fresh grilled vegetables like colourful capsicum, eggplant, zucchini, again with a dash of good olive oil, rosemary and fresh pepper from the grinder.
For meat lovers, a Bruschetta also combines perfectly with a good liver pate or thin cut bresaola ham and rocket leaves.
Do you want to try the real Bruschetta in Italy? So come and taste it at our