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BRUSCHETA


I like simple recipes that are easy to make and with just a handful of ingredients that are available here in my country or anywhere. Bruschetta, a classic Italian snack food  is one such recipe – wholesome, with fresh flavors and healthy. And that is why bruschetta has become one of my favorite snack and breakfast items...

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 or cheese.

The most popular form of bruschetta outside of Italy includes basil, fresh tomatoes, garlic and onion, cream cheese or mozzarella.  Bruschetta is usually  served as a snack or appetizer.
Bruschetta originated in Italy during the 16th century.  However, stems of the dish can be traced back to ancient Rome when olive growers  bring their olives to a   olive press  and taste a sample of their freshly pressed oil using a slice of bread.

The name ‘bruschetta’ comes from the Roman dialect verb ‘bruscare’ meaning ‘to roast over coals’ .  Toasting bread and soaking it with freshly pressed olive oil may be “a practice probably as old as Rome itself”.

Here is my recipe of bruschetta:

6 pcs slices of French, Italian or any kind of thick bread
1 c tomatoes (chopped)
2 Tbsp olive oil
2 Tbsp fresh basil (chopped)
2 cloves peeled garlic
     salt, pepper
     cream cheese (optional)

1. In a bowl, combine tomatoes, olive oil, basil, salt and pepper
2. Drizzle bread slices with olive oil and grill or toast for a few minutes. Rub garlic on the bread while still warm.
3.Spoon the tomato mixture onto each bread. Drizzle with some of the tomato juice over the tomatoes. Serve.

(variation:  spread cream cheese over the bread before putting on the tomatoes)
I like mine with cream cheese!

Rubbing the fresh peeled garlic clove into the warm bread is actually the authentic Italian way to make bruschetta. The taste is different than if the garlic was chopped finely or minced and mixed with the tomato topping. The melted garlic gives the bread very fragrant garlicky flavor that’s just amazing. For bread slices I use our local bread here, either pan de sal or monay.

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