|Servings||depends on loaf size|
This article describes general preparation procedures for the popular Italian appetizer (or antipasto) Bruschetta. It is a dish coming from the Southern Italy culinary tradition. It is commonly mispronounced in America as "bru-shetta", but should be pronounced with a hard K sound, "bru-sketta."
There are many types of bruschetta, mainly involving special roasted and/or hard bread which may require particular preparation to be served.
This type of bruschetta is a meeting point between Northern and Southern Italy: it requires Tuscan (Toscano) bread, a kind of saltless bread originating in Tuscania, Italy, usually coming in blocks.
You can adapt this recipe to as many servings as you need. As a guideline, you can serve 1 or 2 bruschette per person.
- 1 loaf Italian or French bread, sliced 1/2 inch thick on the bias
- Extra-virgin olive oil
- 1/2 head garlic
- Salt and freshly ground black pepper
- Diced tomatoes (optional)
- Arugula lettuce (optional)
- Toast bread in a toaster oven.
- The second it comes out, rub the bread with the cut side of the garlic. Brush with olive oil and sprinkle with kosher salt and black pepper. Serve warm with diced tomatoes and arugula, but that's it.
Read in another language
This page is available in 1 language