Classic tomato with basil and parmesan...
Bruschetta - the open faced Italian antipasto
Bruschetta is often confused with crostini. In simple words, crostini can be eaten in 1-2 bites, whereas a bruschetta will require 4-5 bites to finish.
Bruschetta means “to burn”, suggesting some amount of charring is imparted on the bread while grilling. It is always a good idea to brush both sides of the bread with olive oil to keep it from drying out.
Bread used for bruschetta is usually made with sour dough and often older breads are preferred.
Basic ingredients required...
- loaf of Italian or French bread, sliced 1/2 inch thick.
- 1/2 head garlic for rubbing on the bread
- Fresh herbs like basil and oregano
- Kosher salt or sea salt and freshly ground black pepper.
- Extra-virgin olive oil
- Toppings of your choice
- Balsamic vinegar
Toppings can include tomato, marinated vegetables, beans, cured meat, or cheese combined with fresh basil or oregano.
Vinegars like - balsamic, red wine vinegar, white wine vinegar, herb vinegar add extra zing to bruschetta and if good quality vinegar is not available, then fresh lemon juice and zest can be used.
Try these combinations...
- Shrimps with fennel and lemon
- Brie and artichoke
- Serrano ham and pecorino
- Steak with truffled parsnip
- Pulled pork with bacon jam
- Burrata with Roasted tomato and basil
- Asparagus and roasted grapes