This recipe exemplifies the beauty of Italian cuisine – simple, fresh and flavorful. Bruschetta is pronounced broo-sket-ah. In Italian, “che” is pronounced with a hard “k” sound and “chi” is pronounced like “key.” Therefore, it’s no wonder that this lovely word is often mispronounced. For example, we pronounce Chianti, Zucchini, and Pinocchio correctly so there’s really no excuse not to attempt to pronounce bruschetta the true Italian way.
Contrary to popular belief, bruschetta doesn’t actually refer to a mixture of tomatoes, garlic and various herbs. Bruschetta is simply just baked bread rubbed with garlic and olive oil, then topped with any combination of ingredients. This my favorite, inspired by our garden tomatoes:
1 cup diced red cherry tomatoes
1 cup diced orange sunburst tomatoes
1/2 cup diced fresh mozzarella
1/3 cup thinly sliced fresh basil leaves
1 tbsp chopped garlic
5 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp red pepper flakes
1/4 cup freshly grated Parmigiano-Reggiano
1 baguette or long loaf bread sliced (12 pieces)
1 additional garlic clove
- Heat oven to 350 degrees.
- Place half inch bread slices on a cooking sheet and drizzle with extra virgin olive oil. Bake for 5-10 minutes (until lightly golden).
- Out of the oven, gently rub bread toasts with the additional garlic clove for a burst of flavor.
- Combine all ingredients in a bowl and spoon topping on bread to serve.
Yield: 6 servings (2 each)
Wine Pairing: Chianti, Pinot Grigio, Prosecco
Bruschetta is great to serve as an appetizer for a dinner party. It’s so easy, fresh and can be made in advance. The flavors will marry and taste pure, uncomplicated and delicious.