Bruschetta  

("Bruschetta" - “Pani Cunzatu”) 

 

Making bruschetta is an easy undertaking. The bruschetta is sliced Italian bread rubbed with fresh garlic, drizzled with olive oil, sprinkled with salt, placed on an oven rack and toasted until golden and lightly crispy. 
The word derives from the Italian bruscare or abbrustolire meaning to toast or to roast.

 

Bruschetta

 

In restaurants, and particularly in the United States, the bruschetta has been upgraded and enriched. The results are a variety of bruschette filled with a myriad of vegetables, meats, fish, and cheeses or, very often a combination of these.
Therefore, the most important ingredient to make
 bruschetta is fantasy and creativity and the necessary ingenuity to use what your pantry or your refrigerator can offer you. 

  

Ingredients for the Basic Bruschetta 

· 1 loaf of Italian bread, similar to a baguette 

· 2 cloves of garlic 

· ¼ cup of extra virgin olive oil 

· Salt and pepper 

  

Preparation 

Preheat oven to 375 degrees.
Slice bread (about ½ inch) 20 to 24 pieces.
Rub each slice with garlic and brush with olive oil.
Place slices in a baking pan and toast until golden, 5 to 8 minutes.
Drizzle with remaining oil and sprinkle with salt and pepper.
Serve hot. 

  

Bruschette

Variations 
Make the
 bruschette and garnish with a teaspoon of any of the following topping. 

· Tomato 

Mix in a bowl ½ lb. diced tomato, ½ small red onion, 2 tablespoons of olive oil, oregano, salt and pepper. On each piece, sprinkle grated ricotta salata or another grated cheese. 

· Vegetable 

Sauté chopped mushrooms in olive oil and garlic or sauté your preferred vegetable chopped it and spread on top of bruschetta. 

· Bottarga – Uovo di Tonno 

Dried salted tuna roe. Place a thin slice of bottarga on each bruschetta and drizzle with a few drops of olive oil. 

 

Assorted Bruschette

 

· Olives and Anchovies 

Make a paste combining 12 pitted black olives, 3 anchovies, 2 tablespoons of olive oil, oregano, salt and pepper. Spread paste on each bruschetta and garnish with ½ black olive.