Demystifying Bruschetta

I don’t know whether it’s the pronunciation or some other reason, but Bruschetta seems to impress and mystify people. And because it’s so easy, it’s a great recipe to have in your back pocket so that you can pull it out at any moment.

If you go to wikipedia you will find the following;
“Bruschetta is a food originating in central Italy. It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables and/or cheese. Bruschetta is usually served as a snack or appetizer. In Tuscany, bruschetta is called fettunta, meaning "oiled slice".”

It is worth noting that in Italian, bruschetta is pronounced brus’ket.ta, so you can sound sophisticated an worldly if you pronounce it that way.

Wikipedia continues with, “The noun "bruschetta" is from the verb in the Roman dialect "bruscare," meaning "to roast over coals." Following a process in historical linguistics known as semantic shift, the meaning of the word has changed, so that now some North Americans typically use the word "bruschetta" to refer to the topping itself, not the dish. Some grocery store chains sell bottled "bruschetta," which is simply tomatoes, onion, garlic, and other herbs.”

Here’s what you need to make some basic Bruschetta;

• Tomatoes (I prefer italian plum tomatores so that its more authentic)


• A few cloves of garlic


• Some olive oil


• Basil (I prefer fresh although will use some dried in a pinch. Its important to note that if you are using dried, use less than if you were using fresh.


• Something to serve it on like crackers or baguette.


• Grated cheese, perhaps fresh parmesan (optional)
  

Directions:

• Give the tomatoes a fine dice. (If anyone out there was thinking of using a can of diced tomatoes please spank yourself quite hard. The key to this dish is freshness so canned tomotoes won’t do it.)


• Mince some garlic and throw it in with the tomotoes. Do the same with the basil and then a few good splashes of olive oil. If you’re using some fresh grated parmesan I suggest waiting until you are about to serve to add it to the mixture.


• Bruschetta needs to sit for a little while for the flavours to blend. If you want to make this in the morning for your noon picnic that’s a good idea. You could also make it in the morning for your evening dinner party.


• If you are using a baguette I suggest grilling it on an open flame, wood or charcoal fire not gas. But if you’re like me that option isn’t really feasible because I live in an apartment with no balcony so don’t often have access to a grill. Alternatively I suggest grilling the bread on an indoor grill or grill pan or tossing the slices of baguette into a toaster.


• You may want to rub the slices of baguette with a cut clove of garlic to impart some nice flavour. Others have also drizzled a little olive oil on the toasted baguette.
  Bruschetta is great for a picnic but is great in many situations. I served it at a dinner party on the weekend and I couldn’t serve it fast enough.