Bruschetta
Bruschetta (Italian pronunciation: [brusˈketːa]) is an appetizer from central Italy whose origin dates to at least the 15th century. From the Italian bruscare meaning "to roast over coals," this traditional garlic bread is made by rubbing slices of toasted bread with garlic cloves, then drizzling the bread with extra-virgin olive oil and, finally, seasoning with salt and pepper. Bruschetta is made traditionally from slices of a rustic Italian or sourdough type bread.
Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella. In Italy, bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation of bruschetta made with a salami, called ventricina, is served.
Bruschetta is usually served as a snack or appetizer. This was a way of salvaging bread that was going stale.
Also see Burst Cherry Tomato Pasta Sauce. Instead of serving the roasted cherry tomatoes over pasta, serve them on bruschetta along with the ricotta cheese and basil, or use mozzarella instead of ricotta.
Bruschetta Con Pomodori, Bruschetta with Tomatoes
8 roma tomatoes, chopped into cubes
1/3 cup red onion, chopped
1 bunch fresh basil
3 garlic cloves, chopped
1/2 cup red wine vinegar [this sounds like too much]
1/2 cup olive oil
1 dash salt and pepper
1 loaf long French bread, sliced
Garlic Bruschetta w/ Tomatoes & Goat Cheese
4 heads garlic
6 ounces extra-virgin olive oil
16 plum tomatoes
1 cup fresh basil
1 cup fresh oregano
1 baguette
Salt and pepper
8 (1-inch) slices goat cheese
Garnish:
4 fresh basil sprigs
Preheat oven to 350 degrees F. Separate the cloves of garlic from the heads and place in an ovenproof dish. Drizzle 1 ounce of olive oil over the unpeeled cloves and roast for 25 minutes until soft. Remove from oven and allow to cool.
Quarter the tomatoes, remove the seeds, and dice. Finely chop the basil and oregano.
Halve the baguette lengthwise and toast until golden. Peel the skin off of the garlic cloves. Mash the softened garlic and spread on toasted bread. Cut the baguette into diagonal pieces.
Mix the diced tomatoes, chopped basil, oregano, salt, pepper, and another ounce of olive oil together. Spoon the tomato mixture evenly over the garlic baguette pieces. Top each piece with one slice of goat cheese and drizzle the remaining olive oil over the goat cheese and tomatoes.
To serve, garnish with sprigs of fresh basil and serve immediately.
White Bean Bruschetta
Recipe courtesy Mario Batali
1 cup cooked canellini beans
4 tablespoons extra-virgin olive oil
2 tablespoons black olive paste
2 tablespoons balsamic vinegar
1/2-teaspoon hot red pepper flakes
1/2-teaspoon chopped fresh rosemary
2 tablespoons basil leaves, cut in narrow ribbons (chiffonade)
1 garlic clove, thinly sliced
Salt and pepper
4 (1-inch) thick slices Italian peasant bread, grilled
Combine all ingredients (except bread), mashing the chickpeas with a fork. Spoon some of the mixture onto the grilled bread, drizzle with high-quality extra-virgin olive oil and serve immediately.
Bruschetta w/ Sundried Tomato and Mozzarella
Recipe courtesy Gourmet Magazine
8 (1/2-inch) thick slices Italian bread
2 tablespoons olive oil (preferably extra-virgin)
1 garlic clove, halved
1/4 cup chopped sun-dried tomatoes in oil
1/4 cup mozzarella, cubed
1 tablespoon fresh basil leaves, minced
1 1/2 teaspoon balsamic vinegar
Toast the bread slices on a baking sheet in the upper third of a preheated 500 degree oven for 4 minutes, or until they are golden.
While the toasts are warm, brush both sides of the toasts with the oil and rub them with the garlic.
In a bowl combine the tomatoes, mozzarella, basil, balsamic vinegar, and salt and pepper to taste and top toasts with the mixture.
Tomato Basil Bruschetta
Recipe courtesy Mario Batali
2 red ripe tomatoes, seeded and finely chopped
4 basil leaves, cut into chiffonade
2 cloves garlic, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Salt and pepper
4 (1-inch) thick slices Italian peasant bread, grilled
Grill the bread. Combine the rest of the ingredients; spoon some of the mixture onto the grilled bread, drizzle with high-quality extra-virgin olive oil and serve immediately.
Ceci Bean Bruschetta
Recipe courtesy Mario Batali
1 cup cooked ceci beans (chickpeas)
4 tablespoons extra-virgin olive oil
2 tablespoons black olive paste
2 tablespoons balsamic vinegar
1/2 teaspoon hot red pepper flakes
1/2 teaspoon chopped fresh rosemary
2 tablespoons basil leaves, cut in narrow ribbons (chiffonade)
1 garlic clove, thinly sliced
Salt and pepper
4 (1-inch) thick slices Italian peasant bread, grilled
Combine all ingredients (except bread), mashing the chickpeas with a fork. Spoon some of the mixture onto the grilled bread, drizzle with high-quality extra-virgin olive oil and serve immediately.
Other Toppings:
- Mash cooked white beans with a little roasted garlic and top with a bit of sauteed broccoli raab.
- Saute wild mushrooms, drizzle with truffle oil, and top with shaved Parmigiano.
- Top fresh ricotta cheese with fresh figs, proscuitto, fresh mint, and a drizzle of honey.
- Tuscan-Style Tuna Salad
