Bruschetta – simple recipe
Bruschetta – with a K
Like so many other good things, Bruschetta also comes from Italian cuisine. Bruschetta is a wonderful little dish that can be served in many different ways. An antipasto. Perfect as an appetizer, with soups or pasta, or simply as a snack if you are craving food that can be made quickly and easily.
First and foremost: let us once and for all learn to pronounce the word Bruschetta correctly! Because there is a bit of sloppiness there, even restaurant staff often pronounce it incorrectly here in Norway…
So, Bruschetta is pronounced like this: BRUSKETTA. Not Brusjetta as many believe.
So short and simple: Brusketta. With a K in the middle.
How to make Bruschetta?
There are many options for what you can put on top, but to call it Bruschetta, toasted bread and olive oil MUST be part of the ingredients.
Our 'go-to bruschetta' is with tomatoes & onions, but you can also use, for example, mushrooms, avocado, mozzarella, or Parma ham as a topping.
Stale bread can easily be used, a perfect opportunity to use up some leftover bread/baguette.
🛒 This is what you need:
approx. 10 slices of French bread or country bread
Good olive oil for brushing the bread slices
2 cloves of garlic
3 large tomatoes / or many small cherry tomatoes
Black pepper (freshly ground is best)
Salt, preferably Maldon salt
Olive oil for the 'tomato salad', 2-3 spoons
Basil leaves for garnish
👨🏼🍳 Instructions:
Chop up tomatoes and onions, place them in a bowl and pour olive oil, salt, and pepper over. Let the mixture rest in the fridge while you continue with the recipe.
Cut bread / baguettes into thin slices. Most people probably use white bread for this, we go against the grain and usually use slightly coarser bread. Either way: fry the bread slices on both sides in a hot frying pan with oil until they become crispy and golden.
Or place them on a baking sheet (with baking paper) in the oven, remember to brush with olive oil on both sides here as well. Bake at approx. 180 degrees Celsius (350°F) for 6-7 minutes, also here until they become crispy and golden.Cut a clove of garlic in half, and rub the cut surface of the garlic onto the crispy toasted slices.
Place a few spoonfuls of the 'tomato salad' on the crispy bread slices just before serving.
Garnish with some basil leaves on top if desired.
Enjooyyyyyyy!
Prego, and enjoy!
PS! You can grill the bread and make the topping in advance, but the garlic rubbing and assembly should not be done until right before serving.
Buon appetito – and enjoy 🇮🇹