Bruschetta: Story of a Slice of Bread
A well known antipasto that began as simply as a slice of bread, rubbed with olive oil and toasted by farmers in harder times. But this "toast" has come a long way—now transformed into countless recipes and worldwide popularity. So what makes bruschetta so special?
BRUSCHETTA: THE STORY OF A SLICE OF BREAD
Bruschetta (pronounced bru-SKET-ah), like pizza, used to be very simple. Imagine it—centuries ago, in one of the many rural parts of central of Italy, where bruschetta is believed to have originated—a farmer who works the Tuscan hillside, warming himself at the fireplace before dinner. He'd cut a thick slice of hard bread, wetting it with a bit of water, and then, roast it over the coals. When the bread was wonderfully warm and crisp, he'd rub a clove of garlic over the slightly charred top. It started out that humbly.
The term bruschetta (the plural form is bruschette) comes from the Latin verb brusicare, "to burn," referring to the bread itself; however, today it is often used to refer to the topping instead. So, when we speak of bruschetta's origins, we ought to say a word about the kind of bread that was eaten centuries ago. Most likely, it would have been what we now call "sourdough country bread." It was baked in community wood-burning ovens along the outskirts of burgs, villages and small towns. Depending on the village's size, the oven would be used just a couple of times a month. To keep the bread soft, locals would moisten it with water and reheat it over the fire.
- Grilled slices of fresh bread, rubbed with garlic and drizzled with olive oil.
- Chopped tomatoes, minus the seeds and juice, and a few leaves of basil. Some personal variations still exist, of course, such as the addition of garlic, onions and fresh herbs or arugula and extra virgin olive oil.
The popularity of bruschetta undoubtedly stems from its ease of preparation and versatility—all with an elegant appearance. Bruschetta makes for an amazing antipasto paired with a great bottle of wine. As part of a spread, bruschetta accents a myriad of Mediterranean favorites: from specialty meats and cheeses to savory olives and peppers. Served warm or cold and loaded up with seasonal favorites, bruschetta can be made for any season or occasion. And it's more than just a before-meal treat! Bruschetta can be a meal in itself!
- Tuna & Calamata Olives
- Pear, Gorgonzola & Honey
- Tomato, Spinach & Parmigiano
- Prosciutto, Fig & Mascarpone
- Hummus & Black Greek Olives
- Grilled Mushrooms & Gruyere
- Sun-Dried Tomato & Brie Bruschetta
- Fresh Tomato Bruschetta with Fried Eggs
- Artichoke, Feta, Tomato & Pesto Bruschetta
- Eggplant Bruschetta
- Blazing Shrimp Bruschetta
- Zesty Olive & Chickpea Bruschetta
CLASSIC DELALLO BRUSCHETTA
DELALLO BRUSCHETTA CUPS
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