Recipes

Genuine Italian Bruschetta Bread

There are hundreds of recipes for Bruschetta, and everyone has their own idea about how Bruschetta Bread should taste - this is mine. I got this recipe from an Italian cook, in Italy, and it's the best I've tasted anywhere.  Experiment with the toppings and your taste buds will amaze you! By the way, it is not pronounced "broo-shetta" - "ch" in Italian is always pronounced hard, like a "k" - so this is "broos-ketta" bread. I thought you'd want to know!

Originally, (say it, "broos-ketta) Bruschetta bread was toasted over an open fire. It is believed to have started in Central Italy and consisted of only toasted bread, garlic, olive oil, and salt and pepper. When you add the tomatoes, it is called "bruschetta al pomodoro" - or if you are in Rome, "bruschetta alla Romana" where the Romans consider it as an antipasto.

There really are no rules for Bruschetta - experiment until you find the taste you like, but keep in mind the key ingredient is the olive oil - you want to use a rich, fruity extra-virgin olive oil such as Bariani and use good-quality, fresh ingredients.  Believe it or not, the most-healthy olive oil comes not from Italy or Greece, but from California. There has been a scandal with Italian olive oil, where some of the top brands have been diluted with up to 20% hazelnut oil - which is undetectable to the taste! And the way many modern Italian producers handle the olives is destroying their health value. Go here to read about the scandal.

Ingredients:

6 to 8 slices of crusty, Italian bread such as Tuscan bread.
3 fresh medium size tomatoes, washed, stems removed, and chopped.
1 or 2 small garlic cloves.
1 tbsp. chopped Oregano, fresh or dried, to taste (Try it, too, with chopped Basil instead).
3 tbsp. virgin olive oil (experiment until you get the quantity the way you like it).
1 tbsp. balsamic vinegar.
1/2 cup (or to taste) coarsely grated cheese - caution: use only genuine Italian parmesan cheese, preferably Parmigiano Reggiano or the slightly-less-expensive but just as good Gran Padano.


Method:

Mix together the olive oil, balsamic vinegar, and Oregano, and set aside. Lightly toast the bread under the broiler in your oven - both sides. Cut open the garlic cloves and rub the clove over one side of the toasted bread. Cover every part of one side of the bread with this hint of garlic. Spoon fresh chopped tomatoes (no juice - just the tomatoes pieces) over the garlic-coated bread. Drizzle the olive oil, balsamic vinegar, Oregano mix over the chopped tomatoes on the bread - you don't need much - just a little will do nicely. Sprinkle the grated cheese over the tomatoes, to taste, and return to the broiler. Broil lightly, probably less than a minute if the heating element is still hot - just until the cheese starts to melt.

Serve immediately. Provides three or four people with two slices each.

Enjoy.

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