Bruschetta is a typical Italian food to serve as an aperitif or a “meal-on-a-plate”, made with different condiments. Even though it is simple and everyone can make it, there are rules to follow even in its preparation. It is a simple but delicious dish that can adapt to any taste and need.
To make the true Italian bruschetta worthy of a starred chef, follow these three basic rules and then unleash your imagination and creativity.
1 Choose the right bread
The choice of bread for bruschetta is not to underestimate. It is better not to use sandwich bread or pre-packed sliced bread made of different types of flour. Pita bread, panini made with milk, “rosette” and “michette” are also not suitable for bruschetta. A loaf of bread with a compact and spongy crumb and a fragrant crust, like the homemade one, is perfect for your bruschetta.
2 The perfect toasting
Bruschetta bread is usually toasted on the grill, but you can also toast it in the oven or in a non-stick pan. The secret lies in the thickness of the bread slices. They don’t have to be too thin to prevent the crumb from falling because of the condiment above. Heat the bread for about 2 minutes on each side so that the crust gets golden brown.
3 The seasoning
The cook’s creativity comes here into play. With only a little olive oil, salt, and garlic, you can taste delicious bruschettas, but the seasonings can find endless combinations. They vary from traditional bruschettas with cherry tomatoes and basil to bruschettas with olive pate, mushrooms, artichokes. If you love spicy cold cuts, a very tasty alternative is the Calabrese ‘nduja, whose consistency fits perfectly with toasted bread. However, you can even move from the local tradition and season your bruschetta with hummus or baba ganoush for an unusual but winning mix of flavors.
The advice is to eat warm bruschettas. A good option is to prepare the condiments earlier so that your guests can choose how to enrich their slices. Success is guaranteed!
Chef in Town- a food and beverage column curated by
Intl Editor Francesca Romana Riggio
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