Bruschetta is a dish I haven't given much thought to. Probably because it's something I've really only had in North American Restaurants, where time and time again I've been underwhelmed or disappointed. Soggy bread, shitty tomatoes....we've all been there.
While my friend Antonio was visiting from Naples, Italy, we made and ate A LOT of bruschetta. There was nothing complicated about it. Day old baguette that we had made, a nice fruity extra virgin olive oil, tomatoes from the supermarket that were tasty enough, garlic, dried oregano, fresh basil & salt. That's it. It is the kind of thing that doesn't even really need a recipe. If you start with good quality ingredients you can't really go wrong. But I took notes so that I could share what we ate and enjoyed. Now that this simple dish is on my radar, I can guarantee it's going to be a staple meal in my home. A simple salad and a glass of red on the side and I'm in heaven.
Although bruschetta is mostly associated with the tomato variety, it can be as simple as toasted bread with olive oil. The word comes from the verb bruscare, which means "to toast" (a slice of bread). Bruschetta started in Ancient Rome. Think slices of bread toasted over a fire & drizzled with a batch of freshly pressed olive oil. Eventually it spread throughout Italy, and different ingredients were added regionally.
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