The origin of bruschetta is very old, in fact, there is no certain information regarding the birth of this snack.
Although everyone says that the origin is from Campania, it seems that bruschetta appeared in the kitchens of Tuscany and Lazio as well. Bruscare, which means to burn, in fact, also belongs to the primitive Roman / Lazio dialect.
Imagine that the origin of the bruschetta is so ancient that oil was used in it for the first time was by the Etruscans.
Bruschetta, was born as a snack for field workers, where it is characterized by the presence of fresh tomatoes, oil, garlic, and sometimes oregano.
In the different Italian regions, bruschetta,which is a slice of toasted and seasoned bread, is called different names in other parts: “fettunta” in Tuscany; “Soma d’aj” in Piedmont, name deriving from the load of donkeys (soma) and garlic (aj); “Fedda ruscia”, that is “toasted slice”, in Calabria.
Arriving today, the bruschetta has been enriched with ingredients and variations, while keeping the base of toasted bread as a staple.
The Colorful World of Bruschetta
Ingredients
- 1 large baguette
Classic Bruschetta
- 2 slices of toasted bread
- ½ garlic clove
- 2 tbsp of extra virgin olive oil
- 4 cherry tomatoes
- salt
- oregano
- basil
Bruschetta with egg and avocado cream
- 2 slices of toasted bread
- 1 large ripe avocado
- 3 tbsp extra virgin olive oil
- 1 pinch of salt
- juice of half a lemon
- 1 hard-boiled egg
Bruschetta with prosciutto or capocollo and cream cheese
- 2 slices of toasted bread
- 2 tbsp of cream cheese
- 2 slices of prosciutto or capocollo
- 1 tbsp olive oil
- ½ garlic minced
- salt and pepper to taste
Bruschetta with spinach and cremini mushroomsNew Group
- 2 slices of toasted bread
- 10 baby spinach leaves
- 2 cremini mushrooms
- 1 tbsp olive oil
- ½ garlic clove
- salt and pepper to taste
- 1 tsp of balsamic vinegar
Instructions
- This recipe is only for 8 slices of bread.
- 1 large baguette, sliced ¼ "thick on the bias.
- Toast them on both sides under the oven grill or on a non-stick pan or if you have the press and sandwich maker panini, it is perfect for toasting.
- Classic Bruschetta
- First, wash the cherry tomatoes and cut them into small pieces, season them with oil, salt, and oregano and leave them aside.
- In the meantime, season the slices of bread by rubbing them with a clove of garlic.
- Then pour on each a little oil and a pinch of salt. Arrange the slices of bread in a pan and make the first side crisp, before turning them.
- Remove them from the heat and spread a spoonful of cherry tomatoes on each.
- Bruschetta with egg and avocado cream
- Divide the avocado in two by cutting the length and the entire surface.
- With a spoon, empty the avocado. Place it in a food processor glass.
- Add the oil, a pinch of salt and the juice from half a lemon. Be careful to prevent lemon seeds from going into the rest of the ingredients.
- Run the mixer at maximum speed for 1 minute until you have obtained a cream with a smooth consistency.
- Slice the hard-boiled egg.
- Spread the avocado cream on the bread, put on the top of the cream a slice of egg and season with salt, pepper, and dill.
- Bruschetta with prosciutto or capocollo and cream cheese
- In a food processor combine cream cheese, olive oil, minced garlic, salt, and pepper to taste. Pulse until smooth and creamy.
- Spread the cream on top of each toasted bread.
- Top with a slice of prosciutto or capocollo.
- Bruschetta with spinach and cremini mushrooms
- Rub the toasted bread with the garlic clove
- Clean the mushrooms and slice them.
- Wash the spinach and dry with a paper towel
- In a bowl combine spinach, mushrooms, oil, vinegar and salt and pepper to taste.
- Top the toasted bread with the garnish.
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