Italian Bruschetta Recipe with Goat Cheese | Kiersten Hickman (2024)

FAQs

Why is bruschetta famous in Italy? ›

Bruschetta traces its roots back to ancient Rome, where peasants created a simple dish by grilling leftover bread over an open fire. This practice allowed them to make use of stale bread and add flavor to their meals. The word “bruschetta” comes from the Italian verb “bruscare,” which means “to roast over coals.”

The perfect Bruschetta is so much more than just a piece of bread. At its best, bruschetta will have a rough, crisp surface rubbed with fresh garlic while still warm, then drizzled with the finest, fruitiest, freshest extra virgin olive oil and dusted with salt.

Many parts of Tuscany serve bruschetta along with cuts of meat like prosciutto crudo, chicken livers, fresh sausage or lard, which melts delightfully into the warm toasted bread.

Fresh herbs like basil can turn bitter if they are chopped too finely or bruised too much. Gently tear or chop them just before adding them to the bruschetta. Another factor could be overripe or low-quality tomatoes, which can taste bitter. Try using fresh, ripe tomatoes for a sweeter flavor.

Tomato skins and seeds can be bitter, and removing them improves the flavor and texture of your bruschetta topping. Seeds and skin also contain extra water, which can make your bruschetta runny and your toast points soggy.

Method. To make the tomato bruschetta: drizzle most of the olive oil over each piece of toast and top with the chopped tomatoes. Season with salt and pepper to taste, before drizzling the remaining few drops of oil on top, and you're done.

Italian bruschetta often features simple, fresh ingredients like tomatoes, basil, and olive oil. In the United States, variations may include additional ingredients such as cheese, balsamic glaze, or other creative twists.

food blogger Author has 2.8K answers and 47.1M. · 10mo. Though the whole thing is usually called bruschetta, the topping is called the condiment.

Ingredients You'll Need

Tomatoes – I like to use cherry or grape tomatoes for the bruschetta because they're easier to cut and aren't as watery and fleshy, but feel free to use Roma tomatoes or whatever is ripe in your garden!

A delicious appetizer, a poor dish that is a must in restaurants throughout Italy. The bruschetta was born as a hymn of the Tricolor, the Italian flag, thanks to the colours of the three main elements of it: the green of the basil, the “white” of the bread and the red of the tomatoes.

What is a fun fact about bruschetta? ›

Originally Bruschetta was simply bread toasted over hot coals, then sprinkled with some olive oil and garlic (or salt). It was something you would have while having an Italian BBQ, or when tasting the new oil in the winter. This is how what we call 'Garlic Bread' originated.

The primary ingredient in Bruschetta is tomatoes and as you already know tomatoes are extremely good for health. They are packed with Vitamin C, Vitamin K1, folate and potassium. Moreover, they are also a rich source of antioxidants such as Chlorogenic Acid that is known to help lower blood pressure.

Bruschetta originated in Italy during the 15th century. However, the dish can be traced back to Ancient Rome, when olive growers would bring their olives to a local olive press and taste a sample of their freshly pressed oil using a slice of bread.

If you walk in an Italian bar around that time you will most definitely see people in groups chatting and laughing, having a drink and some nibbles, which always come free!! These type of snacks are called stuzzichini and they can be a variety of things, sometimes you get so many they could be eaten in place of dinner.

The Appetizer Course

They are called antipasti in Italian, where they can be served hot or cold, cooked or raw.