Easy recipe for bruschetta, a traditional Italian starter or antipasto
Bruschetta (pronounced brusk - etta) is one of those Italian dishes that is very easy to make at home. Some say that it gets its name from the corruption of the Latin verb to burn, others from the Tuscan term – however I’m not sure this is correct. I think it’s most likely that it comes from the Italian verb bruciare, to burn.
Whatever the origins, it’s essentially a slice of toast rubbed with olive oil and garlic. Sometimes extra toppings are added. It’s ideal for a quick lunch as well as a starter.
To make classic bruschetta take some slices of thick, white crusty bread. Toast it – ideally under a grill, rather than in a toaster. Crush some garlic cloves (vary the amount to your taste) and rub them on one side of the toast, then drizzle with olive oil, sprinkle with salt and freshly ground black pepper.
A variation on this is tomato bruschetta. Take about 8 fresh plum tomatoes, dip them in boiling water for a few seconds, then remove. Peel them while they’re still warm, and cut them in half to remove as many seeds as possible (or as you can be bothered). Then chop them up and add some freshly washed basil leaves (torn into pieces), or a generous pinch of dried oregano. Rub the toast with garlic as above, then top with the tomato and herb mix, and a little olive oil.
You can make up your own versions of bruschetta, perhaps adding some mozzarella, thin slices of char-grilled aubergine (egg plant), or proscuitto. The famous Lardo di Colonnata is also often eaten on a slice of toast.
