I always use one hand to hold the bruschetta, and the other hand in a cup under the bread. This way, when small pieces of tomato inevitably fall, they land in my hand and not on the table cloth. I’ve had good luck eating it this way.
Its fine if the toasted bread is still a hint warm, but you want the tomato mixture to be cool! Allowing the tomatoes, basil, and garlic, and balsamic to hang out in the fridge for an hour or so helps all the flavors blend. When those juicy tomatoes hit the buttery bread its the most perfect combination ever!Advertisement – Continue Reading Below
Bruschetta is divine during the summer when tomatoes and fresh basil are in season, but guess what? Cherry tomatoes and basil can be found year-round in most grocery stores, so dont let the season stop you from devouring this recipe. You can even toast the bread and put together the tomato mixture a few hours in advance and assemble when your gang gets hungry.
Hardly anything makes my tastebuds jump up and down and do flip-flops more than bruschetta. Its a finger food made with toasted bread thats topped with cherry tomatoes that have marinated with fresh basil, balsamic, and garlic. Mmm. Its a great easy appetizer because it looks elegant but its exceedingly simple.
Any sort of bread sturdy and crusty enough to hold up to bruschetta toppings will work! Italian bread such a ciabatta or French bread like baguette are ideal. I like slicing up a whole baguette into diagonal slices so theres plenty of surface area to hold the tomatoes. Dont slice the bread too thin or it could get soggy and fall apart, but dont slice it too thick either: The tomatoes are the star of the show and it should remain that way.
Hardly anything makes my tastebuds jump up and down and do flip-flops more than bruschetta. I’ve loved it for more than half my life and used to regularly devour it during my vegetarian days, before Marlboro Man roped my heart and introduced me to the world of steak cooked in sizzling butter. And I still love it today every bit as much as I ever did.
For bruschetta, I like to use a mix of different tomatoes, such as San Marzano (plum tomatoes), cherry tomatoes and any of those wonderfully sweet, ribbed Tuscan tomatoes that are known in their various forms and types as cuore di bue (ox heart), brutti ma buoni (ugly but delicious), costoluti (from the word costole meaning ribs), pisanelli (from Pisa) or nostrali (“our” tomatoes, i.e. local Tuscan tomatoes), to name a few. These are particularly great tomatoes for eating raw in salads or on bruschetta.
From taleggio to gelato, we use many Italian words (rather than translations) for their unique ingredients and dishes, I think it’s important to do them justice by at least pronouncing (and spelling!) the words correctly.
One of the world’s simplest of pleasures – fresh bread and tomato – is also one of the most mispronounced. La Bruschetta is a much loved menu item in places far and away from Italy’s peninsula but it suffers from being misspelled and mispronounced to the point where the mispronounced version is becoming the accepted norm. Even well-known chefs on well-known television shows who ought to know better are using the wrong words and there should really be no confusion on how to pronounce this beauty of a dish.
Tasty tomatoes are paramount to a good bruschetta. There really is nothing like picking tomatoes fresh off the vine and eating them moments later, as we did one evening last week with our friends (Sarah and her father Amico) at their organic farm in San Gimignano, Poggio Alloro. Italian tomatoes taste of the hot summer sun that ripens them, there is really no comparison, but growing your own is probably the best way to get the tastiest tomatoes.
After all, we managed to get cappuccino right, we (mostly) even manage macchiato. We got the silent ‘g’ in lasagne and gnocchi (but sadly, tagliatelle still has a long way to come). Prosciutto has it all right, notwithstanding spelling mistakes (our local supermarket deli in Melbourne spells it ‘proschito’). But somehow bruschetta lost out to confused English-speakers, who, perhaps choosing to ignore that there is a ‘c’ between the ‘s’ and the ‘h’, overwhelming decided to pronounce it incorrectly as ‘bruSH-etta’.
How to Make Italian BRUSCHETTA – Easy Appetizer
FAQ
How is bruschetta eaten?
Is bruschetta eaten with fork and knife?
Do you eat bruschetta with hand?
What do Italians eat with bruschetta?