I was corrected on the proper pronunciation of bruschetta while traveling once. It’s apparently “bruˈsketta.” And I have not made that mistake since.
If you order bruschetta while in Italy, you will actually be served grilled bread rubbed with garlic and topped with olive oil and salt.
Over time and in different places the execution of this antipasto varied and the best known variation is served with a bright tomato topping. This is the version I know and love!
It makes a great snack, fantastic appetizer or perfect side dish. Plus it looks gorgeous!
You can actually see the freshness in a proper bruschetta in the reds of the tomatoes, green of the basil and whites of the cheese. It’s literally the Italian flag on a piece of toasted bread. :)
If you are dairy-free, just take out the cheese in the recipe and it will still taste just as amazing!
Looking for Crostinis? Check them out.
- 6 Roma tomatoes, diced
- 1/4 cup Pecorino (or Parmesan) cheese, shredded
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 3/4 - 1 tbsp balsamic vinegar
- 1 tsp olive oil
- 1/4 tsp of salt and pepper, or to taste
- In medium bowl, combine tomatoes, cheese basil and garlic.
- Toss with balsamic vinegar, olive oil, salt and pepper.
- Serve with crostini.