What is Bruschetta?
Let’s break it down! According to Miriam Webster, Bruschetta is consider “thick slices of bread grilled, rubbed with garlic, drizzled with olive oil, often topped with tomatoes and herbs, and usually served as an appetizer.”
It’s thought that Bruschetta originated in Italy in the 15th century, shortly after it was brought to Europe after the Americas were colonized by Europeans. Traditionally, Bruschetta is a slice of thick bread, rubbed with garlic, and topped with diced tomatoes, basil, and olive oil. Many even has balsamic reduction. Over the years, the term bruschetta has expanded to include a variation of diced fruits or vegetables atop a thick slice of bread with similar herbs and oils.
What’s the difference between bruschetta and crostini?
Not much! The many difference between bruschetta and crostini is that bruschetta starts with a thick slice of bread, while crostini uses a small thin slice. Crostini commonly includes a wide range of toppings, including cheese, meats, vegetables, and herbs.
Bruschetta is one of my favorite appetizers in the summer. It’s simple, easy, refreshing, and delicious. You can throw it together easily if friends or coming over or when you need a fun snack. I hope you enjoy this classic bruschetta recipe.
- 2 cloves of garlic
- 4-5 roma tomatoes
- Handful of Basil Leaves
- Olive Oil
- Balsamic Reduction
- Preheat oven to 400 degrees F. Slice baguette into thick slices and put to the side.
- In a small skillet, heat 1 tbsp of olive oil. Mince 2 cloves of garlic, and add to skillet on medium heat.
- When the garlic is translucent, brush olive oil on each slice of baguette. Then place the baguette slices on a baking sheet and put in the oven and toast bread for 5-10 minutes.
- Dice roma tomatoes, and mix in a bowl with a pinch of salt.
- When the baguette slices are done, top them with the tomatoes. Chiffonade the basil leaves and add on top. Then drizzle with balsamic reduction.
- Plate and enjoy this classic bruschetta.
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