Bruschetta (broo-SKET-uh), as you might suspect, is an Italian dish. It does not refer to the topping, however, but to the grilled bread. The word itself owes its origins to the 13th Century word “brusare,” which referred to the act of passing a flame over the keel of a boat to aid in waterproofing. A few centuries later, the word evolved to the Latin word “bruscare,” and came to mean to toast.
All of which is to say that bruschetta requires grilled bread, but that the rest is up to you. Given its Roman roots, olive oil and garlic are recommended.
Here’s my take on
WHAT TO GRAB:
Crusty Italian bread or French baguette, cut in thick slices
Mozzarella or goat cheese (Mozzarella would be more traditional)
Two cloves of garlic, halved
1 tablespoon olive oil
1 tablespoon chopped Italian parsley
1 teaspoon salt
1/2 teaspoon pepper
3 plum tomatoes, diced
3 tablespoons chopped kalamata olives
HOW YOU DO IT:
1. Place the diced tomatoes and parsley in a colander. Add the salt and pepper, and allow the mixture to sit and drain for an hour. The salt will help bring out the tomato flavor while removing excess water. Toss occasionally.*
*You can try filling a plastic bag with water and placing it on top of the mixture to lightly press the water out.
2. Grill the sliced bread on one side, until golden, roughly two minutes. Remove the bread from the grill, and rub the grilled side with the garlic. The grilled ridges and the heat will help absorb the garlic flavor. Drizzle the grilled side with olive oil, and then spread the mozzarella or goat cheese on top. Grill the bottom side.*
*If it’s too cold to grill, broiling works just as well.
3. Drain the tomato mixture, and toss with the chopped olives.
4. Spread the olive-tomato mix on the grilled bread and serve!