(Pronounced: broo-SKEH-tah or broo-SHEH-tah)  This dish was first created to sample the freshly pressed olive oil that was produced in Rome at the end of  fall.  Originally this recipe was nothing more than bread toasted over a fire and soaked in oil.  There were no herbs or garlic and tomatoes were also absent, probably due to Romas being woefully out of season by the time olive oil is pressed.  As it spread across central Italy, and eventually the world, it picked up its additional ingredients that make it the delicious appetizer that it is today.

"Bruschetta" comes from the Latin verb "bruscare" which means to toast or roast.

"Bruschetta" comes from the Latin verb "bruscare" which means to toast or roast.

4 pieces of good, crusty bread, sliced ¾ of an inch thick

4 Roma tomatoes, seeded and diced

4 large basil leaves

2 garlic cloves, smashed, peeled, and halved

Extra virgin olive oil (of the best quality available)

Salt, to taste

Freshly ground black pepper, to taste


•  Toast the bread under a broiler to a golden brown on both sides and remove.

•  While the bread is still hot, rub one side of each slice with a garlic half.

•  Put the bread on a plate, garlic-rubbed side up, and top with the chopped tomatoes.

•  Tear the basil into small pieces with your fingers and sprinkle over the tomato.

•  Season with the salt and pepper.

•  Drizzle each slice lightly with the olive oil and serve while still warm.



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