Step-by-step on how to make bruschetta with step by step for classic version, tomato variation and 4 gourmet recipes.
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CONTENTS
How to make bruschetta: overview and history
How do you pronounce bruschetta correctly?
How to make bruschetta: important tips
How to make bruschetta: recipes
Preparation of classic bruschetta recipe
Neapolitan bruschetta recipe
Bruschetta with beef steak and shallots recipe
Bruschetta with guacamole recipe
Bruschetta with trout cream recipe
How to make bruschetta: overview and history
Bruschetta is the absolute queen of Italian summer starters. It is ready in no time and extremely easy to prepare. Your ingredients are always present in every Italian household and therefore the selected and perfect dish for quick and fresh cuisine. That is why the it is the staple of an always open house, as it can be quickly prepared for unexpected guests.
It is said that the bruschetta with bread, oil and garlic was invented as a farmer’s or soldier’s meal in Roman times, because even the lowest Roman social classes always had bread, oil and garlic available. According to Pliny the Elder, the Romans began to bake bread relatively late, but its enjoyment spread very quickly throughout the empire.
Another important ingredient in Roman cuisine at the time was olive oil. It is estimated that every Roman consumed at least 55 liters of olive oil a year.
Another important food among farmers and soldiers was garlic. These were distributed among the soldiers to prevent infections and, above all, manhood was attributed to it. Garlic was used so much that it was even assigned to the god of war, Mars.
The Roman custom of consuming bruschetta every day was found in southern and central Italy. When the Neapolitan cuisine discovered tomatoes in the 18th century, the Neapolitans began to refine the the recipe with fresh tomatoes and basil.
How do you pronounce bruschetta correctly?
When it comes to pronouncing the Italian term “bruschetta”, many find it difficult. Correctly, the “sh” is not pronounced as such and sounds much more like a “k”. It really sounds like: “Brusketta”.
Important tips
The tomato topping honestly tastes best on freshly toasted, fragrant bread. If time management does not allow otherwise, you can roast the ciabatta a few hours beforehand and cover it with a cloth, as well as prepare the tomato topping. You should combine them shortly before serving, otherwise the bread will become soggy quickly.
How to make bruschetta: recipes
- 8 slices of white bread
- 4 cloves of garlic
- salt
- Olive oil fresh, fruity
Additionally for the tomato variant…
- 8 San Marzano tomatoes or approx. 20 cherry tomatoes
- Fresh basil , or fresh oregano
Preparation of classic bruschetta
- For the perfect bruschetta you need good bread with lots of bread crumb and a thick crust.Cut bread into approx. 1 cm thick slices – for a baguette, cut the slices diagonally so that there is more bread surface.
- The oven or a grill – even better, switch on or light a charcoal fire. Toast the bread until golden brown on both sides. It works best in the oven if you place the slices of bread on a preheated pizza stone.
- Have a heat-resistant glove or a clean kitchen towel ready to hold.Peel the garlic and rub the hot (important!) Bread on one side with the clove of garlic. Sprinkle with salt and pepper and drizzle each slice with olive oil. Serve warm.
Neapolitan bruschetta
- For the Neapolitan variant, they first take care of the tomatoes and then the bread, because the only secret of this recipe is to serve the bruschetta warm to the guests.
- Wash and peel ripe tomatoes. If the fruit is large, cut it in half and remove the seeds and juice as much as possible. Cut into 1 cm pieces. Wash, dry and tear the basil leaves into small pieces.
- Prepare the bread as in the classic variant, rub garlic while it is still hot.Place the tomato cubes on top, sprinkle with basil and salt and drizzle each slice with olive oil. Serve warm.
Also try basil with oregano, and in spring replace the tomatoes with strawberries. The addition of small pieces of mozzarella or a combination of mozzarella and figs is also extremely good.
Bruschetta with beef steak and shallots
ingredients for 6 pieces
- 1 steak (approx. 180 g)
- 3 tbsp oil
- salt
- pepper
- 6 slices Ciabatta bread (approx. 15 g each)
- 2-3 Shallots
- 1/2 bunch Rocket
- 50 g soft butter
- Aluminum foil
preparation: 25 minutes
- Pat the meat dry.
- Heat 1 tablespoon of oil in a coated pan.
- Fry the meat in it medium for 3-4 minutes on each side, season with salt and pepper, remove, wrap in foil and let rest
- Heat 2 tablespoons of oil in a pan.
- Roast the bread slices brown on both sides, season with a little salt, remove.
- Peel shallots and cut into rings.
- Clean, wash and drain rocket.
- Unwrap the meat out of the foil and cut into slices.
- Spread a thin layer of butter on bread, cover with meat slices, shallot rings and rocket and serve
Bruschetta with guacamole
ingredients for 6 pieces
- 2 tbsp + 1 teaspoon oil
- 6 slices Ciabatta bread (approx. 15 g each)
- salt
- 1 clove of garlic
- 2 Avocado (approx. 250 g each)
- 2 tsp Lemon juice
- 2 tbsp Whole milk yogurt
- pepper
- sugar
- 6 black olives without stone
preparation: 20 minutes
- Heat 2 tablespoons of oil in a pan.
- Roast the bread slices brown on both sides, season with a little salt, remove.
- Peel and chop the garlic.
- Halve the avocados, remove the stones, remove the pulp from the skin.
- Halve 1 avocado half lengthways and cut into slices.
- Puree the rest of the avocado, garlic, lemon juice and 1 teaspoon oil.
- Stir in the yogurt.
- Season to taste with salt, pepper and sugar.
- Slice olives.
- Brush bread slices with guacamole, cover with avocado slices and olives
Bruschetta with trout cream
ingredients for 6 pieces
- 2 tbsp oil
- 6 slices Ciabatta bread (approx. 15 g each)
- salt
- 125 g smoked trout fillet
- 4 tsp Horseradish (glass)
- 4 tsp Sour cream
- pepper
- dill
preparation: 15 minutes
- Heat oil in a pan.
- Roast the bread slices brown on both sides, season with a little salt, remove.
- Cut 12 small pieces from the trout fillets.
- Tear up the rest of the trout, coarsely puree with horseradish and sour cream, season with salt and pepper.
- Brush bread slices with trout cream, cover each with 2 pieces of trout and garnish with dill
Asparagus bruschetta
ingredients for 6 pieces
- 150 g frozen broad beans
- 1 kg green asparagus (thin sticks as possible)
- salt
- 6 stem (s) peppermint
- 2 tbsp olive oil
- pepper
- 150 g Cherry tomatoes
- 125 g Mozzarella cheese
- 1 clove of garlic
- 12 slices Ciabatta bread
- 2 tbsp butter or margarine
- Parchment paper
preparation: 45 minutes
- Thaw beans at room temperature.
- Cut off the asparagus tips and wash them. Use the remaining parts of asparagus for other purposes.
- Blanch in boiling salted water for about 2 minutes.
- Wash the mint, shake dry and chop, except for some to garnish.
- Mix the oil and mint together. Season with salt and pepper.
- Pour asparagus into a sieve, rinse in cold water and marinate with the prepared marinade.
- Peel the beans from their skin.
- Wash and dice tomatoes.
- Dice cheese.
- Mix the beans, tomatoes and cheese.
- Halve the garlic and coat slices of bread with it.
- Heat the fat in portions in a pan and fry the bread in portions on both sides.
- Spread the slices on a baking sheet lined with baking paper and top with asparagus and cheese mixture.
- Season with salt and pepper.
- Bake under the preheated grill for about 4 minutes.
- Garnish with mint
