Bruschetta is one of the best culinary delights that you can find on a peaceful summer day. Italian antipastos like Bruschetta go especially well with a chilled white wine, and serving it as an appetizer at a dinner party is a quick way to impress your guests. But before you jump into the blind, you’ll have to choose what way to make your Bruschetta, because there are no limits to the variety of antipasto that you can come up with. So read on to get an idea of three sure-fire ways to dazzle.
The Traditional Bruschetta
Just in case you didn’t already know, Bruschetta is made of bread grilled to a perfect crisp and topped with a rub of garlic, a bit of extra virgin olive oil poured over it and then salt and pepper lightly sprinkled to taste. This is the classic base of bruschetta, and it’s an established taste in Italy and many other countries. The most common takes on this basic Bruschetta include onion, basil, different cheeses and tomato.
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So let’s get a little more specific now. Tuscany is home to some of the most splendorous vistas in Europe, complete with rolling hills lined by vineyards, dirt tracks weaving between them and from time to time a collection of campaniles pointing into the sky to mark a town. This is the setting where one of the best bruschetta variations was born. But it’s not called Bruschetta there; it’s called fettunta. All it is is grilled bread with the freshest olive oils of the region. Today, you can find it served with any number of toppings (although traditionally it came without—it was just the method to save otherwise stale and wasted bread).
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The Fig and Ricotta Bruschetta
This is exactly as the title suggests. You take the standard grilled bread, making sure that it’s cooked to a fine crunch, and you top it with the olive oil. Since you won’t be using an inordinate amount of oil, it behooves you to go with top-quality Italian or Spanish products. After the oil, you spread a paste of ricotta cheese over the bread, and then top it with slices of fig. This is one of our favourites.
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You’ve already heard of the typical bruschetta with tomato, basil and chives, and you can imagine plenty of variations with things like Greek salad and avocado. But what if we bring fruit to the fore? Strawberries provide a very intriguing ingredient for a tasty bruschetta. Prepare the baguette by slices pieces and grilling them. Follow the regular bruschetta procedure by wetting the surfaces with a high-grade olive oil. You will mix the sliced strawberries in a bowl with sugar, some goat cheese, pepper, basil and balsamic vinegar. Lay this mix over each piece of bruschetta, and you will have created something that will stick in memories long after the taste has worn off.
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Playing around with bruschetta is a lot like painting—it provides an empty canvas to which nothing or everything can be applied.