Bruschetta

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Bruschetta topped with a tomato salad
Bruschetta with olive oil and prosciutto

Bruschetta (Italian pronunciation: [bru-sket-ta] ( listen)) is an antipasto from Italy whose origin dates to at least the 15th century. It consists of grilled bread rubbed with garlic and topped with olive oil, salt and pepper. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In some countries, a topping of chopped tomato, olive oil and herbs is sold as bruschetta.[1]

In Italy, bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation of bruschetta made with a salami called ventricina is served. Raw pork products and spices encased in pig bladder are aged and the paste spread on open slices of bread which are sometimes grilled.[2] This was a way of salvaging bread that was going stale.[3] In Tuscany it is called fettunta and it is usually served without toppings, especially in November, to taste the very first oil of the season.[4]

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Pronunciation and usage [edit]

In Italian, bruschetta is pronounced [bru'sket:ta]. In English-speaking countries it is sometimes pronounced /bruːˈskɛtə/, which more closely resembles the Italian pronunciation than the anglicized version, /bruːˈʃɛtə/,.[5] In Italian the digraph <ch> is always pronounced /k/.

See also [edit]

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References [edit]

  1. ^ "bruschetta trio". Oil and Vinegar company website. 2012. Retrieved 2012-06-11. 
  2. ^ "bruschetta". Hannah International Foods. 2010. Retrieved 2010-01-05. 
  3. ^ The Dictionary of Italian Food and Drink, John Mariani. Broadway Books. New York, 1998 p. 45
  4. ^ "Fettunta Toasted bread with olive oil". Retrieved 21 March 2012. 
  5. ^ "bruschetta". Merriam-Webster Online Dictionary. 2009. Retrieved 2008-02-22. 

External links [edit]

Wikibooks Cookbook has a recipe/module on
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