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Is bruschetta difficult to make?

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Is bruschetta difficult to make?

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Robert Turner

The great thing about bruschetta is that you can do it with practically any savoury ingredients.

My personal recommendation is the following- For the toppings: garlic butter, mozarella cheese (not buffalo as it doesn’t stretch as well), tomato paste/puree, green olives (preferably pimento and in olive oil rather than brine, or you can transfer from brine to olive oil), Parma ham and pepperoni/salami (preferably a stick rather than sliced), pesto, fresh basil.

For the bread: Focaccia and other traditional Italian breads are good, however a sliced baguette or organic white loaf works just as well. However if you have sliced bread it is not a disaster although if you can get thicker brands to hold up the topping!

 

The good thing about bruschetta is if you’re organised it can be cooked and ready in a matter of minutes. The best way to do this (and prevent stress) is assemble your ingredients first so they’re ready to hand. This means that everything is sliced or near to hand as appropriate.

Start by toasting one side of the bread. Next spread garlic butter on top. You can do this by slicing garlic and mixing with the butter, spread butter on top and add slices/chunks of garlic or spreading a ready made garlic butter. Briefly warm this but don’t fully toast it!

Next spread the tomato paste/puree on top and add a layer of pesto (You can buy this ready made or make your own). Then add the cheese. You may want to put the toppings on first and toast them or toast the cheese so it melts a bit to make it easier to stick the toppings on. You can then add whatever toppings take your fancy (that should now be ready and waiting to put on). Leave the fresh basil leaves till last.

Put this up on the grill or in the oven as you prefer. Keep an eye on it as you want to ensure that the cheese is not in contact with the top of the grill and that you give it enough time to cook.

Once out put on a plate (or if you want to save washing up the bread board for an extra rustic style of presentation!) and then tear off the basil on top for extra flavour and decoration.

If you want to be authentic it is best served with a red wine like Chianti, although it works just as well with a beer or a soft drink.

If you want a quick Italian style dessert make some coffee, put some ice cream in a bowl and splash the coffee over. Top with cocoa powder/grated chocolate and pour golden syrup on top.

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Not at all (IMO)! It’s not only easy, but very versitile. You can pretty much put anything on bruschetta. I just had a wonderful one at my SIL’s with pepperoni, roasted corn and yellow peppers and parmesan.

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