Bruschetta (pronounced brü-ske-ta) originates from the Latin verb brusicare, "to burn," and actually refers to the bread itself. In the United States, it is often used to refer to the topping instead. Bruschetta is probably just about as old as bread itself — and almost as basic. The possibilities for bruschetta toppings are almost limitless. For the best flavor, be sure to use fresh vegetables, tomatoes, herbs and cheeses.
Bruschetta begins with grilled sliced rustic bread. The Giant Eagle® Bakery always has a large selection of hearth-baked breads that make wonderful bruschetta: Tuscany, olive oil, ciabatta, asiago, and, of course, Italian. (Tip: When making bruschetta, don't grill the bread for too long. It should be crunchy but still moist.)
Then try some of these topping ideas:
- Rub with garlic and drizzle with olive oil.
- Seed, drain and chop tomatoes and add a few fresh basil
- Mix raw vegetables with a bit of olive oil, garlic and herbs.
- Grill zucchini or eggplant, or cook artichoke hearts and mushrooms.
- Add shredded or sliced mozzarella, Gorgonzola, Parmigiano, or goat cheese.