
Bruschetta, at its most basic, is bread that is grilled and then rubbed with garlic and drizzled with olive oil. Topping these tasty toasts with fresh tomatoes makes a popular Roman antipasto, just perfect for the dog days of late summer.
Although it’s often pronounced ‘broo-SHET-uh” by English speakers, the correct pronounciation is “broo-SKET-uh.” Called fettunta in Tuscany.

Bruschetta alla Romana
Course: Appetizers, Antipasti Tapas and MezzeCuisine: ItalyBruschetta, at its most basic, is bread that is grilled and then rubbed with garlic and drizzled with olive oil. Topping these tasty toasts with fresh tomatoes makes a popular Roman antipasto.
Ingredients
Crusty Italian bread, cut into 1/2-inch slices — 1 loaf
Garlic, crushed — 6 cloves
Olive oil — 1/3 cup
Tomatoes, seeded and diced — 6 or 7
Salt and pepper — to taste
Fresh basil, shredded — 1 bunch
Directions
- Prepare a grill with hot coals, or set an oven to broil. Grill or broil the bread slices until they are browned and crispy on each side.
- Remove the bread from the grill or oven and rub each piece with the raw, crushed garlic cloves.Arrange the bread slices on a platter and brush each with some of the olive oil.
- In a large bowl, toss the tomatoes with the salt, pepper and any remaining olive oil.
- Spoon some of the tomatoes over each slice of bread. Drizzle the remaining olive oil over the bruschetta, sprinkle with the basil and serve immediately.
Bruschetta Notes and Variations
- If not serving the bruschetta immediately, serve the tomatoes in a separate bowl and let diners spoon them over the bread themselves.
- Use fresh oregano instead of basil if you like.
- Other bruschetta toppings: prosciutto, salami or other cured meats, bean spreads, fresh mozzarella.
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