Bruschetta Recipe From the Movie Julie & Julia (2024)

FAQs

What do Italians call bruschetta? ›

Bruschetta: From the Italian bruscare meaning "to roast over coals," this traditional garlic bread is made by rubbing slices of toasted bread with garlic cloves, then drizzling the bread with extra-virgin olive oil.

Bruschetta (pronounced broo-sket-ta) is a slice of bread toasted in the oven or grilled, often rubbed with garlic and topped with extra-virgin olive oil, tomatoes and salt.

Bruschetta originated in Italy during 15th century. However, the dish can be traced back to Ancient Rome, when olive growers would bring their olives to a local olive press and taste a sample of their freshly pressed oil using a slice of bread.

Tomatoes – I like to use cherry or grape tomatoes for the bruschetta because they're easier to cut and aren't as watery and fleshy, but feel free to use Roma tomatoes or whatever is ripe in your garden!

The mispronunciation makes sense if you don't understand the way Italians pronounce certain letters or groups of letters. In English, 'sch' would typically be pronounced as 'shh'. However, in Italian, a 'ch' is always pronounced as a 'k'. Therefore, bruschetta should sound like bru-skett-ah.

The main difference between these two toasts is that crostini is often thinly sliced, while bruschetta is usually served in thicker slices and drizzled with olive oil before it's toasted. The standard topping is diced tomato mixed with olive oil, garlic and Italian herbs—delicious, but a little boring.

The French call them tartines, the Americans Toasts and the Italians Bruschetta. The Webster Dictionary defines them as: an open sandwich, one with a rich or elaborate topping. No matter what you call them, we all seem to love them! I love serving Tartines as a heavier passed appetizer at parties.

Bruschetta traces its roots back to ancient Rome, where peasants created a simple dish by grilling leftover bread over an open fire. This practice allowed them to make use of stale bread and add flavor to their meals. The word “bruschetta” comes from the Italian verb “bruscare,” which means “to roast over coals.”

Despite being a smaller dish, there are a few significant health benefits that come with bruschetta. Many of them are within the tomatoes! Amongst other things, they are a great source of potassium and Vitamin C. They are also a great source of antioxidants, which can help do all sorts of things for your body.

But don't let it sit at room temperature for more than 30 minutes. Bruschetta is one of those things that can last in the fridge as long as the tomatoes stay good. Eventually the vinegar will break down the tomatoes and turn kind of mushy. Just keep it STORED in the fridge in an airtight container.

Why does my bruschetta taste bitter? ›

Why does my bruschetta taste bitter? Fresh herbs like basil can turn bitter if they are chopped too finely or bruised too much. Gently tear or chop them just before adding them to the bruschetta. Another factor could be overripe or low-quality tomatoes, which can taste bitter.

What Can I Use Instead of Basil in Bruschetta? Fresh basil is considered a key ingredient in bruschetta, so it is worth seeking out fresh basil to make this classic recipe. If you must use a basil substitute, try some oregano, thyme, or marjoram in your bruschetta recipe.

The bread is then served warm either with a topping spooned over or with a topping on the side so each person can build their own bruschetta. Bruschetta is meant to be served as a hand-held finger food, large enough for one or two bites.

According to the International Culinary Center, the term bruschetta is sometimes used interchangeably with crostini and the Tuscan dish fettunta. In Tuscany, fettunta is usually served without toppings, especially in November, to taste the first oil of the season.

In English, we call these appetizers. For the French, they are the hors d'oeuvre. They are called antipasti in Italian, where they can be served hot or cold, cooked or raw.

In Rome it is called pane casareccio, which means “homey bread.” In other areas, it is known as pane toscano, “Tuscan bread.” Italians usually get a half loaf or a whole loaf from the bakery. You can choose from salted, unsalted, whole wheat, durum wheat, cereal bread, and many more.

Focaccina is an appetizer-sized portion of regular focaccia. This bread needs no introduction since it is such a ubiquitous baked good. It is believed that focaccia originated in ancient Greece, and countless people still enjoy eating focaccia to this day.