Delicious bruschetta: fabulous examples for summer!

Do you love bruschetta and want to surprise your friends with something different from the usual bruschetta with tomato and basil? Herewith some examples of alternative examples such as Bruschette di caprese alla bottarga; or Bruschetta al Tonno. Bruschetta is a name of Lazio-Abruzzo origin that has spread throughout the Italian peninsula to indicate bruscato, or toasted bread. It is a rustic dish, originating from the peasant habit of consuming old toasted bread, seasoned with simple, local ingredients such as fresh tomatoes, extra virgin olive oil, garlic and salt but also with a sauce leftover, stewed vegetables or roasts or, again, cold cuts, cheeses or homemade preserves in oil.

What you need to make perfect bruschetta? The ideal slice of bread for bruschetta must have a large part of a crust. The central part of the slice must always remain soft and easy to bite even when toasted, but at the same time it is important that the slice maintains its shape and does not get too wet when it encounters the topping. The bread of the Apulian type, or Tuscan bread is perfect. To toast the slices of bread, you can use the grill, pan or oven grill: just cut the slices thick enough and then cook them for two minutes on each side until they are golden on the outside, while remaining soft in the heart. How to season the bruschetta - the most classic dressing is rubbed garlic on the slice of bread with a drizzle of extra virgin olive oil and a pinch of salt. Then cut fresh tomatoes cut into small pieces and seasoned separately with extra virgin olive oil, salt and basil can be added to this base. Apart from class combination, there are many different ingredients which can be used to garnish bruschetta.