Tuscany 101 : Bruschetta

“A woman who can eat a real bruschetta is a woman you can love and who can love you. Someone who pushes the thing away because it’s messy is never going to cackle at you toothlessly across the living room of your retirement cottage or drag you back from your sixth heart attack by sheer furious affection. Never happen. You need a woman who isn’t afraid of a faceful of olive oil for that.”
Nick Harkaway, The Gone Away World

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Favourite starters of every Tuscany meal, wine degustation or pretty much any occassion.
Bruschetta is basically piece of toasted, garlic bread, almost bite size, with, usually, fine cutted tomato, covered with olive oil, salt and basil. Most basic bruschetta is bread with garlic, salt and olive oil, and it is AMAZING.

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Why is there, then, such a fuss around it if it’s that simple you may ask? Well, for avarage Italian, bruschetta is much more than “little sandwich” , it is a great introduction for main dish and big meal that will almost be on the table. This little pieces of art are actually teasers for grand final, and like in every masterpiece they are there to increase the appetite and excitment for the main part, in this case lunch or dinner. My favourite part is that you are suppose to eat them with your hands, what gives them a little playfulness and that they are so easy and fun to make. You can be creative and invent your own version of bruschetta depending on ingredients you have in the kitchen.

I found it as the easiest and most popular option for picnic where it can be perfectly combined with cheese, wine or mimosas, grapes and eggs.20424847_1358772287571506_999185061_o

 

 

My top 3 bruchettas are:

1. Fresh olive oil and sea salt on garlic bread

It does sounds too easy and not special, but simplicity is the key. I remember my first time trying it, just to be polite to the hosts, and then not being able to stop eating.

You need to:

-rub garlic on bread

-put a little bit of sea salt

-cover with olive oil

-make a “Mmmm” sound

2. Minced meat and olive oil on bread

This meat is usually the one that is filling the sausages and it’s semi-raw but good spiced.

You need to:

-rub a bit of garlic on piece of bread

-put a thin layer of meat

-cover with olive oil

3. Salmon, cream cheese and basil

This is all but usual bruschetta, but it’s kind of nice change among all tomato and garlic based ones.

-thin layer of cream cheese on toasted bread

-slice of raw salmon

-leaf of basil

-drop of lemon

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Best bruchetta are usually served in October/November in Italy, since that is the time when fresh olive oil arrives. It goes hand by hand with the fact that those are not most popular touristic months, so you can enjoy a real local atmosphere along with this slices of heaven.

Buon appetito ! Share your fav bruschetta with us!

 

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