Bruschetta is basically toasted bread, and is sometimes confused with the tomato topping, (which can vary). It is usually served as an appetiser, or you can have two or three slices with a salad for a light lunch. Smaller entre size pieces are called crostini.
Silver Spoon’s bruschetta recipe
Toast the slices of bread on both sides under the grill or a barbeque. Rub them with garlic while they are still hot and put them back under the grill for a moment. Arrange toppings on the bread. Season with salt and pepper and drizzle with olive oil.
Caprese bruschetta (left)
Layer on the bruschetta, slices of mozzarella cheese (buffalo* preferred), slices of cherry tomatoes, and whole or torn (not cut) fresh basil leaves.
*for the creamy taste
Oliveade Bruschetta (right)
Combine the following ingredients in a food processor:
- approximately 20 pitted, black olives
- 1 tablespoon of extra-virgin olive oil
- dash of lemon juice
- half a clove of garlic (coarsely chopped)
- a pinch of thyme
Vary these measurements according to personal taste. Spread on the bruschetta and top with strips of roasted capsicum (red peppers).
Oliveade is tapenade minus the capers and anchovies.
An easy lunch for the weekend. We loved it.