In Italian, the letters "ch" represent the sound "k." No matter how it's pronounced, bruschetta has been enjoyed by Italians for centuries. And while the "col pomodoro" version, made with tomatoes, is well-known outside of Italy, the term bruschetta refers specifically to toasted bread, rubbed with garlic and drizzled with olive oil. After that, it all depends on individual tastes and available ingredients. Are unexpected guests dropping by? Make up a platter of various kinds of bruschetta!
Why is the garlic not rubbed onto the bread before it's toasted? Simply because we're looking for a more easily digestible and more subtly flavored result.
"Col pomodoro" version - with tomatoes
Wash the tomatoes; blanch for 1 minute in boiling water; drain and remove the skin - this is the easiest way to peel a tomato quickly. Cut the tomato into small dice. Place the tomatoes onto the toasted bread that has been rubbed with garlic. Drizzle some olive oil over top, season with salt and pepper and serve immediately.
"Col basilico" version - with basil
You can prepare the basil version starting with either the basic recipe or the tomato version. Finely snip the basil leaves using scissors. Place on toasted bread that has been rubbed with garlic, or on top of the tomatoes, depending on the version you choose. Drizzle some olive oil over top, season with salt and pepper, and serve immediately.
"Col salmone" version
Place a few strips of smoked salmon onto toasted bread that has been rubbed with garlic; sprinkle with a few pieces of green onion; drizzle with olive oil, season with salt and pepper and serve immediately.
Hints & Tips