Tre Bruschette
Preparation time
10 min
Cooking time
8 min
Dietary preference
Vegetarian
Difficulty
Easy
Region
Lazio
Servings
4
Bruschetta (pronunciation: Brusketta, click here to hear it from an Italian nonna) originated roughly in the 15th century during the Roman era and is derived from the Roman dialect ‘bruscare’ or ‘abbrustolire’ in Italian. This means ‘toasting’ or ‘toasting over cabbage’ which links to toasting the bread and then dipping it in oil.
There are many different variations of bruschetta but it will always contain olive oil and something like salt as a base. Below are three bruschetta variations.
Preparation method
Cut the Focaccia bread into pieces and put it in the oven to bake until crispy.
Bruschetta 1:
Cut the grilled sweet pepper into thin strips
Finely chop the black olives and capers.
Mix the above with some (extra virgin) olive oil and put it on the Focaccia
Bruschetta 2
Cut the cherry tomatoes into small cubes
Finely grate the garlic
Finely cut the basil into Julienne style or long thin strips
Mix everything together and add (extra virgin) olive oil and salt and put on the Focaccia
Bruschetta 3
Finely chop the rosemary.
Make a cream with the finely chopped rosemary, Bertolli Pesto Rosso and olive oil.
Put on the Focaccia and then the bruschetta is ready.
Ingredients
- 1 jar of Bertolli Peperoni – Grilled peppers
- Focaccia bread
- a few black olives
- 1 jar of Bertolli capperi – capers
- cherry tomatoes
- 1 jar of Bertolli Aglio – garlic cloves
- A small handful of fresh basil
- Bertolli extra virgin olive oil
- A small handful of fresh rosemary
- Bertolli Pesto Rosso
- Pinch of salt
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