Bruschetta is the epitome of cucina rustica. It can be found all over Italy although in Tuscany it takes the name of fettunta. Fettunta literally means “oiled slice”. Originally Roman and now an internationally adopted word, bruschetta, refers to burning, or better, charring the bread.
Bruschetta/fettunta in its simplest form is the original garlic bread – grilled, rubbed with garlic, drizzled with fresh olive oil and sprinkled with sea salt and freshly ground pepper. In and of itself it can serve as a base for an endless number of toppings.
- bread, country style, preferably a day or 2 days old
- the best extra virgin olive oil that you can find
- sea salt
- freshly ground pepper
Cut the bread into 3/4 inch slices. Grill/broil/toast the bread on both sides until it is golden.
Rub the bread well with a clove of garlic (sprout removed) while it is still hot.
Drizzle the toasted bread with OO. Sprinkle with salt and a few grindings of black pepper.
BRUSCHETTA CON SALSA CRUDA- top the above prepared bruschetta with coarsely chopped tomatoes drained, OO, S & P, torn basil, garlic
BRUSCHETTA CON POMODORO E CIPOLLA– top the above prepared bruschetta with sliced tomatoes, slivers of onion, capers, oregano or basil
BRUSCHETTA DI FICCHI– top the above prepared bruschetta (omit the garlic) with thin slices of salami or prosciutto topped with mashed figs and honey