Dish · italian
Bruschetta
Thick slices of bread, grilled or toasted, rubbed with raw garlic and topped with chopped tomato, basil, and olive oil. The bread stays sturdy enough to hold the topping without going soggy.
Where it comes from
The base, grilled bread rubbed with garlic and oil, predates the tomato topping by centuries and was a way to use bread before it went stale, common across central Italy. Tomatoes joined only after they became widespread in Italian cooking.
What cooks argue about
The fight is timing: tomatoes salted and drained ahead keep the bread crisp, but skipping that step lets the bread turn soft within minutes. Cooks also split on garlic rubbed warm or cold.
Versions
Nobody has published a bruschetta here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
bread
garlic
basil
olive oil