Bruschetta (broo skay ta)
Can be made on Grill, or in the oven under the broiler.
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Baguette 1/2 inched round slices
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Tomatoes Roma or Cherry ( diced. Season to taste with salt and pepper)
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3 Garlic cloves (peeled)
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12 Basil leaves shredded
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Extra Virgin Olive Oil (EVOO)
Place sliced bread rounds directly onto a warm fire on the grill and allow to evenly brown on both sides. Or, place sliced bread rounds onto a cookie sheet and brown both sides evenly under broiler (about 90 seconds per side).
Remove bread from grill or oven.
Take a whole peeled single garlic clove and rub it onto both sides of each bread slice.
Arrange bread slices onto a platter and place one spoonful of freshly seasoned diced tomatoes onto each bread slice.
Generously drizzle EVOO over each tomato covered sliced bread
Top off each tomato sliced bread with generous amounts of shredded basil.
Filed under: Italian Recipes | Tagged: Baguette, Bruschetta, EVOO, Italian Appetizer, Tomatoes
hello
nice blog
–the pronunciation of bruschetta in english would be BRUS-CETT-A, not what you put… why did you say it goes bruscay-
just a seuggestion because that sounds super0american, like all the way, and that is not what this is…
bye!
Thank You for visiting Eat Know How. I wanted to respond to your question on the pronunciation of Brushcetta. The reason why I phonetically spelled it for the readers as “Bruus cay ta” (CAY makes a hard sound) is because the word comes from Italian, in which the “ch” is a hard “K or hard C” sound and the letter “E” in italian is actually pronounced as our american “A”, while the “U” is an exaggerated american “OO” as in “loop”.
I appreciate your statement and hope you visit Eat Know How again. http://eatknowhow.wordpress.com
Yes, sure thing. I know how to pronounce it, I am full italian.
It just wasn’t clear the pronounciation you put there.
