How To Make Bruschetta? Nail It With These 3 Tricks

Indians have always had a soft corner for Italian food. After all, some of our favourite delicacies - like pizza, pasta and lasagna - all come from this well-known cuisine. How about embarking on a little adventure to try out something new? Meet this Italian dish, bruschetta. It is a classic Italian appetiser that is rustled up by toasting the bread, rubbing it with olive oil and topping it with freshly grated cheese and a medley of colourful veggies.  Olive oil is one of the key ingredients used while making this dish. In fact, the art of soaking the bread with freshly pressed olive oil is believed to be a practice probably as old as Rome itself. Bruschetta originated in Italy during the 15th century. Intriguingly, it was developed as a way of salvaging bread that was going stale. Bruschetta has remained one of the easiest, quickest and most delicious Italian dishes of all time. So without further ado, let’s introduce you to our tips and tricks.

Choose the best veggies 

Make your bruschetta by using some of the best and colourful veggies. Pick all your favourite vegetables as well as spices and seasonings. Vegetables like tomato, lettuce, beans, capsicum go well with each other. Feel free to use vegetables of your choice but remember to pick fresh and healthy ones.  

Rub the bread with olive oil

While making bruschetta, one of the important steps is soaking the bread in olive oil after toasting it. Rub olive oil over the surface well and evenly. Also, if you have a baguette in your kitchen then make sure to use that for making an authentic Italian-style bruschetta at home.    

Give it a flavorful topping 

Topping is the best part about making bruschetta. From veggies, cheese, mayonnaise to sauces, we can use anything to make this dish more tempting. Don’t forget to season it well with herbs and spices. You can also finish it off by adding an extra drizzle of olive oil for boosting the taste. 

Don’t leave without checking out the recipe too. Quickly tap here