Bruschetta

Bruschetta

We have an interesting relationship with bruschetta. First, it is pronounced broos-ketta. Many mispronounce it “brushetta.” Second, it’s a simple enough dish, but there aren’t very many good ones around.

The snack or appetizer derives from the Italian word which gives it the sense of torching or roasting over coals. In its simplest — and best — version, chunks of garlic are rubbed on the toasted, crisp bread and some olive oil is drizzled on.

More commonly, however, restaurants overload the bread with diced tomato (often because they are using really bad bread) — which only falls off and ends up making the affair rather mushy and soggy. Do you eat it with your hands? Or use a knife and fork and try to cut it?

Regardless, it’s supposed to be about the good bread and the garlic brought together with a slight drizzle of oil and some salt.

While the Romans refer to is as bruschetto, other Italians call it, rather inelegantly, schiena d’asino — ass’s back. Sometimes that’s really what we are eating  when cooks get carried away with bruschetta.

[Image/The Larder Chiang Mai]

 

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