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SIX tips for MAKING BRUSCHETTA

The Italians know how to make the best of day-old bread, using it in all sorts of delicious ways. One of our favorites is bruschetta. It's easy to make and can be endlessly varied with all kinds of toppings. Most people have tried tomato, onion and basil, but when you open the fridge, a whole wealth of possibilities come to light.

These little recipes come with suggestions for cheeses that work well with the rest of the toppings, but there are no hard and fast rules. They can be varied anyway you like. If you are having company, you can get everything ready in little bowls and let your guests mix and match their own combinations. And perhaps even create new favorites.

6 TIPS FOR MAKING BRUSCHETTA

1.Use day-old bread

Use day-old bread in thin slices and then either toast them, fry them in oil or pop them on the grill. Find a happy medium with a crisp exterior and soft inside - too crunchy and the bite will crumble, or too soft and it's soggy toast.

2. Rub with garlic

If you love garlic, rub the toasted bread with a clove of garlic. A couple of rubs is enough to infuse garlicky flavor without it being too overpowering.

3. Think about taste & texture

Try to include a range of tastes: salty, sweet, sour and umami (a savory taste). And try to include various textures, as well to ensure a balance between crunchy and soft. It's the combinations of tastes and textures that make your bruschetta unique!

4. Serve mold cheese at room temperature

Choose your favorite cheeses and take them out of the fridge 30 minutes beforehand so they aren’t too cold when you use them.

5. Serve on a platter

Present your selection on a platter of some sort – a wooden board or slab of slate is perfect, but you can also serve everything in little bowls.

6. Have fun!

Most importantly, remember, you can’t go wrong! Have fun with it and make the best of what you’ve got. Don’t be afraid to try out new combinations and see what happens!

Can't wait to start cooking? Check out our collection of tasty bruschetta.