Bruschetta

Bruschetta is a traditional Italian starter made of toasted slices of bread, usually topped with fresh, sun-ripened tomatoes, basil, red onions, garlic, olive oil, salt and pepper. The term derives from the Italian word bruscare (to toast) and refers to the original method of making dry bread tasty again by toasting it and rubbing it with garlic, olive oil and salt.

Tradition and origin

Bruschetta has a tradition reaching back to antiquity and arose from the need to use up leftover bread and avoid food waste. Over time it developed regionally: in Tuscany, unsalted bread is used, while other regions added chopped tomatoes and fresh basil.

Fresh ingredients

Quality stands and falls with the freshness of the ingredients. Only sun-ripened, juicy tomatoes, freshly harvested basil, carefully selected red onions for the balance of sweetness and sharpness, and fresh garlic are used. High-quality olive oil, a touch of salt and freshly ground pepper round off the mixture. The ingredients are evenly chopped, allowed to infuse briefly and then spread over crisply toasted slices of ciabatta.

The variety of variations

Besides the classic tomato and basil version, egora offers creative combinations:

• Parma ham with sage
• Prawns with lime
• Avocado mousse with pork fillet
• Trout cream
• Seasonal variations such as radish with goat’s cheese in spring or pumpkin with caramelised onions in autumn

Preparation and presentation in catering

Bruschetta is prepared fresh on site; the ingredients go onto the toasted bread – usually ciabatta or pane pugliese – only just before serving. Served on platters as part of a buffet or on individual plates, it is as suitable for informal receptions as for formal banquets and pairs well with other finger food.