Rub a small piece of garlic over your toast, just one or two swipes to get the aroma in there. You want at least an inch thickness because the outside should be crispy and crunchy, but the very inside of the toast should actually be slightly chewy.Ģ. Cut a thick piece of bread with good surface area. Because making bruschetta is an exercise in simplicity, don't skimp on high-quality (and if possible, in-season) ingredients.ġ.
The bread is literally supposed to be burnt-in other words, if it ain't charred like a cleverly-disposed body, you're doing it wrong. The word bruschetta comes from the verb bruscare, meaning 'to roast over coals' or 'burn'. It was always an overpriced side dish, a limp piece of toast piled high with a miserable concoction of bland tomatoes and balsamic vinegar. Recipe Mon The Proper Way to Make Bruschetta and Cacio e Pepe Pastaīefore my romp through Italy last week, I hated bruschetta.
