Bruschetta – Pani Cunzatu
Making bruschetta is an easy undertaking. The bruschetta is sliced Italian bread rubbed with fresh garlic, drizzled with olive oil, sprinkled with salt, placed on an oven rack and toasted until golden and lightly crispy. The word derives from the Italian bruscare or abbrustolire meaning to toast or to roast.
In restaurants, and particularly in the United States, the bruschetta has been upgraded and enriched. The results are a variety of bruschette filled with a myriad of vegetables, meats, fish, and cheeses or, very often a combination of these. Therefore, the most important ingredient to make bruschetta is fantasy and creativity and the necessary ingenuity to use what your pantry or your refrigerator can offer you.
Variations
Make the bruschette and garnish with a teaspoon of any of the following topping.
Tomato
Mix in a bowl ½ lb. diced tomato, ½ small red onion, 2 tablespoons of olive oil, oregano, salt and pepper. On each piece, sprinkle grated ricotta salata or another grated cheese.
Vegetable
Sauté chopped mushrooms in olive oil and garlic or sauté your preferred vegetable chopped it and spread on top of bruschetta.
Bottarga – Uovo di Tonno
Dried salted tuna roe. Place a thin slice of bottarga on each bruschetta and drizzle with a few drops of olive oil.
Olives and Anchovies
Make a paste combining 12 pitted black olives, 3 anchovies, 2 tablespoons of olive oil, oregano, salt and pepper. Spread paste on each bruschetta and garnish with ½ black olive.
