Simply Bruschetta

Bruschetta's been kicking around forever-like, your grandma's grandma probably made it. Honestly, it's the OG Italian starter. Its stupid simple, looks gorgeous with basically zero effort, and tastes like a little vacation. Slap whatever label you want on it: appetiser, fancy meal opener, antipasto or lunch when you're feeling lazy on a hot day. But let's get real-bruschetta's totally slept on. Out of the entire Italian palate people rave about, this one deserves way more hype.

- By Nikita Madan

A slab of crusty bread, still warm from the grill, piled high with ripe tomatoes, briny olives and a generous scatter of fresh herbs. This is bruschetta-Italy's ingenious answer to salvaging day-old bread with bold, rustic flavour. Uncomplicated yet undeniably satisfying, it began as a clever solution and evolved into a beloved staple. The name itself traces back to bruscare, a Roman dialect term meaning “to roast over coals”—a nod to its old-world roots and the elemental simplicity of fire, bread and the bounty of the land.

There's this story—probably half true, half romanticised-that back in the day, during the olive harvest in Tuscany, folks would grab yesterday's bread, char it up, rub it with a raw garlic clove and pour on the very first olive oil of the season. A little celebration snack, and of course, nobody eats bruschetta without a glass of wine, because...well, it's Italy.

Apparently, even the ancient Romans had their own version-some inscription, talks about 'clustrum' (roasted bread) paired with sweet honey wine at the Saturnalia party. Started as peasant food, made out of necessity, and now it's this iconic Italian starter. Not bad for what's basically a fancy toast. Chef Ankit Saini, the Executive Pastry Chef at The Lodhi, mentioned, “I mostly use raw garlic rub on warm bread. It gives a strong, nice flavour. Sometimes I use garlic confit for a soft and mild taste, especially in creative versions. I don’t skip garlic in savoury bruschetta-it adds a lot of taste.” According to Chef Manoj Kumar, Executive Chef at Taj Chandigarh, "The perfect bruschetta starts with great bread crispy on the outside and soft inside. Fresh toppings like juicy tomatoes, quality olive oil and just the right amount of garlic brings it all together. Simplicity and freshness make it shine."

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