Growing up in the Midwest, the term “bruschetta” meant one thing: toasted bread topped with diced tomatoes, a little basil, and maybe a sprinkle of cheese. But in Italy, “bruschetta” actually refers to the bread. Toasted on a grill – not in an oven – it’s crisp and lightly charred. When it comes off the heat, it’s drizzled generously with olive oil and rubbed with the cut side of a garlic clove. Garlicky, rich, and smoky, the bread is delectable on its own, but fresh toppings only make it better. And those toppings don’t have to be tomatoes – meats, […]
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