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Bruschetta Classica | Classic Bruschetta

Bruschetta is another delicious way Italians revive stale old bread. This grilled bread is rubbed with garlic while still piping hot then doused with EVOO. Bruschetta can be found all over Italy from North to South. Here are a few of my favorites!

Serve with a glass of chilled Piano, 100% Sangiovese, by Poggio Grande.

Receipt Date: August 4, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

Stale Bread, sliced in thick 1/2 inch slices

Garlic Cloves, peeled

Sprinkle of Sea Salt

EVOO

Directions

The foundation for all bruschetta is grilled stale bread slices, marked nicely, then rub with garlic, drizzled with EVOO, and sprinkled with sea salt.
You can top these savory toasty treats with just about anything. These three recipes represent my favorites from the North to the South of Italy.
Northern Italy:
Spread Mascarpone cheese onto the bread. Add a slice of Prosciutto di Parma and some sliced figs. Drizzle with Villa Monodori balsamic vinegar and add fresh cracked pepper.
Central Italy:
In a bowl, combine chopped tomatoes, minced garlic, a drizzle of EVOO, a sprinkle of sea salt, and torn basil leaves. Toss gently. Spoon over prepared grilled bread and drizzle with Villa Manodori balsamic vinegar.
Southern Italy:
Prepare Roasted Peppers Recipe. Spoon on top of prepared grilled bread. Drizzle with Villa Manodori balsamic vinegar. Shave fresh Parmesan on top.

Amy’s Favorite Pairing

Poggio Grande-PIANO I.G.T.

$34.00 750 ml

Additional Pairings

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