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Bruschetta is an Italian antipasto (beginning dish) made of grilled bread that has been smeared with garlic and topped with olive oil and salt. Toppings such as tomato, vegetables, beans, cured pork, or cheese can be added. Bruschetta with tomatoes is a popular meal; one famous version outside of Italy uses basil, fresh tomato, garlic, and onion or mozzarella. Bruschetta is often served as an appetizer or snack. The prepared topping is known as bruschetta in various countries.
A brustolina grill is commonly used to make bruschetta in Italy. In the Abruzzo area of Italy, a salame called ventricina is used to make a type of bruschetta. The paste is made from raw pork products and spices wrapped in swine bladder and put on open pieces of bread that are occasionally grilled. The meal was created as a means to keep stale bread from going to waste. It’s known as fettunta in Tuscany, and it’s frequently served plain, especially in November when the first oil of the season is being sampled.
Bruschetta is an Italian dish that dates back to the 15th century. The meal, on the other hand, may be traced back to Ancient Rome, when olive producers would bring their olives to a nearby olive press and enjoy a sample of their newly squeezed oil with a slice of bread.
The term bruschetta (plural bruschette) is derived from the Roman dialect verb bruscare, which is the Italian counterpart of abbrustolire, which meaning “to toast” or “to roast over embers.” “A tradition perhaps as old as Rome itself” involves toasting bread and immersing it in freshly extracted olive oil.
In the United States, the term is occasionally used to refer to a prepared topping, generally tomato-based and sold in jars, rather than the bread, a notion that does not exist in Italian.