Now this is a traditional bruschetta recipe that is very Italian – Bruschetta al Pomodoro, as they call it. Yes it’s true that tomato and prosciutto are a delicious combination. But, have you ever tried crispy prosciutto? Ah-ha! There’s the secret weapon. It’s crispy Italian jerky! And the flavor gets so intensified when crisped up. How to correctly pronounce ‘Bruschetta’: broo-skéh-tuh. In Italian, ‘sch’ in any word is pronounced as ‘sk’.
How do you make crispy proscuitto?
Simply bake in the oven at 350°F/176°C for 10 minutes until crispy.
Raw Garlic in Bruschetta
Now, I want to shed some light on the idea of raw garlic in tomato bruschetta. I prefer not to add raw chopped garlic to the tomato and basil. Although you might think I’m crazy, because this is how just about all restaurants serve it. But hear me out because I’m not doing away with the garlic altogether. I love to let the sweet tomatoes and fragrant basil flavors shine on their own and do their job as the flavor foundation of this dish. So, what I do like to do it rub a garlic clove on the toasted bread. This way you still get the garlic flavor, but it’s not overpowering the fresh flavors of the tomato and basil. Are you with me?
Best Bread for Bruschetta
Ciabatta. Simply because its Italian and it toasts up so well and gets crispy. Oh, and because ciabatta translates to “Slipper Bread” and that’s just funny cause it’s shaped like a bedroom slipper!
Best Tomatoes for Bruschetta
Any perfectly ripe tomato will work. It’s not about the type, it’s about the best flavor. Of course Roma tomatoes, being Italian, would be my first choice.
Bruschetta Optional Additions
Here some ideas to enhance traditional tomato bruschetta: Fresh chopped garlic, roasted garlic, balsamic vinegar, dried oregano, avocado, caramelized onions, mozzarella, herb infused oil, toasted pine nuts. In addition to traditional tomato bruschetta, I also have some unique and tasty bruschetta recipes:
Shrimp and Cherry Tomato Bruschetta (pictured below) Sautéed Mushroom and Rosemary Bruschetta
