Bruschetta originated in Italy during 15th century. However, the dish can be traced back to Ancient Rome, when olive growers would bring their olives to a local olive press and taste a sample of their freshly pressed oil using a slice of bread.
Bruschetta is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. In Italy, bruschetta is often prepared using a brustolina grill. The dish was developed as a way of salvaging bread that was going stale.
There are many variations of bruschetta. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. A popular dish is bruschetta with tomatoes. Bruschetta is usually served as a snack or appetizer.
Some Italian variations of bruschetta-
- If you omit the tomatoes and basil and just drizzle the garlic-rubbed toasted slices with extra-virgin olive oil, you have what is called fettunta (literally, "oily slice") in Tuscany, or the Italian version of garlic bread.
- Romans top their bruschetta with anchovies and fresh mozzarella.
- Sicilians might use fresh oregano instead of fresh basil.
- Another Tuscan favorite is white cannellini beans on top of the bruschetta instead of tomatoes, topped with extra-virgin olive oil, salt, and pepper.
Find "Our Version of Bruschetta" Recipe here.
Information from Wikipedia & the blog "The Spruce Eats"