Simple and delicious, bruschette al pomorodo are a classic Italian appetizer, perfect in the summer months when tomatoes are ripe and fresh basil is growing in your garden. Like so many Italian recipes that have gained international acclaim, bruschette are also among the most mispronounced and incorrectly prepared Italian foods. We’re here to set the record straight.
How do you say bruschette?
Let’s start with the pronunciation: “sch” does not make a “sh” sound in Italian. Rather, the “s” remains an “s” and the “ch” is a hard “c” sound. Further, the final “e” is pronounced “ay” not “ee.” So, it’s NOT broo·sheh·tee , but rather broo·skeh·tay.
Is it bruschette or bruschetta?
This brings us to another point -singular vs. plural. Bruschette is plural. The recipe is called bruschette al pomodo because presumably, you will make more than one. If you are referring to a single portion, it’s bruschetta, pronounced broo·skeh·tuh. So, we might say, “Look at these gorgeous tomatoes; let’s make bruschette.” But, while you are eating one, you’d say, “this bruschetta is delicious!”
Now that we how know to say bruschette, let’s learn how to make them. It’s easy; there are five ingredients – no more, no fewer: bread, garlic, tomatoes, olive oil, basil, and sea salt.
Here’s what not to add to your bruschette al pomodoro: onion, oregano, balsamic vinegar, mozzarella, or any other ingredient. If you see those on a menu, know that it’s an unauthentic aberration. The classic recipe is perfect as is; there’s no need to change it up.
- 4 slices of rustic Italian bread
- 2 medium tomatoes
- 1 clove of garlic
- 1 bunch of basil
- Olive oil
- Sea salt
- Toast both sides of the bread in the oven or on a grill
- While the bread is toasting, dice the tomatoes and place them in a bowl.
- Chop the basil and add it to the tomatoes.
- Salt the tomatoes to taste and add a dash of olive oil.
- Peel one clove of garlic.
- Rub the clove lightly over one side of each slice of toasted bread.
- Spoon the tomatoes over each slice of bread.
- Finish with one more drizzle of olive oil if you wish.
- Serve immediately.
When choosing bread, select one with a firm crust and a sturdy enough crumb to hold the tomato topping without getting soggy. Ciabatta, baguette or pane casareccio are good options.
Make sure to use extra-virgin olive oil, preferably made with olives derived from Italy.