bread

bruschetta

method

A bruschetta is a kind of open sandwich and it's probably where the idea for cheese on toast originally came from. It's normally made from a large loaf of sourdough natural yeast bread, which is a dark gray color and has a higher water content than usual in the dough. It also has a thick crust and, because of this, moisture is retained in the bread, meaning it can be used up to a week after purchasing. Have a look round a farmers' market or in a good supermarket and you should be able to find some. If you can't, a good-quality round cottage-style loaf will give you good results.

The bread is best sliced 1cm thick and toasted on a barbecue, but it can also be done in a griddle pan for ease at home. After that it should be lightly rubbed a couple of times with a cut clove of garlic, then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper. The toppings can be as humble or as luxurious as you like, from chopped herbs or a squashed tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crabmeat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care.

These are my favorite toppings. They will each cover 4 to 6 slices.
aubergine and mint bruschette
baby artichoke bruschette
tomato and basil bruschette

If you have a large loaf, cut it in half, then slice it crossways about 1cm/½ inch thick. Chargrill these slices on a barbecue or in a griddle pan until they are crisp on both sides, then lightly rub each piece a couple of times with a cut clove of garlic. Drizzle with some good extra virgin olive oil and sprinkle with a tiny pinch of salt. You can eat the toasted bread just like this, but make sure the oil is the best you can find otherwise it will never taste good.

• from Jamie's Italy

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1. by Majed (Scotland) on Fri 26 Aug 2011 @ 12:30

Jamie u are a machine:))))

2. by Lidia on Mon 07 Sep 2009 @ 19:13

Hi Jamie, I'm from Italy (living in Venice)..I don't remember how I came about your name so was very curious and found your recipes which are are very interesting. Have you ever tried using on the "bruschette" the ready spices which can be found in special shops? The best I found so far us te ibe U bought in Umbria but even the one bought in Puglia is quite good.
Keep up the good work.
Regards
Lidia

3. by Harry Pot on Fri 26 Jun 2009 @ 23:21

Fantastic thank you. Find the files you are looking for at best-soft-archive.com the most comprehensive source for free-to-try files downloads on the Web

4. by Nathan F on Thu 04 Jun 2009 @ 12:50

The link for the Tomato and Basil recipe is broken!! AArrgh!

5. by Ruchi Panot on Sat 02 May 2009 @ 09:38

Jamie just a quick question do you have any greek recipes

6. by geea on Thu 23 Apr 2009 @ 18:16

i tried to find tomato and basil bruschette
but today seems not my lucky day
'may i receive some guidance to the recipe pls
tx
geea

7. by zenovia on Sun 22 Mar 2009 @ 16:26

Hi,I'm from Romania and watching Jamie cooking is for me like the best movie ever seen! I discovered, because of Jamie, the beauty of herbs,basilic, marjorie,rosemary, and that "rocket" which we call "rucola". Thanks Jamie for being!!!

8. by Adele (liverpool) on Sat 07 Mar 2009 @ 08:48

This went down a treat when I catered for my son's 21st birthday party,I feed four six foot (and over) men in my house, would love any money saving food tips my food bill is horrific, I have nearly all of your books! they are brill

9. by rebecca on Fri 06 Mar 2009 @ 06:29

JAMIE i lurvvvve ur show , all ur techniques and the rustic food u cook.. i have learnt alot from you and u have to come to australia to do a show.
MWA from down under .

10. by Andrea on Fri 09 Jan 2009 @ 13:25

hi, my name is Andrea lee and i live in Seoul, Korea
Im a student and i love to cook♡
I tried this recipe and its awesome!!!:)

11. by ROBERTO LYNCE on Wed 19 Nov 2008 @ 18:54

hi jaime, I am Roberto from Brasil/Brasilia. I would like know the ingredients of bruschette because is'nt there in the site.
thanks

12. by vic on Wed 15 Oct 2008 @ 13:36

I enjoy cooking and trying new recipes. Its great to find a site that provides such a wide variety without a subscription fee! Jamie, your effort and work is inspirational. Its a shame that some people are not as encouraging or supportive, but they're probably the fat and unhealthy ones!!! I have my fingers crossed that Pass It On overcomes this ignorance! You have made a difference to me and my family. Thank you...and I'll be trying out this recipe tonight!!!...and passing it on!!!

13. by ben dover on Tue 14 Oct 2008 @ 10:20

hii my name is ben dover and i would bend you over any day

14. by stephii on Fri 26 Sep 2008 @ 03:35

OMG these recipes good soooo good LOL

15. by Olga on Wed 10 Sep 2008 @ 01:13

Jamie, I gotta tell ya that I am having withdrawels from "Jamie at Home". It IS the best show you've done thus far! I would love to get a video if at all possible. Please let me know what I need to do. Thanks from Illinois of the U.S.A., Your biggest fan, Olga

16. by Bev Lavender on Fri 06 Jun 2008 @ 15:29

I absolutley love what Jamie has done for us easy folk who just want to throw something together after a hard days graft!
Well done, Jamie at home is the best series i have ever watched,Iam now watching it all over again and creating my own little garden.
My nephew & his wife live in NZ and we have taken down all the Barbie tips for when we go there in October.
Thanks Bev (Sunderland Tyne & Wear)

17. by louisegray on Fri 06 Jun 2008 @ 14:01

Dear Jamie,
Dear Hubby and I, who are vegans, just love the way that you cook (when you are vegging). We have been vegetarians since 1974, Your style of cooking is so fresh and unpretentious. I just love your setting. I live in the city and have several small garden areas, nothing like yours. If you ever come to Pittsburgh, (It is not too bad here!!! LOL) I would love to cook you a vegan meal and perhaps you could give me a few tips, too. Louise Gray

18. by Jessica on Thu 05 Jun 2008 @ 09:19

Hi Jamie, I live in England and you recipes are fantastic they come with lots of different flavors and textures. youre recipes are very insperational to me as cooking is my duty to make sure my family is well fed. well done and make sure you keep up the good work.

19. by Andreia on Wed 04 Jun 2008 @ 15:10

Hi Jamie, i live in Portugal, and your recipes are a inspiration to me. My hobbie is a biological vegetable garden that we have at home. I love cooking so I am always trying to make diferent things with my vegetable, and your books give me great help. Please continue your good work.

P.S - If you ever came to Portugal, let me know.

20. by Louise on Tue 03 Jun 2008 @ 10:31

I live in South Africa where we are experiencing alot of new and exiting flavors as chefs move away from the usual and start mixing flavors from all of the diverse cultures in our country. This is really an experience that sometimes leaves you astounded at the great new recipes born here every day. You seem like someone who also seems to love exploring new tastes and textures, and I would love to see you cook with some of our local ingredients. And how about a visit to our beautifull country sometime? I am a fan of anyone who knows how to appreciate good food.

21. by Emma on Tue 03 Jun 2008 @ 04:47

Hi jamie i'm Emma and i live in australia in mildura. i'm always watching your show its amazing show. i like one of books called how to make you at better chef and its really helping me with my cooking skills ok you re my favorite chef ever
Yours Truly

EMMA

22. by Emma on Tue 03 Jun 2008 @ 04:40

23. by nicole on Sun 01 Jun 2008 @ 15:02

how do u do your roast potatoes

24. by Susana on Sun 01 Jun 2008 @ 06:56

Hi Mr,Jamie I'm Susana from Philippines. I'm always watching your show.its a great show.most i like is when you visit the mocks in Italy.

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