The bruschetta is the brilliant solution to revitalize the bread in aging: a nice toast, a drop of oil and an energetic rub of garlic are enough to prepare a simple and tasty dish. But the combinations, in a rich gastronomic environment like Italy, are almost infinite: the only limits are fantasy and personal taste. The basic bread must always be homemade, with a firm crust and a well-leavened crumb, in small or large loaves according to local traditions. The slices can be brushed, that is roasted, on the plate, in the oven or on the coals: the important thing is that they are well colored, crunchy outside and possibly soft inside. At this point, there is no other way to go than to the ingredients, the real protagonists of this delicious appetizer. There are many variations and we want to recommend 5 different taste combinations, for each of them we will also propose one of our fantastic oils: among the infusions with basil, rosemary, garlic and chili, and the new unfiltered Perfume evo oil.

1. Classic with basil infusion of il Bottaccio

The basic bruschetta consists of simple bruscato bread, rubbed with garlic and little salt but, the most common version, entered into mixed appetizers of hundreds of restaurants, barbecues and home dinners, is that with the addition of a diced fresh tomatoes: It is prepared in advance with extra virgin oil, salt and basil, so that the seasoning is well seasoned and soaked bread. Why not add some mozzarella, maybe buffalo? You can do it cold, mixing with tomato and a drop of basil infusion from il Bottaccio; or the bruschetta with mozzarella can be redone in the oven for a few minutes, so that the cheese melts and the appearance becomes similar to that of a small and rich pizza, To decorate with a fresh basil leaf.

2. Pesto spicy

Moving north, you may be surprised to discover that the bread of bruschetta goes well with the Genoese pesto. Enriched with a layer of extra virgin oil infusion to the chili of il Bottaccio, a crisp and pungent radicchio leaf and served cold.

3. With fish and a touch of garlic

Here is a really summer bruschetta that does not need the bread rubbed with garlic, as the same garlic will be the protagonist of the seasoning oil: smoked salmon, slices of well-ripened fig ivy cipollina,a thread of infusion garlic of il Bottaccio then will close the flavors of an exceptional appetizer. Alternatively you can use the shrimp or shrimp tails cleaned and blanched for a few minutes, to be enriched with a pinch of paprika powder and, if desired, with a light pesto of zucchini, basil and almonds. If you are a bruschetta purist and can not accept the absence of tomato, sauté in the pan a handful of clean moscardini and a tablespoon of puree or diced tomatoes. Generously season the bread with the sauce, the moscardini, the garlic infusion and some thyme leaves.

4. Fresh and impact with cold cuts

As a poor dish, bruschetta can be easily combined with any type of sliced. The Piedmontese tradition of soma d’aj (so you really should not use bruscato bread, but slices rich in crust and therefore still crunchy), provides the combination of garlic and fresh oil, as our new unfiltered extra virgin Profumo with lard. Another excellent variant for the bruschetta previde bacon with rosemary and thyme or with a hearty onion and sausage paste seasoning, chopped and cooked together in a pan, fused condorosso or balsamic vinegar.