How to make bruschetta aka the best Italian toast

Restaurants in Italy will be closed from the 24th of December until the 6th of January this year. It’s a sobering thought on the winter solstice, the longest and darkest day of the year, that we have just 3 days left to support our favorite businesses in person in 2020. We eat out cautiously but we do eat out and we do worry how they will make it. I can’t even imagine what 2020 has been like for the food industry. We will be getting some take out in the coming weeks. You should too.

I took the picture above outside the restaurant Miralago da Paolo after lunch today. That’s Lake Bolsena, the largest volcanic lake in Europe and where we spend time whenever we can. It’s about a two hour drive from Rome.

I ordered bruschetta as an antipasti as I was in the mood for liver, a classic bruschetta topping, olive paste and diced tomatoes are also classic. Bruschetta (pronounced with a hard K sound – brusketta) is basically bread toasted on a grill and typically served liberally coated in olive oil.

But the Paolo in Miralago da Paola was making one of the best amuse-bouches today, those little free snacks a chef chooses to treat you with before a meal. Each guest was given bruschetta with basically a huge hunk of bacon on top. It was delicious.

Bruschetta is Italian cooking at its best, simple and delicious. It’s easy to make too. Grill some sliced toast or use a toaster. Coat with olive oil, maybe rub some garlic on top too, especially if going with diced tomatoes. Coat with olive oil and then add some olive or liver paste or diced tomatoes or maybe even a hunk of bacon. My entree was also three sausages on grilled bread.

Although for my notes, Roberto ordered a delicious polenta dish with tomato, garlic, mushrooms, and sausage that I will be recreating at home soon.

Check out all the bruschetta I ate for lunch today!

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