A little creativity can turn leftover ingredients into a surprising dish. I had some sandwich bread that I cut in half and toasted in the oven. I spread some leftover ricotta mixed with a bit of olive oil and pepper. I added smoked salmon and mint pesto I made the other day with extra virgin olive oil, Grana Padano cheese, and almonds. And there you have it, dinner is served.

Bruschetta began as a rustic, simple dish made by farmers to use up stale bread and make it last longer. The name comes from "pane bruscato," meaning toasted bread, topped with extra virgin olive oil and salt. It originated in the Lazio and Abruzzo regions, but now it's enjoyed all over Italy. Each region has its own version, starting with a slice of crunchy country-style bread drizzled with extra virgin olive oil and salt (like the Tuscan fett'unta), and often adding authentic, flavorful ingredients like tomatoes, garlic, sausage, prosciutto, and more. Today, bruschetta is also served as an appetizer or snack to go with drinks and cocktails. August 4th is National Bruschetta Day (Fettunta Day) in Italy, celebrated with traditional festivals in many regions. This simple dish brings together history, local cuisine, traditional products, and ancient customs. As Louis Bromfield said, “Bread is the king of the table and all else is merely the court that surrounds the king. Nations are the soup, the meat, the vegetables, the salad, but bread is king.” In this simple dish, you rediscover the true flavors of popular foods, blending history, cooking, local products, and old traditions.

so easy to make, and delicious!

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Very good. Easy. Repeat.

Classic bruschetta is perfect with just a few ingredients for an everlasting appetizer or snack. Toasted bread and tomatoes are the base, preferably ripe and juicy field tomatoes.

A little twist on a classic with multiple variations

Delicious! I've made it twice this week already!

This recipe is perfect for hot summer days when you don't want to spend much time cooking.