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.

A tasty idea for a quick, easy, and much-loved appetizer or snack! It’s also a great last-minute side dish. This appetizer goes well with any meal!

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.

This great as a appetizer and snack. I made it for my husband and I as entrée for our father's day dinner. Tastes great if left in the fridge for a few hours I left it there for about 5 hours.

This is one of the bruschetta recipes I make over and over during the summer. I haven’t listed exact amounts because you can adjust the ingredients to your liking.

Lockdown gave us an opportunity: to take care of our land. We tried to do our best, fertilizing and caring for each tree using only organic products. The result is on our table every day, and for that we are grateful. The land is not hard work, it is life 🌱

There’s nothing better than bruschetta! In this version, I use homemade day-old bread, lots of arugula, cherry tomatoes, extra virgin olive oil, salt, oregano, and red onion (ideally Tropea onion, but any red onion works great). If you don’t have rustic bread, regular bruschetta toasts are fine—I prefer whole wheat.

Kids love tomatoes. So I made healthy bruschetta.

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#1 Summer Favorite | I look forward into making Fresh Pesto & using Fresh Cherry Tomatoes from the garden just to make these babies!

This simple Italian tomato bruschetta is one of my favorite starter dishes for gathering with friends. It is simply refreshing, tasty and full of flavour😋