I don’t know anyone who doesn’t like bruschetta, it’s absolutely divine! After ordering it in restaurants near me a receiving frozen bread from the supermarket or those “part-bake baguettes” I’ve started to make my own again. It’s a great way to use up yesterday’s loaf, but what is the best bread for bruschetta I asked myself? Well, here’s what I found out:
Traditionally in Italy, bruschetta is made by toasting slices of bread called “Pagnotta”. This is a bread made from durum wheat flour and an Italian sourdough starter and baked in a wood oven. Outside of Italy, this bread is hard to find so ciabatta is the best bread for bruschetta. It is crusty and sturdy enough to hold generous toppings of tomatoes, mozzarella or anything else you wish to use!
Bruschetta is an Italian appetizer that originated from the word “bruscare” which translates as “to roast over coals”. It’s a grilled bread that’s often garlic-rubbed and topped with tomatoes or various other topping combinations. It has enjoyed increasing popularity in the United States since ciabatta bread became available in grocery stores in the ’90s, yet is traditionally made with slices of larger rustic Italian bread.
Crostini are made with baguette-size bread slices that are brushed with olive oil and grilled. These Italian “crisps” are used for canapés with savoury toppings such as cheese, shrimp, pâté or anchovies. Bruschetta is an Italian appetizer made from toasting slices of bread which are then topped with tomatoes and other classic Italian ingredients.
Bruschetta is an Italian food made from toasted bread originally rubbed with garlic and topped with olive oil, salt, and pepper. It dates back to the 15th century in Italy. The dish however has links to Ancient Rome, when olive growers would taste a sample of their freshly pressed oil using a slice of bread at the local olive press.
Any rustic bread with a light flavour and a nice crust is great for making bruschetta, and ciabatta delivers on all of these things! It’s become the best bread for bruschetta due to its accessibility outside of Italy. It’s more the best bread for bruschetta that’s available. I prefer a rustic Italian loaf, but Italian bakers are hard to find in many areas.
The French baguette has a crisp crust, which can handle being grilled or toasted on both sides without burning. It makes great bruschetta! The inside of the bread should be airy and light with just enough elasticity to absorb all of the delicious flavours of the toppings. You can also slice the baguette like a sandwich for some big chunky slices!
Sourdough makes amazing bruschetta! Its rustic crumb that has so much flavour combines beautifully with all of the popular bruschetta toppings. Sourdough bread is going to be similar to the original bread for bruschetta, the Pagnotta. It’s a great way to use up any couple of days’ old sourdough too!
Focaccia can make a really interesting bruschetta, providing you match your focaccia and bruschetta toppings! A lightly flavoured focaccia such as rosemary and sea salt focaccia makes a great base for toasting and topping with bruschetta ingredients. Just go easy on the olive oil if the focaccia is already oily!