In the United States, the word Bruschetta is used to refer to a prepared topping, which is typically sold in jars at local markets and are usually tomato-based.
An example of viewing Bruschetta in the U.S as a topping, is – Healthy Canning – a website that aims to direct people towards information on canning that is safe and healthy.
One of their posts is – Bruschetta in a jar: tomatoes in dry white wine with basil and oregano.
The article goes on to say, “Open a jar, drain, and serve on toasted Italian bread with a good Italian cheese and a drizzle of fruity olive oil.”
Here is a photo of Healthy Canning’s Bruschetta in a jar. It’s a delicious looking canned tomatoes with wine, and herbs.
What Is A Bruschetta
Actually though, a tomato based Bruschetta is unheard of in Italy.
As this image shows, a product of Italy jarred sweet peppers offered as a Bruschetta topping.
In Italy, a Bruschetta is an antipasto dish starter that is prepared with toasting or grilling bread (typically Italian bread) and rubbing it with garlic and topped with olive oil and salt.
In other words, a Bruschetta is a fancy way of saying, “put it on toast”.
Toppings for a Bruschetta can include, Healthy Canning’s canned tomatoes, wine and herbs or vegetables, fruit, beans, cured meats and cheese.
Or try this Sweet Tomato Chutney as a Bruschetta topping. It is made with Roma and heritage orange tomatoes, garlic, sweet onion and spices.
The recipe featured is sliced whole wheat French bread Bruschetta topped with a chicken salad and cheddar cheese.
Bruschetta can be served hot or cold, and is always a quick and easy appetizer to any casual meal.
History of Bruschetta
Bruschetta originated in Italy during 15th century.
The dish though, can be traced back to Ancient Rome when olive growers would bring their olives to a local olive press and taste a sample of their freshly pressed oil using a slice of bread.
Typically, bruschetta is served as a snack or appetizer.
It can also be made for brunch, or prepared and taken to parties, dinner gatherings and potlucks.
Bruschetta with Chicken Salad & Cheddar Cheese
For the Bruschetta
1 loaf whole wheat Italian or French bread, sliced thick, about 1 1/2 inch slice
1/2 – 1 cup olive oil
2 teaspoons granulated garlic powder
1 teaspoon Harissa seasoning, optional
Salt and black pepper to taste
Mix olive oil with granulated garlic and harissa seasoning. Spread olive oil mix among bread slices evenly. One side only.
Place bread into a large iron skillet and place skillet under broiler and broil bread until lightly toasted.
Remove skillet from heat and set toasted bread aside.
The Cheese
1 slice mild cheddar cheese per bread slice
The Salad
2 cups cooked shredded chopped chicken breast or shredded chopped rotisserie chicken
1/3 cup mayonnaise
2 tablespoons sweet pickled relish
1/2 cup chopped celery
1/4 cup chopped white onion
salt and pepper to taste
In a large bowl place all prepared salad ingredients and mix until well combined.
Spoon 2 or 3 heaping tablespoons of salad on to bruschetta.
Next top bruschetta and chicken salad with a slice of cheese.
Place and arrange bruschetta slices with toppings into a large cast iron skillet.
Put skillet under high heat broiler until cheese is melted and bubbling a little but not burnt.
Plate bruschetta and eat alone or with a side dish of your choice. Here bruschetta is plated with a broccoli slaw.
Want a fruity chicken salad to top your Bruschetta? Then you love preparing this Mango Guacamole Chicken Salad.
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