Bruschetta originated in Italy’s Tuscany region, as it is known presently, is an Italian bread appetizer that is made with drizzled olive oil, rubbed with roasted garlic and topped with tomatoes. It became popular in American restaurants in the 1990’s and has sense retained its popularity.
Bruschetta is toasted brown on each side and then olive oil is generously poured over the bread. Garlic can be used but it is optional. The original cooking method was taken from the Italian verb, bruscare which means “roasted over coals.” Bread was not to be wasted and now you know what to do with bread that has gone stale and seemingly not to be used for anything else. Just add extra virgin olive oil and your prepared seasonings, or you can even dip the entire bread in a plate of olive oil. Further toppings, like chopped onions and tomatoes, have become increasingly popular in many restaurants depending on the clientele‘s particular taste. You can decide on any topping to “dress up” your bruschetta. The sky is the limit and of course whatever is available throughout the seasons. read more at, http://oilandvinegar.cruets.com/332/bruschetta-an-italian-bread-dish