Yes, if you research Bruschetta, you will find that it is fire roasted bread, usually a coarse artisian style, that has been either dipped in, or brushed with first pressed virgin olive oil, then rubbed with raw garlic. It was a method for testing the fresh olive oil flavor.
Originally, the stuff we refer to as garlic bread (the bread that has been spread with garlic infused butter) was the "rich man's dish, while bruschetta was for the commoners. But somewhere along the line, bruschetta was tried by the British elite, albeit with some toppings, and it became the wealthy persons dish, while garlic bread became the commoner's version.
Today, the term bruschetta, can reffer to the toppings put on the toasted bread, or the bread itself, prepared with various toppings, or the original form, depending who you are talking to. But for me, bruschetta means liberally brusing coarse bread, such as a crusty French or Itallian bread loaf that has been split lengthwise, with a leafy flavored extra-virgin olive oil, such as Carrapelli, roasted over charcoal with wood, and then the toasted bread used to grate raw garlic on top. It is truly yummy. If I want toppings, I will make crustini instead.
Seeeeeeeya; Goodweed of the North
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