Chief Longwind Of The North
Certified/Certifiable
Folks, I have a petty vent, petty, because it isn't important enough to start world war III over. But I keep seeing Bruschetta sold as everything but bruschetta. I see it sold as a topping, in jars, looking like salsa. I see it as a potato chip flavor, I see it in recipes to top toasted bread. Bruschetta is not a topping. What it is, is a bread roll that's been cut in half, lengthwise, then dipped, or slathered with first pressed olive oil, then toasted over a fire. Finally, raw garlic is rubbed on the toasted bread roll. Bruschetta was the means for testing the quality of the first pressed olive oil. It has nothing to do with toppings, or jarred this, or potatoes.
If you want to make a tomato-flavored topping for potato chips, or a topping for toast, call it something else. It's not bruschetta. If you don't believe me, look up the culinary history of bruschetta. There are a boatload of articles on the stuff, and from trusted sources.
Ok, I'm done now.
If you want to make a tomato-flavored topping for potato chips, or a topping for toast, call it something else. It's not bruschetta. If you don't believe me, look up the culinary history of bruschetta. There are a boatload of articles on the stuff, and from trusted sources.
Ok, I'm done now.