bruschetta


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bru·schet·ta

 (bro͞o-skĕt′ə, -shĕt′-)
n.
Slices of bread that have been broiled, rubbed with garlic, brushed with olive oil, seasoned with salt, and layered with any of various toppings such as chopped tomatoes, mozzarella cheese, or ham.

[Italian : Italian dialectal (Rome) brusco, charred, toasted (from bruscare, to char, roast over coals, from Vulgar Latin *brūsicāre; akin to Italian bruciare, to burn, from Vulgar Latin *brūsāre, brūsiāre, of unknown origin) + Italian -etta, feminine of -etto, diminutive suffix.]
Usage Note: The sch cluster in bruschetta can be pronounced as it is in Italian as (k) or in an Anglicized fashion as (sh). Both forms are acceptable to a large majority of the Usage Panel, and when asked to pick a preferred form, the Panel showed an almost even split.

bruschetta

(bruːˈskɛtə; bruˈʃɛtə)
n
(Cookery) an Italian open sandwich of toasted bread topped with olive oil and tomatoes, olives, etc
[C20: from Italian bruscare, from abbrustolire to toast]
Translations

bruschetta

[bruːˈʃɛtə] nbruschetta f
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References in periodicals archive ?
Usually we would have bruschetta in the summer months with ripe juicy tomatoes, garlic and basil but, when the days are cold, topping grilled rustic bread with the warm earthy, almost meaty flavour of roasted mushrooms hits the right note.
Just add shrimps to liven up a simple bruschetta which is sure to add that spark to your Christmas buffet table.
That's what I've done this year with my recipe for bruschetta with chargrilled asparagus with Parma ham, poached eggs and hollandaise sauce.
Both menus include our classic Bruschetta to start followed by a choice of three pizzas and three pastas.
V Spicy Egyptian stew with roasted peppers, roasted aubergines, tomato sauce, bruschetta and aioli.
Along with the tapas dishes, the menu also offers a number of sharing options, such as the antipasto misto, which includes sliced Italian meats, rocket, parmesan, homemade bread and balsamic and the bruschetta quattro, a combination platter of bruschetta with Parma ham and mozzarella, goats' cheese and red onion, smoked salmon and cream cheese and marinated tomato and onion.
UK Verdict: HHIIIF AN Italian restaurant can't get its bruschetta right, does it have any purpose?
From Beef Potpie with Flaky Cheddar Crust to Broiled Bruschetta or No-Egg Spinach Meatballs, these are dishes any cook can produce.
The grilled bread in question, rubbed with garlic, is the sturdy and satisfying basis for bruschetta, an Italian appetizer that can carry many toppings but most often is graced with nothing more or less complicated than chopped fresh tomatoes, olive oil, salt and pepper.
As there were three of us, we decided to share two bruschetta - mushrooms with creamy Gorgonzola cheese and roasted red pepper and goat's cheese (PS5 each).
Mum chose the grilled salmon with teriyaki sauce and chargrilled bruschetta with fresh tomato, basil and mozzarella.
Spam bruschetta (Makes approximately 40 bruschetta) Ingredients: 1 x 340g tin of Spam - cut into 1/4 slices and then into triangles; 4 mini baguettes cut into 1/2 slices; 1 x 190g jar basil pesto; 1 x 190g jar sun-dried tomato pesto; black and green olives, sun-dried tomatoes cut in half and chopped parsley to garnish Method: Toast slices of mini baguettes on both sides and allow to get cold.