Bruschetta is an open sandwich that normally has sourdough bread as the base. Traditionally, in Italy, the bread is rubbed with garlic, then toasted, and topped with tomatoes, olive oil, salt and pepper. The word bruschetta is from the Italian, which roughly means “to toast”, and is pronounced ‘bru-sket-ta’.
Toppings don’t have to be limited to the traditional ones. We added spring onion, tasty and feta cheeses, and avocado, which are readily available at this time of year.
Our sourdough bread comes from a local café called Source. They make beautiful fresh sourdough bread every Friday and because this bread is so tasty, pre-ordering is a must if you want to get your hands on some. Mum and I used the sourdough loaf from Source to not only make this bruschetta, but also as the bread in an Asparagus Panzanella, and also for French Toast, (and this bread really makes the best ever French Toast!) Please search my site for these recipes.
The tasty sourdough loaf from Source Café:
Sourdough bread, thickly sliced
Garlic, peeled, cut in half
Extra virgin olive oil
Spring onion, chopped
Tasty cheese, sliced
Feta cheese, crumbled
Salt and pepper
- Cut thick slices of sourdough bread.
- Rub one side of the sliced bread with half a clove of garlic.
- In a frying pan, lightly toast the bread in olive oil.
- Layer on toppings, crumble feta cheese over the top, season with salt and pepper, and drizzle with olive oil.