The noun “bruschetta” (brü-sketta), not brü-schetta as many Americans say (insert annoyed Giada DeLaurentis face here) comes from Roman dialect from the verb meaning bruscare – to roast over coals. It is believed that this Italian staple originated in ancient Rome when olive growers used small toasted pieces of bread to sample their freshly pressed olive oil.

When most people think of bruschetta, they usually think of small pieces of bread topped with chopped tomatoes, garlic, basil, and a sprinkle of parmiggiano reggiano (the real good stuff). While the classic bruschetta is definitely a crowd pleaser, it is certainly not the only way to enjoy this Italian treat.

While on vacation in Italy, I learned that bruschetta can be enjoyed more than a million different ways – either sweet or savory, and I can promise you that whatever you top your garlic rubbed fresh bread with, you will not be disappointed.

If you’re feeling creative and have some spare time over the summer, try creating some of these (or your own) bruschetta delicacies to eat poolside while sipping a delicious margarita:

Classic Bruschetta


Photo by Corinne Odom

Like previously mentioned, you simply cannot go wrong with the classic bruschetta. Topped with freshly chopped tomatoes, garlic, basil, a sprinkle of salt and pepper, and of course EVOO (you can never have too much EVOO) it’s sure to excite your taste buds and have you keep going back for more.

Are you drooling just looking at this? Try out this delectable classic recipe.

Prosciutto, Tomato and Salsa Picante


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Prosciutto, tomato, and salsa picante combine for an interesting take on the old classic. While the base is the same grilled bread rubbed with garlic and EVOO, top this one with thinly sliced prosciutto, tomato slices and a salsa picante. The acidity of the tomato cuts the saltiness of the prosciutto to create a perfect harmony of savory-ness.

If you’re feeling adventurous and feel like this could use a kick, add some spicy salsa. Be sure to have a tall glass of water nearby as you will definitely be gulping it to curb the spiciness of the salsa picante (it’s definitely worth it though, I promise).

You can make an amazingly flavorful bruschetta, too, with this delicious recipe.

Under the Sea


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I was a bit hesitant to try this one at first due to the fact that I didn’t understand why my bruschetta was topped with tuna, but my taste buds immediately fell in love after the first bite. While I definitely wouldn’t recommend this to those who don’t like fish, if you think tuna could potentially be “your thing,” go for it.

Topped with real Italian tuna, olives, capers, baby tomatoes, and a hit of mayo, this serves as a classier take on an open-faced tuna sandwich that will keep you full and ready to conquer the rest of your day.

Check out this yummy take on the tuna bruschetta and impress all your friends and family with your culinary skills.

Everyday I’m Trufflin’


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I’m not sure about you guys, but I’m absolutely obsessed (actually beyond obsessed) with truffle oil. I legitimately think it’s the best food (or fungus) known to man.

I decided to top this baguette with sautéed mushrooms and garlic, thinly sliced parmesan cheese, a dash of pepper, and a drizzle of truffle oil. The mushrooms paired perfectly well with the truffle oil and the nuttiness of the parmesan cheese was just enough to tone down the taste of the truffle. This one, as you can imagine, was by far my favorite.

You don’t even have to leave home to try this goodness. You’ll never look back once you’ve created this masterpiece.

As you can see, you don’t need to be Italian to enjoy good bruschetta and you can easily make any of these creations in the comfort of your own home. After a few practices and a bit of experimenting, you probably will have mastered the art of making the perfect bruschetta that even restaurant quality wouldn’t stand a chance against.

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