By David Harbilas

Bruschetta has to be one of the great culinary inventions of all time.

Not quite a sandwich, yet far more inviting than the dainty canapé, they seem to be at home with seemingly any variety of toppings, making great use of leftovers and day-old bread.

Truly, the genius seems to lie in the grilling or toasting of the bread, as it elevates the stale into the sublime.

It also doesn’t take a long time to make.

Makes 10 bruschetta

• 10 round slices of day old ciabatta or baguette, about ½ inch thick
• 3 plum tomatoes
• 1 cup diced, cooked pumpkin
• 1 small yellow onion, diced Read the rest of this entry »

By Michelle Fabio

Summertime means loads of fresh, delicious tomatoes, and here in southern Italy, that means one thing: lots of Bruschetta al Pomodoro, or Bruschetta with Tomatoes–grilled bread topped with a mix of fresh tomatoes, basil, oregano, salt, and olive oil.

But before we get to the recipe, let’s get something straight: it’s pronounced “brew-SKET-tah” not “brew-SHET-tah,” no matter what your waitress at the Olive Garden tries to tell you.

Read the rest of this entry »