I embarrassed my husband at a restaurant recently. It
wasn’t the first time, and it probably won’t be the last. After
the server described the appetizer special, I interrupted him before he
could move on to the entrees. “You know,” I said nicely
(I’m always nice when I do this), “It’s actually
pronounced brusketta,
not brushetta.”
I realize I’m geekily obsessed by this, and not
only because my family has repeatedly told me so. I also realize that my
one-woman campaign to inform Americans about the proper pronunciation of
this increasing popular item stands little chance of success. Even servers
have incorrectly corrected me: “You mean you want the ‘brushetta’?”
I’ve nicely set them straight, though I’m not sure
they’ve believed me. (By the way, it’s never appropriate for a server
to correct a customer’s pronunciation.) Maybe it’s because as a vocal-performance major
I had proper Italian pronunciation drilled into me — or maybe
it’s just that I’m a geek. Whatever the reason, and even though
I know it’s hopeless, I have to give it a try. “Brushetta” is like
fingernails on a blackboard to me. As my husband said with a sigh when I
told him what I was writing about, “You might as well get it out of
your system.”
It’s really very easy. The Italian
pronunciation of “ch” and “c” that precede
“i” and “e” is exactly the opposite of English. So
“ch” in Italian is pronounced “k,” and
“c” is pronounced “ch” as in “cheese”;
and the Italian word for goodbye, ciao, sounds like “cheeow, not “seeouw.”
Now that that’s out of the way: Bruschetti (the
plural of bruschetta) are easy to make and offer almost limitless
variations. Like most simple preparations, success depends on the quality
of the ingredients. (Incidentally, many people wonder about the difference
between bruschetti and crostini. Though there’s some debate on the
subject, bruschetti are generally defined as grilled slices of bread topped
while still warm with either warm or room-temperature ingredients. Crostini
are usually thinner, smaller toasted bread rounds, with both bread and
toppings served at room temperature.) Good bread is essential. Choose a rustic-type loaf or
round. Incredibly Delicious has several wonderful options, including King
Midas, sourdough, and country French. That bakery’s Pepper Parmesan
bread, available on Wednesdays and Saturdays at the farmers’ market
and at the bakery, is outstanding with any bruschetta not dressed with fish
or other seafood. Bruschetti are an ideal way to showcase produce at
its seasonal peak. In the spring I make them with asparagus, then move on
to fava beans and peas as they appear. Now that summer is here, there are
many delicious possibilities. But bruschetta toppings are not limited to
vegetables; one of my favorites is the lemon shrimp that follows. Consider preparing a variety of toppings and letting
guests compose their own bruschetti for an easy and informal dinner party.
Two or more with a salad can make a satisfying meal. It’s an
especially good way to entertain if some of your guests are vegetarians. To prepare bread for bruschetti: Cut slices of fresh
rustic bread into 1-inch slices. Brush both sides very lightly with olive
oil. Grill over a medium hot fire or in a grill pan until the bread has
grill marks and is lightly browned. Top while still warm. Topping ideas: Sliced or coarsely
chopped fresh tomatoes (The first seasonal tomatoes made their appearance
at the farmers’ market last week.) Fresh herbs,
especially basil Pesto Sautéed
greens Garlic, either
minced fresh, thinly sliced, whole roasted cloves, or rub the bread with a
cut clove right after grilling Grilled eggplant Roasted sliced
beets Sliced fresh or
roasted bell peppers Thinly sliced
sweet raw onions Onions
sautéed until golden brown and caramelized Grilled zucchini Cooked chickpeas,
tossed with a little olive oil Cheeses: fresh
goat cheese, fresh mozzarella, provolone, shaved Parmesan, Gorgonzola Thinly sliced
prosciutto or salami Grilled calamari
or shrimp (Italians never combine fish or seafood with cheese, by the way.) Seared tuna, tuna
canned in olive oil, or anchovies Olives, olive
salad, or capers Don’t let this list limit you. All of the above
ingredients will make a fine Italian bruschetta, but you don’t have
to stop there. How about an American version with grilled fresh corn
kernels, chopped red peppers, sweet onions, ham, and Cheddar? Or a dessert
bruschetta spread with goat cheese or cream cheese, grilled fresh figs or
peaches, and a drizzling of honey? The possibilities are as limitless as
your imagination. But please, however you make it, please, just for me, say “brusketta. I’ll be
listening!
This article appears in Jul 6-12, 2006.
