How to Make Italian BRUSCHETTE | The Basics & Beyond of Bruschetta
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- čas přidán 14. 06. 2024
- #bruschetta #crostini #recipe
We've wanted to make a video all about bruschetta for quite a while, but it's hard to show the basics without making a ton of examples. Eva finally decided it was time to have a BIG 'OL BREAD PARTY and make a bunch of her favorite Italian bruschette.
They're quick and easy to make, and so simple you don't even need a recipe once you've seen how they're made. Give one or two of these ideas a shot and let us know what you think!
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Our Favorite Calabrian Canned Tuna (affiliate) - amzn.to/3XXizrq
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00:00 - How to Make Bruschetta Like an Italian
00:39 - How to Choose Bread for Bruschette & Crostini
01:04 - Bruschette vs. Crostini
02:00 - How to Cook Bruschette
02:43 - How to Make Bruschetta with Olive Oil & Oregano
03:26 - How to Make a Tomato Bruschetta
04:05 - How to Make a Gorgonzola & Jam Crostino
05:50 - How to Make a Smoked Salmon Crostino
06:36 - How to Make a "Calabrian Tuna Salad" Bruschetta
09:00 - Bruschetta vs. Bruschette
09:37 - How to Make Bruschetta with Roasted Eggplant
10:54 - How to Make a Roasted Pepper Bruschetta
11:58 - How to Make a Sweet Onion Bruschetta
13:30 - How to Make a Pesto Bruschetta
15:18 - How to Make a Ham & Cheese Crostino
15:49 - How to Make an Anchovy Bruschetta
16:18 - How to Make a Bruschetta alla Parmigiana
17:55 - How to Make a Zucchini Crostino
19:14 - How to Make a Pizza Bruschetta
20:45 - Bruschetta with Salimuri
22:50 - Pasta Grammarian in Action!
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Which bruschetta or crostino looks yummiest to you? Let us know!
I really want the salmon one!!!😊
Stracchino , salmone e rucola!
That salmon one looked amazing! 😋
Impossible choose a favorite, but I would make the tomato or the tuna/beans.
The eggplant, tuna and cannellini bean and potato pesto.
"the difference between Bruschetta and Crostino is that Bruschetta uses a very good *Italian* bread."
"....crostino is acceptable the _french_ bread"
Eva stoking the flames of the eternal culinary feud between Italy and France, I love it.
French or German bread is way better then that dry Italian bread
@@sese8976 in your own personal universe yeah...bein sarcastic ofc
@@sese8976 give to Caesar what is Caesar's. Italian food including bread is the best in the world.
And it has been going on for an age. 😂
for this choice of the two types of bread, there is a practical reason. The bruschettas must be crispy when you bite them (for this reason they are toasted), the croutons must be soft. I'm from Arezzo where black crostini are made using (small) slices of fresh Tuscan bread or a special loaf, different from the French baguette
blog.giallozafferano.it/latatipasticciona/wp-content/uploads/2022/04/crostini-toscani-della-nonna-FOTO-BLOG.jpg
🤣there are many variations, even remaining in the tradition, my grandmother put a few millimeters of beef broth on the bottom of a plate, spread the sauce on the crouton, then wet the bottom of the crouton for 1 second before serving it on the tray that would have been brought to table ( and defended them like a lioness from us boys , so that they had time to soften ^^ )
I nominate Eva for the "World's Most Amazing Hair" award! Such an lovely lady with incredible cooking and teaching skills, thanks for sharing Eva.
She's absolutely gorgeous and a paragon as well. Harper is a very lucky man!
Yes, you right. She is has an amazing hair.
Don’t question Eva on Italian pronunciation while she’s cleaning knives 😂😋
I didn’t even realize what she was doing behind me until I saw the footage later 😅
😂😂😂
Yes. Important safety tip.
For a moment, you risked… 😂
😁😄😁
As I watch the videos of this channel, I can't stop thinking that Harper and Eva are a beautiful couple. Harper is very lucky that Eva is such an amazing cook, she is so cultured about italian cuisine! I learned so much great stuff about italian cuisine thanks to Eva's knowledge, she's a real encyclopedia of gastronomy and everything she cooks iss so delicious!
I used to have soup parties because I was born in November. I would make 3-4 soups with side dishes and everyone could make their own soup. Now I feel the urge to have a bruschetta party and move the Italian summer into autumn. 🎉
Well now I’m curious about how to make the green tomato jam!🥰🥰🥰
Same! 😂
Eva nabbed the recipe from her aunt, who got it from Eva’s grandmother. Will definitely share it at some point!
Yes, a bit unusual as a jam, but I'd be curious to taste it.
czcams.com/video/AUFr41AycvA/video.html&pp=ygUQZ3JlZW4gdG9tYXRvIGphbQ%3D%3D
Me too, I'm looking forward to trying it 🙂
Another Sunday morning treat You two are incredible. Facing 100° heat in Calabria and still turning on your oven. Talk about dedication.
My wife and I LOVE your videos. She is from Japan (pastry chef) and I am an American ( savory chef) keep up the great work.
So many great ideas! And, I'm so happy for Harper and Eva following their passion to teach and educate...and then parlaying that into giving back to an entire community! Bravo to you both!
Finally Sunday - the waiting is over😊 I'm still in Sardinia... For lunch we had a great lasagna and for tonight there are no meal plans yet. But now! there is good bread, very good olive oil and oregano. Plus some goat cheese and homemade red wine. Life can be so simple and beautiful! Thank you so much Eva & Harper
Love this channel! Eva is a genius with food!
I’m learning the Italian language and about the food at the same time.
I’m American, and like many Americans, my ancestors were Italian. As I try to cook authentically, I understand what probably happened with so much Italian American food. When I can’t find what I need, I look for the closest example that is fresh and of good quality. I’m sure that’s how the separation between Italian and Italian American food occurred. Right now, I am making an eggplant dish with zucchini because the zucchini where I live are beautiful now.
è così che funziona
Beautiful food, Eva, made with love, as always!
Just passed Tucson the other day on my four week vacation to the Southwest.
Back home I'm having friends tonight for wine and bruschetta. Chef Eva gave me some great inspirations for bruschetta. THANKS!
The tropea onion is called a "torpedo" onion in the US. Not the easiest to find but I have seen them on occasion in specialty produce stores here in CA.
I think I need to make bruschetta for my next party. Those are gorgeous!
I could eat just bruschetta as a meal especially with all of these delicious options. I don't know that I could pick a favorite, maybe a favorite of the day 😋 because they all look amazing. 🤗
My father was from Calabria so your videos give me a taste of where he was from and more of my family culture If I ever visited there I don’t think I would leave. . I don’t know which would be my favorite but probably can’t come close to making theme here but will try . Love you guys ❤️Ciao
You guys are my new favourite people to watch. Eva is an absolute incredible chef. Good knife skills excellent palette love her recipes and enthusiasm.😊
Bravo 👏 I can’t believe Eva put herself thru that process of making that dough. If u put a comment how long it took u to make the dough from start to finish alone, I don’t think u will hv many people wanting the recipe. I can imagine just pushing the cut outs of dough into vessels to put the sweets into.
A Bruschette bar!!! 😃😃😃. Totally keeping this one on my mind for any parties and get-together ideas. Maybe combine it with a charcuterie board and a fruit tray. What a fantastic menu!!!
Btw, Eva for ever changed my cooking style when handling garlic cloves. I now remove the center vein every time I’m going to chop it up or slice it 🙂. I can now eat and digest garlic thanks to Eva!!! This was always an area of suffering for me 😢 but not anymore 😌☺️. I’ve also shared the advise and always say where I learned it 🤩. Thank you Harper & Eva!!!
I live in Italy but you still showed me ones I've yet to try… saving this video to refer to when I want to impress my Italian friends 😉
Can you make a coffee video and a tutorial on moka pot coffee please?
Watch the James Hoffman video on it. It's very good.
Can you do a video where you make piadina? Or where you show foods from Marche? Like vincisgrassi, olive ascolane, cremini fritti etc? 😅 Would be cool! Just show food from a different region. And show ciauscolo as well 🤌🏻
We did Vincisgrassi, we did sfogliata di Urbino and we did ragù from Le Marche and olive ascolane as well!
One of my favorite episodes the variety is incredible and as always your production values are off the charts 😁🙌
I ordered Calabrian oregano and it is off the charts great. Go for it!
Stracchino looks so good. Eva never fail to make me drool over her recipe.
"Bruuuskeettta" " are you sure?" 😂😂😂❤👍🙋♀️
20:19-20:32 Seeing all the bruschette lined up together reminds me of a beauty pageant 🤩 -- how can you choose the most beautiful of them all, since they are ALL bellissima?! 😍
7:05 Those tuna fillets are truly a masterpiece ! A real delicacy ! (in extra virgin olive oil and in a glass jar). Too bad it is not easily found it in other parts of the world or it is not easy to find it in all supermarkets.
My Walmart in Canada brings in the Rio Mare version. You might just have to ask them to bring it in.
Easily can buy it Germany
Vidalia onions are also sweet. You can eat them like an apple also and would work very well in bruschetta.
Was thinking the same thing. Sometimes smaller red onions in US markets are a bit sweeter - and throw slices in cold water a few minutes to take the edge off.
Yes, or there are "strawberry onions" from Plant City.
Perfect video for summer! Thanks!
amazing compilation!
Love your show!!! You make me homesick for my parents, aunts and uncles who have passed. Delicious food.
I love the spread of different bruschette. Festive colors! ❤️🤍💚
I love the tuna and beans, the eggplant, and red pepper bruschette. Perfect for this heatwave. I'll start the process early in the morning and reap the culinary rewards at high noon.
It does look appetizing.
You can find this tuna in specialty stores.😋
Fabulous!! What great bruschetta ideas! Mille grazie!
I would love to see italian canning and preservation recipes!
Wow...what a great episode. Will be trying all of these...thank you!
20:31 However, you could have a party with a buffet only with all the variations of Bruschette that Eva presented in this video ! 😋👍
A party with the whole town!!! All the ladies could make their favorites!
@@giraffesinc.2193 😉👍 Or in Eva's village, in the town square, do what during the summer is often done particularly in southern Italy, in small villages, what we in Italy call.... “La Sagra del……” "The festival of......" (in this case of…Eva's Bruschette). There are in southern Italy during the summer many "Sagre"(Plural) ....of Porchetta, wild boar, Salame, Gnocchi, etc. etc. Based on the specialties of that particular town, where then people from neighboring areas, from neighboring villages, go to those town in the beautiful summer evenings to eat and celebrate in the “Piazza” (In the village square). Wonderful !!
Thank you so much Eva and Harper for these wonderful Bruschette ideas!
Really beautiful- simple in so many ways. But of course, with the best quality ingredients!
With the roasted peppers, anchovies is also a good choice 😋
I absolutely love your videos, Eva and Harper!!!! I hope to see a video where the town tastes Eva's creations and goes collectively nuts!
Great episode. Eva you are amazing!
I absolutely love all of those different versions of bruschetta,thank you for all those ideas Eva they all look amazing. I grew up eating salimuni it’s so good with warm bread.
Thanks..will be making a lot of these scrumptious recipes for my family...
💜🙏
What a beautiful feast! 🙌🏼 Bravo
Love this video and the music you added. Yum!
I’ve never seen smoked nor dried ricotta before, this is one of the most interesting and educational food channels. Thanks guys
Omg. Looks awesome. Lovem all.
Awesome recipes, thanks 👍👍👍
Love you both ❤️and the gold is I’m learning so much. Thank you
Ohhhhhh my deprived taste buds! What an amazing variety of bruschette ideas! My favs were the eggplant, potato pesto and the cannellini bean and tuna combinations. Definitely going to try these. Thank you Harper y Eva!
Eva brought back a lot of childhood memories.Harper I grow Tropeana Lunga onions and other Italian onions and other Italian vegetables.
Every single one looks absolutely amaaaaazing! I could eat that entire board full. Also, they look like the perfect small meal for super hot humid terrible summer weather, flavorful and tasty and light. Yum! YUM! Thank you for all the incredible recipes, ideas, and demonstrations ❤ as per always x
Thank you both so much for the wonderful array of toppings and also showing us that bruschette can be baked, didn't know that. Cannot decide on yummiest although the most basic tomato and basil is always good.
This video is pretty close to perfect. Me and my girlfriend are going to try all these next week. Thanks for great content!
Just want to say that I love the 2 of you. Your tandem is perfect! I’ve learned so much from Eva’s cooking (thank you!). The show is entertaining, funny and so informative. You are so authentic and so is your cooking. Love you both!
Ok you talked me into it!
I subscribed...thrilled to try some of these recipes!
This is a great family dinner. Everyone make their two favorite bruschetta and then sit around and share. Gracie! From your many Italian friends in Florida USA 🌴
APPLAUSE!! APPLAUSE!! Thank you sooo much for sharing with us so many DEEE-LICIOUS options for making Bruschetta. YYYUUUMMMYYY!!! Cannot tell you how much I appreciate you and am learning from you. I mean these are ALL MOUTHWATERING!! Please keep 'em comin. Arlene
Thank you!! I love these recipes! 😍
One word...
EXELLENT...!
Thank you
This may be my most favorite episode!
Wow! Now you have inspired me to make a bruschette "buffet" for dinner with my farmer's market haul! These look so good! They all look delicious but the salimuri looks the most intriguing because I've never had it before. Thanks for yet another fantastic video.
Another great show!❤
OMG! Glorious. I want to try them all.
Great episode!!!!! Thanks for all the ideas and techniques.
In France you can get rillettes from pork or chicken, which looks a lot like the salimuri. 😋 I would drizzle a bit of balsamico on the anchovies one and maybe add a leaf of radicchio 😁
And rillettes de canard! I love pork and duck, never tried chicken. Anchovies with garlic and the red roasted pepper of the other bruschetta... or like we eat it in Liguria with just a little bit of (non salted) butter, but the anchovies must be of top quality.
I’m from the USA but moved to Portugal in April. The canned tuna here is amazing. They are very proud of their canned fish here.
Those look amazing! 🤤 I will definitely be making some of these. Here's a favorite of mine: Crostini ricotta electrica from iirc Nick Stellino at KPBS. Toasted crostini, ricotta cheese, anchovy fillets, red pepper flakes and olive oil. It blew my mind on the 1st bite. I was expecting a heavy anchovy taste. But I guess the ricotta cheese mellowed it way down. I even checked the jar to see if they were even anchovies! 🤔I love anchovies 😋 I have to put at least 5+ filets on my Caesar salad or I'll skip it for something else. This was a great episode 👍👍I love this channel! 💖 Crostini ricotta electrica recipe: Spread the ricotta cheese on the crostini toast, put 1-3 anchovy fillets on, sprinkle red pepper flakes and drizzle with your finest evoo. Enjoy!
You guys are so fun..Learning a lot stay just the way you are
Thanks!
Great video! I want them all ❤
I really enjoyed the music in this one. That was a really instructive video....
looks so delicious 🤤
I’m so glad you made this video. This year I’ve grown about forty of the onions in your video
Would be cool to see other ways to treat this type of onion!
I love this pair, I'd been looking on youtube to learn how to make proper egg pasta dough, watched many of Harper and Eva's videos than than ordered a pasta machine. Thanks to techniques I watched here, I made incredible spaghetti and didn't get a piece of dough stuck to the machine. I recalled Eva rolling it out and than folding the length in half on multiple passes of "6" to further incorporate the egg and flour, and then dusting the counter and flouring the top lightly or as needed before decreasing the thickness. I got to 2 on the machine, a little small but it cut very well. I'll be able to impress yet again and it doesn't take too much time. I need some raviolli stamps and lasagna cutters now lol.
WOW Harper, You have a "KEEPER" Here! She Is Amasing!
This was great!
I love Bruschetta 😋
I will to prepare it .
Eva is a wonderful lady I like her cook delicious 😋.
Hugs from Utah 🇺🇸
Thanks ⚘️
Yum. We just watched your show. I happened to have some leftover roasted red pepper, so I mixed in the other ingredients on your recipe and It's delicious! Now, on to some of the other ones. This one was GREAT!
Love love this..give me that Calabrese bread and those toppings! There is no where but Calabria that this bread is the King of breads....yummy episode guys!! ❤❤❤❤
Great segment!! I use my caponata for the best tasting bruschetta
I so enjoy watching your videos. Originally I just watched with my (full Italian) wife but I enjoy it so much that I felt it only proper to like and subscribe!
Love this channel! 🤤
one of the best episodes
Incredible indeed!
I was shown “Fagioli e Tonno” by a former Italian flatmate. Except he was from Lazio, and said that he picked up it himself while living in Tuscany for a period. His version didn’t include oregano and uses spring/green onions and lots of lemon juice and some salt. And sometimes also has black olives. He didn’t usually have it with toasted bread, but most often as a quick light dinner. He also did more or less the same thing combining canned salmon with borlotti beans and also with sardines with chickpeas.
I’m guessing that it’s one of those things that there are many varied interpretations of across Italy.
Another bruschetta topping which I’ve had and can recommend is puréed and heated cannellini beans with black pepper. Or finely grated baby carrot with Marscapone cheese.
Nice jazz today 😻 Great episode.
The "salimuri" looks a lot like Rillettes so no wonder you guys love it so much!
Great episode guys! I love the Italian tuna and beans!
Thanks for showing my timbale, timpano?? Whatever , thank you! ❤
Amazing
I want to try every single one of these, and especially the last one. I bet that Salimuri amazing. Watching your videos makes me wish I was Italian. I love the way Eva talks. "si Harper" lol
Who knew there could be such a large variety of bruschette! I will make a list and go through them all! Well, maybe not salimuri! I'll have to fly to Calabria for that! Yum! They all look delicious!❤
Thank you, Eva and Harper, for this video. One of my favorite foods to eat in Sicily was (still is) bruschetta. BUT this video has enlightened me on the many other varieties that can be made. Whilst all of these look fantastic and delicious, until I can actually taste each one, I think my favorite will be the simple tomato, garlic and olive oil (nectar of the gods) on Italian bread, not French. Again, thank you so much for all that you do! Take care and be safe. 😘❤🙏
Good tip about testing the potato for doneness by inserting a knife.
One of my favorite food. Now thanks to Ava & Parker I have a plethora of new recipes. Loving your videos from Italy blessings to you and your families. 😊🇺🇲
Eva and Harper
@@alyssasabrae7943😂😂
@@alyssasabrae7943 😂😂 your right before watching Pasta Grammer I was watching another YT channel and the sons name was Parker and his name stuck in my head, happens sometimes as I age. 😎
@patriciaherman6499 oh, how well do I know how that goes! Done that before too! :)
I know you likely didn't plan it this way, but thank you for all the lovely vegan options! Thinking about having a bruschette party 😄
That's interesting. I hadn't thought about it as a vegetarian thing but it definitely is.
Anything made with Tropea onions is going to be my favorite hands down.
They all look delicious.