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How to Make Italian BRUSCHETTE | The Basics & Beyond of Bruschetta



#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) – https://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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48 Comments

  2. Susie

    Beautiful bruschette! I grow Tropea onions here in my garden in Tuscany. We can also buy them in a regular supermarket. They are my favourites. Salimuni looks like the French rilette

  7. E

    I think after years of watching I finally discovered the only Eva recipe that doesn’t sound appetizing, potatoes on bread. Two starches together?! Risotto is a starch and therefore doesn’t go with pasta.

  9. Aaron Renninger

    still using that fake accent? guess that explains all the subs. HAHAHA good on you guys keep it as long as they are stupid enough to believe it YOLO!!!!

  14. Ottawajames

    You always know when an Italian is enjoying their food because the hands start flying around in circles.

  16. GattlingCombo

    How DARE you make a video about delicious foods being placed on really nice bread and expect us to not get hungry 😁

  20. arrivagabry

    If you say tropea onion is sweet people will think it is sweet like a fruit, we call it sweet in Italy, but it is still an onion with onion flavor just that it is a bit more mild then a regular onion, you can use them to cook but better used raw in salads

  22. Bruno Sisler

    Oh mio buon Gesu! The italian lady from Calabria forgot to mention the soul of bruschetta; she forgot to rub a clove of garlic on the slice of bread just after being toasted and then proceed with the rest. A bruschetta with only garlic is the quintessence when served with a nice Zuppa Di Pesce. Giusto?

  26. Matthew McGinity

    Can we get that green tomato jam recipe??? I grow tomatoes and always end up with a bunch of greenies at the end of the season. Salsa verde is great, but always looking for another use!

  30. OD

    This inspires me to make a giant board full of varied crostini and bruschette with many different toppings – I think any visitor would be delighted by it upon entering the door and seeing 100 snacks before them of many delicious varieties

  33. nutellale

    Come on…a very simple video about BRUSCHETTA…ehy wait!!!…few minutes later Eva came with 15 different flavours, one better than the other!! ❤
    You're amazing Eva…well done!!!

  35. Aimee Simmons

    I absolutely love you both. Eva is beautiful and funny, and an amazing human being (from what I have seen here).

  39. Meli_K27

    Recently made shrimp scampi with angel hair pasta. I would love to see how you would make it so I can get some tips to make it better.

  42. Greg Bard

    Cutting the bread on the diagonal is called "on the bias" and those tropea onions are what we call a shallot.

  46. J Mac

    Love your videos. Just watched the polenta episode.
    Please, please, please, Eva, watch those flowing sleeves when you are at the stove cooking. Fires can start so easily. Take care.

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