#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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43 Comments
Which bruschetta or crostino looks yummiest to you? Let us know!
Please, please, please give us the recipe for the green tomato jam!!!
Un video da NON guardare a mezzanotte, senza sentire il tuo stomaco reclamare tutto quel ben di Dio.
Dio mio politically thank god you are not in Arizona
Where do you get your Calabrian oregano?
Eva reminds me of Angie Harmon!
Amazing video, inspiring. But not the Salimuri. forgive me, I am a vegetarian
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!
After having toasted the bread but before I put olive oil, I do rub the bread with a garlic toe.
Eva just launched war against France 😂
Since I ate my first bruschetta, I’m obsessed 🤩 I made my own version that is vegan but has some protein in it. It’s a normal tomato topping (chopped tomatoes, fresh basil, garlic, black pepper, salt, extra virgin olive oil and balsamic vinegar). I leave this mixture for a few minutes until I toast my bread. Then I add ground almonds to the tomato mixture and voila! You still get the amazing flavour, juiciness and smell. Almonds have very neutral taste so you can’t go wrong with them. And they don’t mess up my antioxidants like cheese would. One day I made this for my breakfast and I told myself that I could eat this every morning. And here I am, eating this every day for 2 weeks straight. Can’t get enough of it!!! ❤
I'm always hesitant, when subscribing to another cooking channel. (Can you see the channels, I'm already subscribed to? It's a looong list!) But this one got me! Guys, you have another subscriber.
Greetings from the far north of Germany!
so basically you can put anything on bruschetta like how you can put anything on a tortilla
The way Americans pronounce bruschetta grates on my ears. And I'm Anerican.
Perché l'origano non è frizzante? 🤓
So the Calabrian hot peppers Eva uses…what’s a good substitute you’d commonly find here in the US? Or better to find jarred Calabrian peppers at an Italian store?
Now you need to make a video on how to make the green tomatoe jam
Can you do a video of Italian dishes that use Green Tomatoes. I thought Green Tomatoes were more of Mexican or Latino vegetable it’s called Tomatillo in Spanish. I didn’t know Italians use them. It would very interesting to use how do y’all use them in other ways. Great Video!
Those onions look like shallots.
And then you ask why Italian people live so long.
They just don't want to stop eating al that delicious food.
🌺🥗🍹🥖🌶️😍🌻
Lol…love the way Eva totally dismisses canned tuna. I mean, hey, that what we grew up with Stateside – that mixed with mayo and corn, on white bread. Now that I am about to hit 55 yo, I am interested in the more refined, European food. Would love to know if the tuna in a jar, that Eva was holding, is available in Chicago or mail order in the USA. Also…before I forget, are your Pasta Grammer food tours in Italy suitable for people in wheelchairs? Keep up the outstanding vlogs. You all totally rock. 😄
Hey, Harper. How are not a big fat dude ,yet?
Ok you talked me into it!
I subscribed…thrilled to try some of these recipes!
Where can I find the recipe for the sweet onion bruschetta? I looked in your website but couldn't find it!
The work is not easy, thank you so much.
You both are awesome
I enjoyed this one too. I keep wondering – with all these recipes of breads, pastas, and pizza, why are they still energetic & have not tlumps of fat?
Love this video and the music you added. Yum!
I love when Italians speak English.. I can’t wait for for my Italy vacation.
I’m glad to see I use the right amount of olive oil. 😉
The achovies bruscetta is my favorite.
Love to get my hands on one of those sweet onions! They LOOK just like Shallots that we have here in the US.
OMG 😱.
Bruskette is more like it.
This video is pretty close to perfect. Me and my girlfriend are going to try all these next week. Thanks for great content!
Thanks for these great ideas! I've been close to baking some bread for several weeks. Recently found a reliable ciabatta loaf recipe, & now seeing these crostini & bruschette has inspired me to go ahead with the bread.
Also I did recently buy some cooked, canned, cannolini beans.
There"s an American company that sells only line caught tuna in cans.
That sweet Italian onion looks exactly like a huge Shallot, btw.
It always infuriates me when chain restaurants use the word "bruschetta" to mean a fresh tomato salsa. No, Applebees, your pasta doesn't have "bruschetta" on it. That would be ridiculous. It has raw, diced, tomatoes that probably haven't been within one mile of a fresh basil leaf at any point during their miserable existence.
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!
Green tomato jam omg i never knew that existed sounds amazing
What kind of salt does Eva use?
I’ve never seen smoked nor dried ricotta before, this is one of the most interesting and educational food channels. Thanks guys
wow ❤❤❤