I prepared a recipe for Bruschetta from Adam Sachs’ Saveur Italian Comfort Food. My final reflections on this project are as follows. An interesting fact I learned about Bruschetta was how it was developed in the past by Italians, who would toast stale bread over hot coals, rub it with garlic, and then use it to sample freshly pressed olive oil. My classmates of Cultural Aspects of Food seemed to enjoy this variation of bruschetta, commenting in the strong, salty flavour of the olives. The simple mixture of tomatoes, olives, and basil turned out to be a very delicious appetizer that is easy and quick to make.

Buon appetito!