By now with all the foodies out there, I expected everyone to know that bruschetta is pronounced BRU-SKETTA and not BRU-SHETTA but that doesn't seem to be the case. So if you want to seem more like a local when in Italy, remember to pronounce the CHs as a K sound and you are good to go!
With summer in full swing and the tomatoes getting so ripe and juicy, this is just about the tastiest summer snack around.
One of the best bruschettas in Langhe is at Andrea's restaurant DeGusto in Neive. I basically go here about once a week and get this antipasto for my main dish. His doesn't have much garlic so it keeps you feeling confident all day long. There are plenty of Taggiasca olives (special small tasty olives coming from Liguria) and the portions are huge!!!
I am always embarrassed to eat the whole thing but nothing tastes better during these 90 degree days.
You can make bruschetta in any way you want. In Piedmont the traditionalists would just rub lots of garlic on toasted bread and maybe add a slice of tomato, the purists would just use high quality olive oil with garlic and salt and the more gluttonous ones like me, like the tomatoes piled up on top with olives and basil. Traditionally this recipe was another way to use up day old bread.
Wine Pairing: Because of the tomatoes which are quite acidic, I would go with a lightly oaked Barbera d'Alba which has a high enough acidity to match this dish and is nice on a hot day. Try a local Barbera from the village of Neive, Cantina del Glicine's La Sconsolata and get a true taste of Piemonte!