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

[@PastaGrammar]

Which bruschetta or crostino looks yummiest to you? Let us know!

[@robinthce]

I really want the salmon one!!!😊

[@GianniPT]

Stracchino , salmone e rucola!

[@TheGlamorousLifeofNae]

That salmon one looked amazing! 😋

[@MHarenArt]

Impossible choose a favorite, but I would make the tomato or the tuna/beans.

[@ePelle741]

The eggplant, tuna and cannellini bean and potato pesto.

[@rosspalumbo]

"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.

[@sese8976]

French or German bread is way better then that dry Italian bread

[@nathcascen473]

@@sese8976 in your own personal universe yeah...bein sarcastic ofc

[@BrunoSisler]

@@sese8976 give to Caesar what is Caesar's. Italian food including bread is the best in the world.

[@Nellis202]

And it has been going on for an age. 😂

[@lupodimontenero661]

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 ^^ )

[@sloopy5191]

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.

[@giraffesinc.2193]

She's absolutely gorgeous and a paragon as well. Harper is a very lucky man!

[@lexsani]

Yes, you right. She is has an amazing hair.

[@yokohamaguy75]

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.

[@steevinator]

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!

[@comodoregoatknuckle6301]

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. 🎉

[@roccosisto8196]

Another Sunday morning treat You two are incredible. Facing 100° heat in Calabria and still turning on your oven. Talk about dedication.

[@boomerboomer4320]

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

[@rolfmeier5207]

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!

[@Jessejrt1]

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!

[@huggledemon32]

Well now I’m curious about how to make the green tomato jam!🥰🥰🥰

[@rumbleinthekitchen_Amy]

Same! 😂

[@PastaGrammar]

Eva nabbed the recipe from her aunt, who got it from Eva’s grandmother. Will definitely share it at some point!

[@aris1956]

Yes, a bit unusual as a jam, but I'd be curious to taste it.

[@daviddeane3163]

kzbin.info/www/bejne/d4apo2dndt6WrKM&pp=ygUQZ3JlZW4gdG9tYXRvIGphbQ%3D%3D

[@ytgee2737]

Me too, I'm looking forward to trying it 🙂

[@Rebecca97760]

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!

[@ccziv]

Best video ever. Ava is SO adorable! My late father ended every word with -a (eg, ice-a box-a) and I never knew how much I’d miss not hearing it. 😢❤

[@nancystinger7393]

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

[@panchit0z]

Don’t question Eva on Italian pronunciation while she’s cleaning knives 😂😋

[@PastaGrammar]

I didn’t even realize what she was doing behind me until I saw the footage later 😅

[@franciet99]

😂😂😂

[@ps5801]

Yes. Important safety tip.

[@ufopsi]

For a moment, you risked… 😂

[@TestTest-eb8jr]

😁😄😁

[@harryfeinig5135]

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.😊

[@karenmar1529]

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. 🤗

[@jeannamcgregor9967]

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!

[@carynb9180]

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!!!

[@taurusnbr1]

I’ve never seen smoked nor dried ricotta before, this is one of the most interesting and educational food channels. Thanks guys

[@itashious]

I made basil pesto in a blender yesterday using advice from Eva and the Italian grandma from KZbin. I jarred it and have been using it regularly for fear of it going bad. Just made some penne with cherry tomatoes and pesto dunno how authentic that is but it tastes delightful.

[@richardmacyczko1580]

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 🌴

[@carp6448]

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.

[@ginacampos7425]

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!

[@ProTobagganist]

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.

[@jeannecastellano7181]

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.

[@Nellis202]

It does look appetizing. You can find this tuna in specialty stores.😋

[@charliezicolillo]

Eva brought back a lot of childhood memories.Harper I grow Tropeana Lunga onions and other Italian onions and other Italian vegetables.

[@arlenerodriguez4314]

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

[@slreythuge8113]

Stracchino looks so good. Eva never fail to make me drool over her recipe.

[@ditackett]

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.

[@aris1956]

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.

[@SBVancouver]

My Walmart in Canada brings in the Rio Mare version. You might just have to ask them to bring it in.

[@canisinumbra]

Easily can buy it Germany

[@rpowling]

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

[@fayito9970]

Amazing array of bruschette! i can't wait to put some together for my next family picnic. thank you! the only one i can't figure out how to make--although it is the most tempting--is the last one, and it makes me sad, i'm sure it would be one of my favorites!

[@donnaruscher5713]

I ordered Calabrian oregano and it is off the charts great. Go for it!

[@CherylAnderson-qs4iq]

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.

[@mazzjazz1518]

I love bruschetta! My fav is the tomato and basil but after watching this, I want to try them all. Thank you, Eva! Harper is a very lucky man!!!

[@pipingbob720]

One of my favorite episodes the variety is incredible and as always your production values are off the charts 😁🙌

[@janetEC1C2]

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 😉

[@roseconklin5392]

Thank you so much Eva and Harper for these wonderful Bruschette ideas!

[@bsteven885]

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?! 😍

[@JoJo-JoJo-JoJo]

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!

[@SandyToeTarot]

I love your channel. It reminds me of my Italian class at the University of Oklahoma. Our professor was from Italy, and he was such a snob about Italian cuisine and cooking (in a good way). He only yelled at me twice - once was when I pronounced bruschetta the way the French do. 😊

[@aris1956]

20:31 However, you could have a party with a buffet only with all the variations of Bruschette that Eva presented in this video ! 😋👍

[@giraffesinc.2193]

A party with the whole town!!! All the ladies could make their favorites!

[@aris1956]

@@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 !!

[@thomasjpuleo8112]

Good tip about testing the potato for doneness by inserting a knife.

[@boxsumm]

Where I live in Mexico, buying good bread is an impossibility. But we do have great tortillas. You inspired me to use several of your bruschette toppings in creating experimental burritos, flautas, and tostados. Each was delicious. Thank you for the inspiration.

[@albertolaboria5866]

Why can't you find any good bread? Don't you have "bakeries" (panaderías)?

[@helenswan705]

what a great idea! But make the bread, man, make the bread. surprise your friends.

[@VickiTakacs.]

Make your own bread. It is not hard at all.

[@boxsumm]

The lack of bread here is not really a problem because I am not very fond of bread. I do not miss it.

[@debbybrady1246]

I make red tomato jam from my homegrown tomatoes. I would love to have that green tomato jam recipe. Think you aunt would share??

[@AussieAngeS]

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.

[@pattygardner231]

Love your show!!! You make me homesick for my parents, aunts and uncles who have passed. Delicious food.

[@christineg5699]

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.

[@Witnessdomaining]

This video is pretty close to perfect. Me and my girlfriend are going to try all these next week. Thanks for great content!

[@msnbutterfly1]

The "salimuri" looks a lot like Rillettes so no wonder you guys love it so much!

[@ePelle741]

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!

[@Luigi-uj5ml]

Before the war and until the 1950s, in Genoa "trofie" were gnocchi, generally with pesto. Then, in the municipality of Sori they began to make, initially by hand, what is now known, also in Genoa, as "trofie".

[@sonodiventataunalbero5576]

"Bruuuskeettta" " are you sure?" 😂😂😂❤👍🙋‍♀️

[@giraffesinc.2193]

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!

[@itsmejt9283]

Now, watching this video while dining alone in an Italian restaurant is the vibe ❤

[@Loys-]

With the roasted peppers, anchovies is also a good choice 😋

[@petraliverani1247]

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.

[@kayebee4794]

I love the spread of different bruschette. Festive colors! ❤️🤍💚

[@pennrayne]

The beautiful Terracotta pottery is something I would love to see in your store

[@od1401]

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

[@lisaray9404]

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. 😘❤🙏

[@greatpix]

When our family gets together to celebrate we make lots of Bruschetta (by your definition we should be calling it Crostino) we dip one side of the bread into the olive oil and place it face up in the bottom rack of the oven using the broiler feature. You have to keep a close eye on the bread because it can go from a light golden brown to burnt pretty quickly. At home, when it's just me, I put a few slices, this time the olive oil side goes face down in a pan on low heat and I keep checking it every few minutes. I tend to like it a little more on the lightly toasted side with just a hint of light golden brown and just the right amount of crispness when you bite in. I make sure to eat it while it's still warm. One of my favorite toppings is spinich with some kind of cheese, usually mozzarella with some finely cut tomatoes or sometimes tomato slices.

[@Anesthesia069]

I had bruschette a few times in Rome and really enjoyed it. I took up the idea to use up the ends of my sourdough loaves but could not think what exactly to use as toppings other than tomatoes and basil! So I am enjoying this.

[@ps5801]

@Anesthesia069 In the USA the traditional topping on the end cuts of a sourdough loaf is butter. You should try it. It's really good.😀

[@Anesthesia069]

@@ps5801 the USA is not unique in the availability of butter. We have it here, too 😉

[@magdalenam3737]

Wow...what a great episode. Will be trying all of these...thank you!

[@mariaboccia3810]

Vidalia onions are also sweet. You can eat them like an apple also and would work very well in bruschetta.

[@kirbyesque]

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.

[@ifyouloveChristyouwillobeyhim]

Yes, or there are "strawberry onions" from Plant City.

[@fayito9970]

@@kirbyesque - Good idea, it would keep the color as well. one tip for older, big red onions is to add some sugar in the soaking water--works very well!

[@monicalandon8107]

Like the way you talk to Eva..it's nice. My Gnocchi turned into a glob.😢 I'm going to make the paprika pork

[@TroyBrinson]

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!

[@hester5835]

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 😁

[@tpn3561]

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.

[@jmac3106]

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.

[@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!!!

[@bargdaffy1535]

I really enjoyed the music in this one. That was a really instructive video....

[@danieleyre8913]

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.

[@billko867]

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!

[@krisfrederick5001]

My girlfriend was of Italian heritage, we used to make this and we were pretty proud of it I must say, and impressed our friends at party's. Anything is pastable. When you use your noodle 😉

[@brewstergallery]

Great episode. Eva you are amazing!

[@cp1236]

Harper Tropea onions can be found in good ortofruttaios in all of Italy. They can also be found in good (and usually expensive ) greengrocers in London 😊

[@ericpmoss]

In Firenze there was such a shop, and they also had these beautiful little cipollini that were sort of white with a lavender tinge between layers. I forget the name, but they are both heavenly.

[@dmark2639]

These onions seem very much like a large red shallot...? I wonder if shallots are similar here in the USA.

[@cp1236]

@@dmark2639 Shallots are usually a much sharper taste. These are so mild and sweet they can be eaten like an apple as Eva does in the video.

[@danflaherty5218]

one of the best episodes

[@dogzilla1960]

Great episode guys! I love the Italian tuna and beans! Thanks for showing my timbale, timpano?? Whatever , thank you! ❤

[@bluereenie2]

I made Bruschetta for my dinner tonight. This is so Kizmit!

[@doloressanchez346]

I love Bruschetta 😋 I will to prepare it . Eva is a wonderful lady I like her cook delicious 😋. Hugs from Utah 🇺🇸 Thanks ⚘️

[@andrejmucic5003]

Thanks!

[@mndad2201]

so, most of the time i just sit and smile as i watch your videos all the time imagining myself making the recipe you are demonstrating. But this time i just sat jealous since i know i will never find the right ingredients to make most if not all of the buschette on this episode. :(

[@BraneM11]

Hvala.

[@patriciaherman6499]

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. 😊🇺🇲

[@alyssasabrae7943]

Eva and Harper

[@cosettapessa6417]

@@alyssasabrae7943😂😂

[@patriciaherman6499]

@@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. 😎

[@alyssasabrae7943]

@patriciaherman6499 oh, how well do I know how that goes! Done that before too! :)

[@nancyd8778]

Great segment!! I use my caponata for the best tasting bruschetta

[@peterdoe2617]

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!

[@frederickfowles526]

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 🤌🏻

[@PastaGrammar]

We did Vincisgrassi, we did sfogliata di Urbino and we did ragù from Le Marche and olive ascolane as well!

[@Loafinbaker]

This may be my most favorite episode!

[@AP-pl5rv]

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

[@andreapassarell3994]

I would love to see italian canning and preservation recipes!

[@jessd4048]

Anything made with Tropea onions is going to be my favorite hands down.

[@aiElyChan]

I love to grate fresh garlic on my toasted bruschetta and garnish it with the highest quality italian olive oils available. My favourite bruschetta/crostino, though, has Lardo di Colonnata on top, with out without honey

[@gregmuon]

When I was a kid, crostini were made with small triangles of 'regular' bread. I suspect that was the old school version from Italy. As baguettes became available (90s?), slices of that were used instead.

[@robinthce]

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!❤

[@tikvah1823]

One word... EXELLENT...! Thank you

[@meloralovesdarkness2495]

WOW Harper, You have a "KEEPER" Here! She Is Amasing!

[@otto8049]

Isn't it true that the Greeks taught the Italians how to cook? Lol. If true they did good job. Learned about good Italian cooking from the North End, Boston. Thanks to you I'm learning how to cook it at home. Love the channel.

[@kaybrinkman3732]

Green tomato jam omg i never knew that existed sounds amazing

[@tonyl1483]

I love bruschetta especially with homemade bread! For anyone who needs to know how bruschetta is pronounced: broo-sketta! Happy eats!😂 1:55