When it comes to appetizers, bruschetta is a flavorful preparation featuring fresh ingredients like tomatoes, herbs, and crusty bread. Ciabatta bread is a common choice when making bruschetta, but there may be an even better option, one that can elevate the recipe by creating the perfect contrast to other ingredients. For more insight, Daily Meal reached out to Joe Isidori, chef and owner of Arthur & Sons , an NYC-based eatery that specializes in Italian American cuisine.
According to Isidori, there's a less common bread with a to-die-for texture to make bruschetta. The chef stated, "I prefer a Pugliese loaf for its chewy crust and great crumb," referring to a rustic Italian bread that's crispy on the outside and unbelievably moist on the inside. Isidori goes on to say that Pugliese bread, "offers the perfect crunch to complement the ripe tomatoes.
" To ensure that the tomato topping remains well supported, chef Isidori recommends Pugliese slices that range from 1 to 1 1⁄2 inches thick, which helps "hold everything together in one satisfying bite." Prepping the bread for maximum flavor and stability Chef Joe Isidori has some recommendations on how to maximize the flavor of your Pugliese bread when making bruschetta. A simple combination of sea salt and olive oil makes for the "perfect base" prior to toasting the bread.
Additionally, Isidori suggests toasting the bread on an outdoor grill to incorporate "a smoky flavor that pairs beautifully with the summer freshness of tomat.