F5 – Columnists – Cooking Adventure – Learn how to make a classic mushroom bruschetta with cheese gratin for the end of the year

Hello cooks! Welcome to another culinary adventure!

A dish that serves as a starter and can serve as a main course – depending on the hunger of the dinner. The same goes for bruschetta, Italian toast that most often accompanies tomatoes. However, the apparent simplicity of this delicacy hides an ancient tradition and some tips.

According to one of the poppies of Italian cooking, Marcella Hazan, in “Fundamentals of Classic Italian Cooking” (Ed. Martins Fontes), the name “bruschetta” comes from the Latin verb “bruscare”, which means toast. According to her, the most important ingredient in the treat, besides bread, is olive oil. Yes, you read correctly. It’s not the tomato, it’s not the cured ham, it’s certainly not a lot of cheese.

The truth is that the recipe has evolved and gained the company of a series of toppings, which can, indeed, be quite tasty. But the original recipe, from ancient Rome, which spread to central Italy, contained only bread, oil and ultimately garlic and tomatoes.

That said, it’s important to stress the importance of used bread. Prefer the Italian type or a good artisanal bread with natural fermentation. Unfortunately, French bread (which is sensational) does not suit this dish. Classic recipes use a large amount of raw garlic. The food, however, can be a bit indigestible. My suggestion is to use the ingredient to flavor the toast, scraping the toasted surface several times.

Garlic toast and some good olive oil to finish, the sky can be the limit. The traditional tomato bruschetta is not au gratin. All you need is seasoned tomatoes on the bread. Fresh basil and oregano as well as cheese crisps can accompany, but they are not essential. For those looking for something more substantial, I suggest a very flavorful mushroom filling that subverts Marcella’s orders and sends the bruschetta in the oven to brown the cheese. It might not be classic, but it’s obviously delicious.

Stay home if possible and do we go to the kitchen? Next!


Difficulty: easy
Serves: 2 people


For the tomato
2 slices of Italian bread
½ garlic clove
2 tablespoons of olive oil
1 large tomato, chopped
Parmesan crisps
Basil leaves
Salt and black pepper to taste

For the mushrooms
2 slices of Italian bread
½ garlic clove
2 tablespoons of olive oil
100 g Paris mushrooms
½ stalk of leeks
Leaves of 2 small sprigs of thyme
¼ cup dry white wine
1 tablespoon of cornstarch diluted in 3 tablespoons of water
2 tablespoons of chopped parsley
1 cup grated Gruyere, Emmental or Gouda
Salt and black pepper to taste

Juliana Ventura, 36, is a journalist who graduated from PUC-SP (Pontifical Catholic University of São Paulo), graduated in gastronomy from Universidade Anhembi Morumbi and a children’s cooking teacher.


Instagram: @venturanacozinha

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