Toppings for bruschetta

Guide to Sicilian bruschetta toppings

A good bruschetta topping is not only something to spread on bread. It is a concentrated version of a Sicilian recipe: vegetables, oil, capers, olives, fish or herbs turned into a practical format.

What is the difference between a topping, a pâté and a cream?

A topping often has visible pieces and a rustic texture. A pâté is smoother and more spreadable. A cream is usually softer and more uniform. All work on toasted bread, but they create different tasting experiences, so a good aperitif uses more than one style.

How do I build a Sicilian aperitif in five minutes?

Choose three or four toppings, toast good bread, add olives, rinsed capers and a drizzle of olive oil. If you want a richer board, add Sicilian salumi and cheeses. Serve with a dry white wine or Sicilian sparkling wine.

Can bruschetta toppings be used with pasta?

Yes. Tomato, aubergine, pepper, olive and caper-based toppings can become quick pasta sauces. Warm them gently with olive oil, add pasta and a little cooking water, and finish off the heat. Pâtés also work cold in pasta salads.

Which toppings are best for a gift?

Choose a mix: one vegetable topping, one olive or caper-based pâté, one richer product with tuna or anchovies, and something spicy. It gives the recipient a complete island-style aperitif.

How should they be stored after opening?

Keep opened jars in the refrigerator, with the surface covered by oil when appropriate. Use a dry spoon and consume within the time indicated on the label, usually within a few days.