A taste of the Mediterranean

bruschetta

This article is sponsored content brought to you by Tip Top Foodservice.

Transport your customers to Italy with Speedibake

Australians have a long-standing love affair with Italian food. Fortunately, nowadays restaurants and cafes no longer have to be a ‘pizza place’ to take advantage of this trend. Everyone’s favourite Italian appetiser, the versatile and affordable bruschetta, is popping up on menus across the country.

It is no surprise that bruschetta’s popularity continues to rise as consumers become more health-conscious. Fresher and lighter than pizza and pasta but still a satisfying meal, bruschetta’s beauty is all about its simplicity.

Savvy chefs know it is the fresh seasonal ingredients and rustic-style bread that will make any bruschetta succeed. The toppings can be as humble or luxurious as you like, from the classic tomato and basil to marinated vegetables or rich cheeses.

Speedibake’s range of rustic-style sharing loaves, including Rustic Sourdough Vienna, Rustic Ciabatta Loaf, Soft Turkish Pide Loaf, Pane di Casa, Rustic Turkish Loaf and a Rustic Sourdough Baguette, are the perfect artisanal flavours for bruschetta. Classic offerings such as Speedibake’s Multigrain Batard, Tomato and Capsicum Batard, Small Cob Loaf and Vienna Batard are the perfect base for a shared offering or antipasto plate.


Speedibake’s top five tips for the perfect bruschetta:

1. Always use fresh seasonal produce (you can’t make good bruschetta with bad ingredients).

2. Use rustic-style loaves for authentic flavour, slice bread on a diagonal to get longer pieces for more delicious toppings.

3. Chargrill or toast the bread for a crisp outer and soft insides.

4. Top-quality olive oil is a must.

5. Always use room temperature tomatoes.

For more information, visit the website or contact your local foodservice distributor.

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