I’m pretty sure that almost everyone who has ever sailed has faced the situation when there has been too much bread
left onboard. Usually, this bread ends up in the sea
or a bait
Still, there are some yachtsmen (like me) who do not allow the wasting of food
and bread that is neither eaten nor fresh any more. The simplest and probably the most efficient way to use the bread is to grill it or toast it
in the oven (if there is no toaster onboard).
When the bread is grilled you can easily rub it with garlic
, pour few drops of virgin olive oil
, add some salt and peppe
r and serve it as a snack
or a starter/appetizer
. This would be the description of the original bruschetta, a traditional antipasto
(starter/appetizer) in Italy
According to some traditional food researchers, olive growers in ancient Rome
used roasted slices of bread to taste the freshly made olive oil
to determine the quality
of the very first oil of the season, and, consequently, to determine the price of it. Afterwards, they went beyond tasting and accepted it as a delicious meal.
Some other sources claim that serving grilled bread
with some types of salami
or aged paste
made of raw pork products with spices was the traditional way of salvaging the bread that was becoming stale.
However, there are hundreds of ideas
to prepare a delicious bruschetta
and I am always delighted when I have the chance to taste a new one. Probably the most common or the most popular bruschetta is prepared with chopped fresh tomato
and olive oil
on the top of the roasted bread
. I would call this a basic bruschetta
. Next step for upgrade would be adding capers
and small pieces of salted anchovies
in it. Likewise, some would say that a good bruschetta must always be prepared with mozzarella cheese
. Also, meat lovers
would put prosciutto
or some sausages
into it etc.
I hope I have inspired you to prepare tasty toasts onboard and encouraged you to treat your bread supplies more responsibly…
I wish you a calm sea, a fine wind and a strong mast!