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It is pronounced "Brusketa", not "Brusheta". It comes from "Bruscare", which means in Latin "To Roast over Coals". It gets its name from how the bread is prepared, not the toppings. In Tuscany, it is known as "Fettunta", meaning "Oiled Slice".

Preparation time: About a Half-Hour
Cooking time: About a Half-Hour


Dietary guidance: v 


1 Long Roll of Italian Bread
4 Large Tomatoes
2 Green Peppers
2 Onions
Olive Oil
Cooking Oil (Vegetable, Canola, or Olive; Just not the spray)
Seasonings (Salt, Black Pepper, Red Pepper, Garlic Powder, Onion Powder, Basil, Oregano, Italian)
1 (or 2, just in case) 16-oz. Package of Shredded Mozzarella Cheese
Grated Parmesan Cheese.


-Seperately dice up each of the individual vegetables into as many small cubes as you can.
-In a mixing pot, pour in enough cooking oil so that the bottom texture is completely greased. Start with one of the tomatoes and turn the heat on high. Remember to mix thoroughly, but not continuously. The oil needs time alone to simmer and continuous stirring only slows down the process. As soon as you hear the simmering, gradually add the other vegetables as you lower the heat. If you feel the greasiness is diminishing, be sure to add more oil, even if it is on top.
-By the time all the vegetables are added, the heat should be on mid-level. This is when you start adding the seasonings: 1 full second for the salt and peppers, 2 full seconds for the powders, and 3 full seconds for the others. Thoroughly mix them altogether for a short while, then put the heat on low. Remember to stir occasionally.
-In a large mixing bowl, pour in the shredded mozzarella. If you are using 2 bags of them, pour in a handful of parmesan. Mix in the basil, oregano, and Italian by shaking each of them into the cheese for 3-5 seconds. Mix them altogether by hand. If you are using just 1 bag, simple do half of what was given.
-On a small plate or bowl, pour in some olive oil. Add in a tiny bit of each seasoning (concentrating a little bit more on the garlic) and mix it. Get out the bread and slice it any way you want, but not too thin. Bear in mind these slices will go into the oven. Once you have done so, get out a cooking brush, dip it in the seasoned oil, and brush along what is to be the top surface of each of the sliced breads. If you do not have such a brush, try using a spoon or dip one surface of the bread onto the oil.
-Preheat the oven to 350 degrees. Place each of the bread slices with the oiled surfaces facing up on a oven-safe baking sheet. Turn off the stove. Start pouring the vegetable mix onto each of the bread slices. Then start adding the cheese on top. By now, the oven should by fully heated. Place the baking sheet with the bread slices into the oven and let it stay in there for 10-15 minutes or until the cheese is fully melted.

Extra note:
The main vegetable you need to use is the tomamto. The green peppers and onions were my idea, as well as the portions used for all the vegetable ingredients. Any vegetable you wish to use and their amounts are entirely up to you. It is also your call if you want to cook them in advance. If you have any cheese left-over, I am sure there are a lot things you can do with that, like pizza. The left-over vegetables can be used as a topping with another platter of some sort or bruschetta for another day.

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