How do you pronounce “bruschetta”?
Personally, I go back and forth between “bru-skeh-tah” and “bru-sheh-tah”.
The former is proper in Italian but the latter is more common here in the US.
Although that statement seems to be up for debate. Here’s a thread on Chowhound that had me chuckling: How do you pronounce ‘bruschetta’?
However, no matter how the sounds come out of my mouth, I enjoy putting any type of bruschetta back into it.
Especially this one.
I added some cream to my goat cheese to make it more creamy and smooth and less crumbly and goat-y. Diced some roasted red peppers, fried me up some capers and zested me some lemon.
This was our snack yesterday afternoon. A bit too early for wine but a crisp white would have been pretty perfect.
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Creamy Goat Cheese Bruschetta with Roasted Red Peppers and Fried Capers
- 1 baguette, sliced on the bias
- good quality olive oil
- kosher salt and freshly ground black pepper
- 5 oz. log goat cheese
- 1/2 cup heavy cream
- 1/2 cup diced roasted red peppers
- 1/4 cup vegetable or canola oil
- 1/2 capers
- zest of one lemon
- Brush olive oil lightly over one side of bread. Sprinkle lightly with kosher salt and freshly ground black pepper. Bake at 350F until lightly browned, about 15 minutes or so.
- Meanwhile, heat vegetable oil in a small skillet over med-high heat until shimmering. Pat capers dry with paper towels, add to skillet (they should be just covered with oil) and fry until lightly browned and they open like flowers, about 1-2 minutes. Drain on paper towels.
- Mix goat cheese and heavy cream together until smooth and creamy.
- Assemble bruschetta: place a tablespoon of goat cheese onto crostini; add red peppers, capers and lemon zest.
- Enjoy!
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Weigh in: How do you pronounce “bruschetta”?
Maria says
Love this bruschetta!
Carole says
BREW-sketta (accent on 1st syllable) Wish I had some of your bruschetta right now!
EGLMRGRL says
I say “bru-sheh-tah” but my boyfriend is Italian and I just asked him. He confirmed it’s supposed to be “bru-skeh-tah” just like you said! But exactly, who cares.. it’s got goat cheese on it! Yummm!
Ashley Cooley says
Well when you first look at it, it looks like Bru-Sh-etta. But look again and it’s spelled with “sch” so think about “school”. People usually don’t pronounce “sh-ool” they pronounce “sk-ool” :). Anyway this recipe looks fantastic!
keenstyle1 says
Looks delicious! I don’t care how it’s pronounced! Do these turn out crunchy or soft after baked?
the wicked noodle says
Crunchy!
Krystal Daniels says
Hi Kristy!
I am not a big fan of peppers or anything the least bit spicy, but I think these would be great with tomatoes and goat cheese! As for the pronunciation… hmm… I think I’ve always said Bru-Sh-etta and I am not in the United States lol. It must just be the Italian way to call it bru-Sk-etta
Glynis Latosky says
I’ve never tried goat cheese but I’ve always been afraid it would taste “goat-y” lol. I love how you put that and mixing it with cream might help me the first time I try it I think. As far as how I pronounce bruschetta, I actually say “bruh-sk-etta”.
Joan Nova says
Lovely and simple….and beautiful photography!
Jenny @ BAKE says
these look incredible! I’m always on the look out for none tomato bruschetta as I am allergic to them, I can’t wait to make these a dinner party standard
the wicked noodle says
Thanks, Jenny! xo
lisaiscooking says
These do look perfect to go with a glass of wine! The crispy capers sound great. That’s a garnish I need to start using!
Sanjeeta kk says
Oh..I love the combo of goat cheese with roasted bell pepper..what wonderful aroma it gives. Am sure it would have tasted great as well!
Sylvie @ Gourmande in the Kitchen says
Well I usually will say bru-skeh-tah but then someone will look at me strangely and ask me what I’m talking about at which point I’ll say bru-sheh-tah which gets approving nods! I wonder which is right after all.