As one would expect, most Americans pronounce the word according to the rules of English, with the sch combination having a sh or ch sound. However, the actual Italian pronunciation is a harder sound, the same as the sch combination at the beginning of the word school. So it's actually brusketta. At one point in my life I spoke Italian very well, so you can trust me on this one.
As I finished making the topping on Saturday and ran it past Bob's nose, we both agreed that for us, this is the smell of summer.
Makes about 25-30 pieces
2-3 Roma tomatoes, finely diced
1/4 - 1/3 cup finely diced red onion
Up to 1/4 cup finely chopped fresh basil, depending on your taste
1 - 2 teaspoons extra virgin olive oil
1/2 teaspoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper
1 baguette, sliced in quarter-inch slices
2 tablespoons extra virgin olive oil
Grated parmesan cheese (I prefer a large size grate)
Combine all ingredients except baguette, 2 tablespoons olive oil and parmesan in a glass bowl. Cover and refrigerate for several hours. Brush baguette slices with 2 tablespoons of olive oil. Broil for 2-3 minutes until lightly browned.
Immediately before serving, spoon combined ingredients onto toasted bread. Top with grated parmesan and serve.