What is bruschetta?Toasted bread, tomato and olive oil at Fiena, King's Cross

Bruschetta is an Italian antipasto of grilled bread topped with garlic, olive oil and salt. Most often it's served with toppings such as tomatoes, vegetables, beans, cured meat or cheese. The name comes from the Romanesco dialect verb bruscare, which means "to toast" or "to roast over coals", and in Italy it's often made on a small grill called a brustolina.

It's said "broo-SKET-uh", with a hard "k" sound, because in Italian "sch" is pronounced "sk". One slice is a bruschetta; two or more are bruschette. In the United States the word is sometimes used for a jar of tomato topping rather than the bread itself, a meaning that's unknown in Italy. Background from Wikipedia's bruschetta page.

The writers Waverley Root and Marcella Hazan traced bruschetta back to ancient Rome. Hazan said its origins are "probably nearly as old as that of olive oil itself", since the first taste of a new oil was likely a piece of bread soaked in it, perhaps rubbed with garlic. In more modern times bruschetta was a staple of the trattoria, making up "for the frugality of the fare", before it spread to grander tables.

The food writer Elizabeth David was the first to describe it in English, in her 1954 book Italian Food, noting that in the olive oil country of Tuscany and Umbria "bruschetta are eaten with the newly made oil". In Tuscany a plain version without toppings is called fettunta, "oily slice", and it's especially eaten in November to taste the first oil of the season. In Campania, the tomato-topped bruschetta most of us know is the favourite, but it's only eaten when tomatoes are in season.

On our main menu, the Bruschetta is topped with marinated plum tomatoes, basil, oregano, garlic and olive oil. It's vegetarian and vegan, and like all our starters it's served from midday until close. It's a light way to start before pasta or pizza, or order a few starters for the table: our Caprese with buffalo mozzarella and heritage tomato, Garlic bread with or without cheese, Padron peppers with flaked sea salt, or the Arancini. See our posts on garlic bread and sharing starters, insalata caprese and arancini.

Polina loves us for its relaxing atmosphere and delicious food that's greatly presented (Polina, Google review). And Kiley's tip for a sunny day: I'd also recommend sitting outside and enjoying a cocktail here. (Kiley, Google review)

Tomato, garlic and olive oil call for something fresh and bubbly. From our drinks menu, try a glass of Prosecco, an Aperol spritz or a Hugo spritz with elderflower and fresh mint, or a crisp Pinot Grigio. Alcoholic drinks are served from 10:30. In good weather, take your bruschetta out to our tables on Judd Street. Our posts on aperitivo hour and outdoor seating have more.

“The café has a warm, authentic Italian atmosphere.”

Loredana, Google review, 2026