Bruschetta is a popular menu item at many Italian restaurants which commonly served warm as an appetizer, snack, or side dish. The name comes from the Italian word bruscare, which means "to roast over coals. The most common form of bruschetta is the traditional tomato and basil bruschetta. Bruschetta itself, is actually thin slices of bread, which have been grilled until lightly browned, then rubbed with garlic and olive oil. There are as many variations on bruschetta, as there are cooks. Through the years however, the combination of diced tomatoes and fresh basil, often bathed in a balsamic vinaigrette dressing, has become the standard- bearer for bruschetta in most restaurants. 2. Garlic bread
Garlic bread consists of bread topped with garlic and olive oil or butter. It is then either grilled or broiled until toasted, or baked in an oven.It is typically made using a baguette which is partially sliced downwards, allowing the condiments to soak into the loaf while keeping it in one piece. The bread is then stuffed through the cuts with oil and minced garlic before baking. Alternatively, butter and garlic powder are used, or the bread is cut into separate slices which are individually garnished.Some variants are topped with a variety of cheeses, often mozzarella, Cheddar or feta. Hot and crisp from the oven, sodden with rich, punchy butter, garlic bread is a delight for the senses, and something that will compliment any kind of Italian main course. 3. Caprese salad
The caprese salad is a simple dish, made up of sliced tomatoes topped with fresh mozzarella and green basil, then seasoned with a nice fruity olive oil, salt and balsamic vinegar. The salt brings out the juices of the tomatoes to run together with the sweet, milky cheese and the basil gives everything a fresh herbal spiciness. In Italy, unlike most salads, it is usually served as an starter, not a side dish. 4. Fried Mozzarella
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