By Rosetta Ogrizek

My name is Rosetta Ogrizek. I was born in Melbourne, but my parents migrated from Italy in the mid-1950s. They come from a region called Molise.
I live in Truganina with my husband and two teenage children. I am currently a stay-at-home mum, taking care of my family. I am also the primary carer of my elderly father.
I have lived in Wyndham since 2003, when I got married. I first lived in Hoppers Crossing, then moved to Truganina in 2012, to a house we had built.
In my free time I love to cook, listen to music, travel, and dine out with friends and family.
I have been involved with the Wyndham Women’s Support Group since 2015. I love attending the group as I love meeting the ladies from diverse backgrounds, and learning about various cultures and foods. We are like a sisterhood and support one another in times of need. I love all the events we organise and host, also the events we sometimes attend, which has given me the opportunity to make some wonderful friendships.
And if you’d like more information about the group please email
wyndwomens.sg18@gmail.com
Origins of bruschetta
Bruschetta is usually a starter dish that can be prepared with fresh bread or stale bread. Years ago Italian labourers working in the field would eat it at lunchtime as a hearty meal but now it is eaten on any occasion.
Bruschetta was most likely made with just an olive oil topping, but during the 16th Century when tomatoes were introduced from the Americas to Italy, they were added on top. Other toppings include mushrooms, crushed olive pate, or roasted vegetables, cheese, etc.
Every region has its own type of Bruschetta. Even the ingredients may have different characteristics depending on the place. Below is a recipe for two types of toppings on Bruschetta.
Ingredients
- 1 loaf of bread such as sourdough or similar
(if you can’t get that, then a baguette is fine). - Extra virgin olive oil
- A couple of garlic cloves
Topping 1
- Half of a white or red Onion (diced)
- Two large tomatoes (diced)
- Basil (chopped)
- Salt
- Glazed balsamic vinegar
Topping 2
- Button mushrooms or any other sort of mushrooms
- Half an onion
- Garlic
- Parsley
- Salt
- Crumbled feta
Method
- Toast the sliced bread on a BBQ grill or in a griddle pan, or oven fry and turn on each side after a few minutes (heat oven to 180 degrees).
- Place the bread on a cooling-rack and use peeled garlic cloves to rub on each side of the bread. Add some olive oil to one side (either coat with a brush or splash it on)
Topping 1
- Dice up half an onion, tomatoes and add a pinch of salt and chopped up basil. Mix together and put it on top of each slice of bread that has been cooled down on a cooling-rack.
- Glazed balsamic vinegar can be drizzled on the top. It is then ready for serving.
Topping 2
- Slice and chop up the mushrooms along with half an onion, garlic and a pinch of salt and olive oil placed in a fry pan, and cook for several minutes till the mushrooms are cooked. Add chopped up parsley towards the end of the cooking process.
- Cool the mushroom, mix down and then place on top of the bread-slices that have been prepared in step 2, and then sprinkle some crumbled feta on the top of each mushroom mix. It is then ready for serving.