Easy, fast and delicious: Bruschetta
Bruschetta (which is correctly pronounced "bruscketta") can be served as an easy, super fast to prepare and delicious appetizer, snack or food to accompany a glass of wine. I remember preparing with my mom lots of it to offer with Romano cheese to hungry men at the end of the "Vendemmia", the grapes harvest at our small vineyard outside Rome or when the young white wine would be tasted before to be bottled. The traditional recipe for Bruschetta wants a slice of grilled bread, lightly brushed with fresh garlic and then dressed with olive oil and salt. Infinite variations can be created adding as topping cheese, sauces vegetables and herbs. I will give you some recipes.
Instructions
1. The classic Bruschetta:
grill (or toast if you don't have a grill handy) slices of sourdough, French or Italian bread, which should have a thick, crunchy crust and a rather firm crumb. Slightly brush one side with fresh garlic, then drizzle with olive oil (extra virgin even better), place on a serving plate and serve as appetizer, snack or with cheese and a good glass of wine of your choice.
2. The popular bruschetta:
same procedure for the bread. Then, after the brush of garlic, top with tomato sauce or puree, lay over a slice of mozzarella cheese, drizzle with oil and sprinkle with salt, pepper and dry oregano or basil (fresh of course is super great!)
3. The sophisticated bruschetta:
use no garlic, spread some goat cheese, topping with chives and some chopped green olives. Best with Chardonnay or Pinot Grigio.
4. The Roman bruschetta served at any restaurant or trattoria, called Panzanella (although real Tuscan Panzanella is a bread salad):
use slightly stale bread and don't grill it. Brush with garlic, then set aside. Slice some tomatoes in a bowl, dress with olive oil, salt and pepper, and chopped fresh basil. If the tomato is ripe and you leave it sitting with its dressing for half an hour before topping the bread, the salt will allow the tomato to release its own juice which combined with the dressing will soften the bread once on it. Scoop the juice and pour over the bread (make sure you have enough) then top with the tomato. Let rest for an other 10 minutes, then serve!
5. The earthy Neapolitan style bruschetta:
over grilled bread, some tomato sauce, a slice of mozzarella and an anchovy fillet, some chopped olives, oil salt and pepper.
6. The vegetarian bruschetta:
over grilled bread, grilled or sauté veggies, like eggplant, zucchini, bell peppers, etc. Always finish with olive oil, salt and pepper to taste.
7. Create your own bruschetta and enjoy!
Buon Appetito!
Tags: salt pepper, with olive, garlic then, grilled bread, olive salt, with olive salt, appetizer snack
