akh

bruschetta

In dinner on September 10, 2009 at 1:52 pm

last time i was home visiting my mom, we decided to make bruschetta for dinner. she has the most lovely garden (in fact, it was a city garden contest winner in 2007!) and there’s nothing better on a summer evening than a light dinner and wine out there.

bruschettaplate

although people generally think of bruschetta as tomato-topped-toasted-bread, technically, bruschetta means “grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese.” (there i go quoting wikipedia again…)

so, using this definition, bruschetta has got to be one of the easiest things to throw together for dinner or to feed guests. be creative!

as you see, we decided to make both a tomato version (arugula on the bottom, chopped yellow and red tomatoes and shaved parm on top) and a more unique anchovy-caper one – not for the feint of heart…!

start by toasting good (although day-old is certainly ok) italian bread. (who am i kidding?! i make bruschetta with any old white-ish bread i have lying around. honestly. enough garlic and you won’t know the difference!) then use the toast like a grater, rubbing a fresh clove of garlic all over it. drizzle with olive oil and top.

for our anchovy-caper topping, i started with anchovies, capers, a couple garlic cloves, a few pieces of fresh rosemary and cracked black pepper. (no salt, obviously, because of the saltiness of my other ingredients!)

bruschettapre

and i used a big knife to chop it into a rough paste.

bruschettachopped

this makes for a very strong-flavored topping. i don’t think i could have eaten a whole dinner of it, but it paired very well with the sweet tomato bruschetta. and, of course, some white wine.

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  1. An excellent suggestion for using up any veggies, cheese, etc that may be in the fridge. I would recommend, however, drizzling olive oil on your bread and tossing it is a pan on the stove (grill pan is awesome for this) and toasting it that way so that you get a delicious, warm olive oil taste that sometimes is lost in toasting. I’m totally craving this now!

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