Bruschetta

Bruschetta Toasting Over The Coals

Bruschetta Toasting Over The Coals

Bruschetta is one of the simplest things in the world to make, and can be very satisfying if you have good extravirgin olive oil.

  • 1-2 6-inch (15 cm) wide slices of bread, ideally crusty Italian (Tuscan, which is without salt, if possible),  freshly sliced, per person (don’t be surprised if people ask for more)
  • Garlic
  • Extravirgin Olive oil
  • Salt and pepper to taste
  • White beans or chopped seeded tomatoes (optional)
  • Hot coals, if possible

Toast your bread; I prefer the coals in the fireplace, though a toaster will work fine if need be, gently rub them with a cut clove of garlic (you don’t want to overwhelm the oil), then drizzle them with good olive oil. Season with salt and pepper to taste, cut the slices in half, and serve.

There are many variations to bruschetta.

One of the tastiest:

After rubbing the slices with the garlic, rub them with a very ripe cut tomato as well (or spread a thin layer of chopped tomatoes seasoned with basil, salt & pepper over the slices). Then sprinkle with olive oil and season. In addition to being a fine appetizer, this is a traditional merenda, or afternoon snack.

And another:

Boil cannellini (white) beans, use a slotted spoon to spoon them over the toasted bread, season the bruschetta with olive oil, salt, and pepper, and serve. In my experience, people ask for seconds and thirds of this variation.

Finally, don’t forget, if you are having a barbecue, that bruschetta is an excellent way to begin.

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Categories: Antipasti and Starters

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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