WHAT IS BRUSCHETTA?
Bruschetta is an Italian appetizer or starter dish which is a member of the antipasto family. The name comes from the Roman word “bruscare”. This is a regional version of the Italian word “abbrustolire ” when means to roast or toast. Back home in Italia you take a slice of toast, drizzle some delicious extra virgin olive oil and add a simple bruschetta topping. In comparison some American restaurants have taken liberties with this concept, layering so many ingredients together that patrons are really served a poorly disguised sandwich.
SUGGESTIONS WHEN MAKING BRUSCHETTA
- Sweet childhood inspiration
“Grandma had two granada (pomegranate) trees in her backyard and as a kid I would stare at those trees for any sign of ripened fruit. Once I’d spot one I would pester Grandma until she allowed me to pick it. As I would cut the fruit open the slippery seeds popped and splashed on the wall and floor. Grandma was never upset about the mess I left behind. She would encourage me to get all the seeds out and put them in a cup so we could eat them together. As an adult I have learned a mess-free way to open those lovely, fresh pomegranates. I wish I had known this clever trick when I was a kid.” From the book Muy Bueno.
- Cheese lovers delight
“Now granadas always remind me of my Grandma. I love cheese, and I especially love it with fruit. The combination of brie with apricot preserves and pomegranate seeds is divine! Goat brie, with its creamy, tangy, and slightly salty flavor, works especially well in this recipe, and the pomegranate seeds add enough tartness and crunch to balance out the mildness of the cheese. The best thing about this recipe is that it’s easy enough to prepare just before your guests arrive. Cheese lovers are sure to fall in love at first bite.” From the book Muy Bueno.
- Mandala Tip: Looking for alternatives to brie for a bruschetta topping? Check out camembert. Learn about what makes them different in our post Food Fight! Camembert vs. Brie.
WHAT PAIRS WELL WITH BRUSCHETTA?
This recipe is meant to be an introduction to your meal. But that doesn’t mean you can’t still serve a nice cheese and charcuterie plate as well. For entrees, try a nice bucatini pasta with a Grana Padano sauce. Don’t understand what the difference is between using this cut versus spaghetti? Check out our Food Fight!!! (written by Chef Stef)