The Best Bruschetta Con’t

Bruschetta

Story and photo by Andrew Hind

“Bruschetta is the signature Italian appetizer, and not only are they really tasty they’re easy to make and are extremely versatile,” enthuses Chef Andreas Drechsel, Sous-Chef at The Rosseau Resort. “Here at Teca we have a bruschetta platter that shows the various exciting forms bruschetta can take, but even that is just tiny sampling of what you can do on a basic premise.”

Any bread can be used for bruschetta, but baguettes are the easiest and most common. Cut the bread ¼ inch thick and on an angle so you have a bigger surface on which to place toppings. Drizzle olive oil on the bread, and rub on roasted garlic. Bake in the oven until each side is golden brown (“It will only take a few moments, so don’t walk away,” cautions Drechsel). For an authentic rustic taste, brown the bread on a grill.

Place your toppings on the bread. If there’s cheese, put the bruschetta in the oven for a quick flash so the cheese melts. Drizzle with extra virgin olive oil. Serve and enjoy.

“Feel free to experiment with toppings and flavours,” says Drechsel. “As long as you use fresh ingredients and Mediterranean produce, you’re limited only by your imagination.”

Here are two variant bruschettas, courtesy of Teca Restaurant and The Rosseau Resort and Spa. For more recipes, go to http://www.therosseau.com/The-Rosseau-JW-Marriott/Resort-Restuarants-Dining-4.html

Fig, Apple and Brie Bruschetta

10 dried figs, diced

4 Granny Smith apples, peeled and diced

1 shallot, diced

¼ cup Modena balsamic vinegar

2 tbs. honey

1 tbsp extra virgin olive oil

6 slices Brie cheese

1 apple, cored and thinly sliced

1. In a hot skillet, add oil, sauté the figs, apple and shallot

2. Once soft, add vinegar and reduce by half

3. The balsamic vinegar will become thicker, coating the figs and apples

4. Remove from heat and add honey

5. Cool, then place desired amount on the crostini

6. Top with Brie (you may wish to melt the Brie slightly under the broiler)

7. Garnish with thinly sliced apple

Classic Tomato Bruschetta

6 Roma Tomatoes, seeds removed and diced

1 small red onion, diced

3 cloves of garlic, crushed

1 bunch of basil, chopped

2 tbs. extra virgin olive oil

1 oz white balsamic vinegar

1 tbs. sugar

Salt and pepper to taste

1. Combine all ingredients, chill and season to taste

2. Spoon tomato mixture onto crostini

3. Garnish with fresh basil and a drizzle of extra virgin olive oil

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