Bruschetta gourmand

I have already told you that I love the bruschetta? Then, lets face it: I really like the bread, so much so that I'm now ' freed ' from bakeries and, for two years now, I prepare at home with my sourdough, Ugolino. Pleasing me bread, whatever you have as protagonist finds my wholehearted appreciation. For this I like bruschetta, because they have a rich and versatile condiment, but making the bread which, in my opinion, should be a nice homemade bread, best if baked in a wood-fired oven, with the crisp crust and flavorful and a dense crumb but well alveolata, strictly durum wheat flour. Today's recipe then is simple: a plate of mixed bruschette, perfect for an aperitif or an informal dinner during hot summer, because they are dressed so refined and varied, so everyone will find what he pleases. Fundamentals, given the simplicity of the dish, the ingredients, that should be excellent, especially the oil. There's a vegetarian, with cherry tomatoes, Jalapeno, red onion from Tropea, Basil and feta, one with soft cheese, Marjoram and from Cetara, one with goat cheese, smoked salmon and fresh mint, and even a sweet, with robiola, Grilled apricots, honey, thyme and pistachio nuts. Have fun!

Ingredients for 4 people:

  • 16 slices of homemade bread, baked in oven
  • high quality extra virgin olive oil (I used an oil produced from olives of Nocellara del Belice Dop)
  • salt and pepper

for the bruschetta al pomodoro

  • 6 cherry tomatoes
  • 1 fresh onion
  • Basil as required
  • jalapeno as required
  • 150 grams of feta cheese

for the bruschetta with salmon

  • 120 grams of smoked salmon
  • 250 grams of fresh goat cheese
  • fresh mint as required
  • fresh onion as required
  • a few drops of lime or lemon

for the bruschetta with anchovies

  • 250 grams of soft cheese
  • organic lemon zest grated as required
  • 8 from Cetara
  • fresh Marjoram or oregano as required

for the bruschetta with apricots

  • 250 grams of soft cheese
  • 6 not too ripe apricots
  • unsalted pistachios as required
  • honey as required
  • fresh thyme as required

 

Toast the slices of bread on a grill on both sides and sprinkle with a little extra virgin olive oil.

Wash the tomatoes and cut into brunoise, or diced very small. Chop the onion and diced chili also very thin slices. Chop the Basil with hands. Season with extra virgin olive oil and salt. Let Cook for at least 30 minutes. Coarsely crumble cheese Feta Pdo. Distribute the feta cheese on the bread and then sprinkle with tomato flavoured. Garnish with a little slice of chilli.

Chopping with a knife the salmon and onion, mix all ingredients and toss with extra virgin olive oil, with a little salt and a few drops of lemon juice. Work cream cheese with a spoon until creamy, Add the chopped Mint and rub a generous helping on the slices of bread; then completed with the tartare of salmon and garnish with some onion washer and a mint leaf.

Bone the anchovies Cetara and wash. Dry them thoroughly and cut into thin strips, from head to tail. Work cream cheese and lemon zest, spread the cheese on the slices of bread. Arrange the anchovies on bread harmoniously, Garnish with a few leaves of Marjoram or thyme.

Wash the apricots, cut them in half and remove the seed, and then cut into slices not too thin. Grilling, for a short time, Apricot slices on a hot pan. Spread the cheese on the slices of bread, arrange the grilled apricots, Sprinkle generously with honey and garnish with chopped pistachios and a few sprigs of thyme.

And now have fun, Enjoy your meal!

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2 comments

Anna July 14, 2015 at 11:27

ADA dear, that good these bruschetta. I'm curious to try that with apricots. I came up with a hunger. Alas 🙁 I can only see them. Congratulations dear. Good day Anna

Reply
Ada Parisi July 14, 2015 at 12:03

Hi Anna Darling! The apricot is my favorite… tasty! I embrace you, Happy holidays! ADA

Reply

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