The widespread popularity of bruschetta today is no doubt due to the fact that it is a wonderful way to start a meal — especially when accompanied by a good bottle of wine, or with a summer appetizer. There is something particularly gratifying about these appetizers because they are usually served warm, and add instant color and festivity to the table. Sometimes bruschetta can even be a meal in itself, especially for lunch.
Since just about anything that goes well with bread is also suitable for bruschetta, the possibilities for fresh toppings are virtually limitless.
- Vegetables such as tomatoes and peppers can be used raw, or chopped with just a bit of olive oil, garlic and herbs.
- Grilled zucchini and eggplant make great toppings. Cooked artichokes and mushrooms are also favorites.
- Toppings can also be combined with various cheeses like mozzarella, Gorgonzola, Parmigiano, or goat cheese.
- Due to the very small amount of vinegar used, all the toppings also make a great base for certain pasta sauces, which can be made particularly tasty with the addition of other vegetables — or when quickly sautéed with a bit of olive oil or cream.
- Bruschetta toppings are also ideal as enhancements for curry dishes. (Curry, by the way, has begun to be incorporated in pasta recipes in many Italian restaurants today.) Adding just a spoonful of one of these toppings will add a real zing to your favorite recipes.
- Bruschetta, when served with assorted cured olives and antipasti, makes a simple and elegant meal.
Tip: When making bruschetta, don't grill the bread for too long. It should be crunchy but still moist. Any high-quality fresh bread can be used, but try to avoid industrially produced bread, or any bread that tends to break into crumbs. It is difficult to prepare bruschetta with such bread, and more importantly, difficult to eat each piece.
More cooking delights