Thursday, February 24, 2011

A Toast to Bruschetta!

An appetizer from Central Italy dating back as early as the 15th century, bruschetta is a simple grilled bread that is rubbed with garlic and can be topped with a range of ingredients from savory to sweet.

We prepared two varieties of bruschetta, an Asparagus-Proscuitto and a Zucchini-Ricotta Salata.

These tasty appetizers can start any party in style.


How to Make Bruschetta

Thinly slice a baguette; arrange in a single layer on a baking sheet.  Brush with olive oil and sprinkle with salt.  For a sweet bruschetta brush with softened butter and sprinkle withs alt and sugar.

Bake at 425 degrees F until lightly golden, about 7 minutes.  Let cool slightly, then top as desired.

ZUCCHINI-RICOTTA SALATA
Slice a small zucchini into long ribbons with a vegetable peeler or mandolin.  Toss with lemon juice, olive oil and a big pinch of salt.  Rub the warm toast with rounds of smashed garlic clove.  Top with the zucchini, shaved ricotta salata and fresh pepper; drizzle with any juices from the zucchini.

ASPARAGUS-PROSCUITTO
Toss halved asparagus spears with olive oil, salt and pepper on a baking sheet.  Roast at 450 degrees F. until slightly crisp, 7 minutes.  Spread softened butter on the toast rounds.  Top with sliced proscuitto and then roasted asparagus.

Enjoy!



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44 comments:

Big Dude said...

So easy and so delicious - yours make me want some right now for breakfast

Days at Buttermilk Cottage said...

Bruschetta is one of my favorite appetizers. We actually have it as a side more often than as an appetizer. However, I've only made the tomato topped version. Love the look of your two and will definitely give them a try.
Best,
Susan

From the Kitchen said...

We like bruschetta a lot. I do, however, need to branch out beyond the traditional and I'm happy to have these new and delicious looking ideas!

Best,
Bonnie

Tanna at The Brick Street Bungalow said...

Ditto what Bonnie said! Thank you, Velva!

The Food Hound said...

Bruschetta reminds me of summer :) Mmmmmm :)

Ana Powell said...

Such a delicious classic ♥

MaryMoh said...

Mmmm....delicious. Looks simple to make. I would love to try.

Claudia said...

The zucchini-ricotta salata will be on my table on Saturday. Love these taste treats.

Lea Ann said...

I made so many versions of bruschetta last summer that my husband forbid me to use the word in the house. :-) Love these two versions and have bookmarked them.

Andrea the Kitchen Witch said...

Delicious and beautiful! The asparagus one is calling my name :)

T.W. Barritt at Culinary Types said...

I love bruschetta - so simple to prepare, and a great use of day-old bread, it's always a show-stopper. You've given me two new ideas right here.

Anncoo said...

Mmm...these are so simple and delicious. Really great for party :)

Mimi said...

A little taste of summer.
Mimi

Bridgett said...

The asparagus and prosciutto caught my eye. i am craving a bite!

Julie said...

I love bruschetta, but have never had these versions...they sound just wonderful!

Marguerite said...

These bruschetta look so tasty and so easy, too! The asparagus/prosciutto is a must try!

That Girl said...

I was just reading an article about bruschetta last night and thinking how fun it would be to have a bruschetta party.

MÜJDE said...

Çok leziz görünüyor.

Michael Toa said...

Both bruschetta looks delicious. I just have to get a bite of each :)
Great for a party or any time I say...

From Beyond My Kitchen Window said...

You can never go wrong serving bruschetta. Everyone always likes it. Yours look delicious.

Design Wine and Dine said...

I agree! Can not go wrong and WILL start a PAR-TAY off right! Both of these bruschettas are just topped with perfect flavors! Beautiful!

Eliana said...

I don't need a party to enjoy these. They look amazing.

Chef E said...

If the ingredients ever make it on my bread...yum!

smalltownoven said...

Bruschetta is one of my favorite ways to showcase fresh produce and have an easy appetizer! These look amazing!

A Canadian Foodie said...

Each is beautiful and the options are endless. Great pics and great recipes.
YUM!
:)
Valerie

LaDivaCucina said...

I like the zucchini with the ricotta salada, yum! And while we are at it, it's pronounced BROO-SKETTA, not BROO-SHETTA. There is no K in the Italian alphabet, so the hard sound comes from "ch," like chianti or zucchini. Thanks for the delicious post Velva!

rosaria said...

Versatile and convenient. Your varieties are mouth watering.

Umm Mymoonah said...

Wow! Looks classic, yummy yumm.

LindyLouMac said...

I had no idea Bruschetta was so ancient, these look tasty.

Chris said...

A great pairing! Excellent idea and plating.

teresa said...

so so gorgeous, i would eat this any time of day!

Mary said...

What a lovely new approach to an old favorite. I really like this a lot. I hope you have a great day. Blessings...Mary

5 Star Foodie said...

Perfect appetizers - I like both the zucchini-ricotta salata and the asparagus prosciutto combinations!

Cooking Gallery said...

This is a real great idea for tapas...Yum! Thank you for sharing :)!

Angie's Recipes said...

I simply adore those bruschetta! I could eat them as the main!

Stella said...

Hey Velva! These bruschettas look absolutely delicious. I like that way you have asparagus on them. I bet that was so fresh and crunchy-yum yum! Oh, and I always forget to rub my toasted French or Italian bread with garlic. Thanks for reminding me. It does make a difference...

Kim said...

I could make an entire meal out of these bruschetta. I don't even think I could pick a favorite between the two. I love them both!

Reeni said...

I could munch on these all day long! Love the zucchini one!

Chow and Chatter said...

love bruschetta these look amazing :-) enjoy the weekend Velva

grace said...

both of these versions are definitely an improvement upon the traditional--beautiful work, velva!

Rachel Cotterill said...

I love bruschetta but I'd never heard of a sweet version. You'll have to post some typical sweet toppings for us ;)

The Japanese Redneck said...

I can see where the phrase "eat with your eyes" comes from.

The Absence of Alternatives said...

Love Bruschetta even though I don't know how to spell it!

Megan Carroll said...

I am intrigued by the Zucchini Salata. my local CSA sends me like ten of them each month and we are not the biggest eaters of that particular simmer squash... and I will take any excuse to make and use ricotta.

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