Introduction:
I have been inspired. In a food community on Google Plus somebody posted a wonderful antipasto plate; I commented on how stunning it looked and how incredible the flavours must have been. In summary it was a culinary opera with many parts that came together melding in to one dramatic plate of food. There was radish, asparagus, a sweet and tart aged balsamic vinegar, salty prosciutto and creamy mozzarella; and then some pickled onion for acidity and ripened tomato for an umami hit. A perfect Italian summer on a plate.
Suitably inspired I banged together a rather quick but unforgettable bruschetta – and it just felt like a real celebration of the vibrancy of fresh Italian food.
Traditionally bruschetta is bread, usually ciabatta because of its open light structure, grilled on both sides and eaten warm with olive oil; and often served with a savoury garnish. It is said that bruschetta, which of course is of Italian origin, was used to test the new season’s olive oil. Now, it has become more about the savoury garnish and can be found topped with anything from cannellini beans, onion and sage, as in the Tuscan version of beans on toast, to cabbage, garlic and chilli.
The version on this here blog celebrates the fresh flavours of Italy and one that I picture whilst dreaming about looking out on a summer morning over the rolling hills of Tuscany. In it there is a medley of sweet miniature tomatoes, peppery radish, great olive oil, sweet and acidic aged balsamic, parsley, fennel fronds, sea salt and coarsely ground black pepper. Essentially it is served on crunchy griddled ciabatta. Buon appetito.
