A Toast to Bruschetta!

PUBLISHED ON: 02.24.2011

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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