Thursday, May 8, 2008

Italian Antipasto: Bruschetta

Bruschetta is certainly one of Itali's most famous export to the world. It is basically Italian Roti Kosong, plain grilled bread rubbed with garlic and drizzled with olive oil. We make it a little fancy here ~ warm, cripsy bread topped with olive oil and with other freshest ingredients possible.

As I start to look more into Italian food, I find that their cooking is extremely simple in terms of ingredients but freshness is a must. There is pure elegance in the simplicity of the dishes unlike French which is attained through precision and complexity.

Bruschetta is an excellent party entre dish. Bread can be made a day ahead. Toppings are cut and/or cooked earlier on in the day, to be assembled right before dinner.

1 loaf of french bread, cut slantly into slices of slightly more than 1 cm thickness (For a homemade version, please refer to previous recipe on French Bread)
4-5 garlic cloves
olive oil

1) Turn your oven to grill mode and grill at 180 deg, each slices for 1-2 min on each side or till the sliced bread is hard and dense and slightly brown. Take out.

2) Lightly rub with garlic clove on each side while it is still hot and out of oven. Drizzle some olive oil on the side you want to put your toppings on. Heap on the toppings of your choice.

Topping type 1: Tomatos and Basil
16-20 pcs of ripe cherry tomatos or 4 nos of big ripe tomatos
Fresh Basil to taste
1/4 of medium red onion or more according to taste (no chinese shallots please)

1) Cut cherry tomatos to quarters or cube shape. Roughly chop onion. Tear basils to smaller pieces.

2) Mixed all ingredients together and set aside. Season with salt and pepper or 1 tbsp of balsamic vinegerattes before topping onto grilled bread.

Topping type 2: Mixed Mushrooms
350 to 400 gm of mixed fresh mushrooms (oysters, button, shitake)
Dried rosemary, thyme
1- 2 tbsp of garlic
2 tbsp of olive oil
salt and pepper

1) Chop mushrooms to squarish pieces. Season with salt and pepper and garlic and dried herbs.

2) Heat up pan with olive oil and add seasoned mushrooms. Saute until all liquid evaporates. Set aside.

Assemble and serve.

1 comment:

Emily said...

Hi Greg, This recipe looks and sounds delicious! We're hosting a mushroom recipe contest and would love to have you submit this (or another favorite mushroom recipe you may have). The winner will be mailed 2 lbs. of wild Morel mushrooms! Recipes can be submitted the blog at

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