Antipasto Bruschette

bread & stuff

not to be all “italian” but bruschetta (brew-SKET-ta) actually refers to the char of the bread, which then gets smothered in olive oil and topped with any number of salty bits. here are a few options for how to properly serve this classic appetizer

how many servings you choose to make is none of my business

for the bread

1 loaf of quality bread (if you live anywhere near Berkeley, it’s gotta be Acme) cut into thick but portable slices

~1/4 cup olive oil

2 garlic cloves, peeled but whole

i could truly write an essay on bread– lol just kidding, i did write an essay on bread: here. if you care not about the particularities of gluten’s best creation, carry on.

generously drizzle your bread of choice with quality olive oil and grill it over high heat until its crisp enough to withstand the toppings you’re about to pile on

scrape each toasted piece of bread with the raw garlic (you could skip this step but WHY)

for the toppings

prosciutto & cheese

1/4 lb. prosciutto

4 oz. goat cheese

2 oz. mascarpone

1 oz. parmesan cheese, finely grated

1 tsp. salt

drizzle of honey and chopped chives for garnish

this part is super complicated, stay with me:

mix all the cheeses together with a spatula or spoon until everything is homogenous. season with salt to taste

spread cheese mixture on the warm toasty bread, top with a ribbon of prosciutto, and drizzle with honey.

if you’re feeling fancy, sprinkle on some chives or parsley, whatever green garnish you have on hand– it’ll taste great without the green too.

with your fingers, or a wooden spoon if you’re a dainty cook, gently smash the olives until they are barely hanging together

in a bowl, combine the vinegar or lemon juice with the parsley, shallot, salt, and pepper flakes. toss in the olives and then spoon atop the warm, crusty bread

wait for the juices to slightly absorb and it’s so…good.

olives & shallots

1/2 cup pitted castelvetrano olives

1/4 cup chopped parsley

1 shallot, finely minced

2 tbsp. red or white wine vinegar or lemon juice

salt & red pepper flakes, to taste

classic tomato & basil

2 cups diced fresh tomatoes (2 large tomatoes)

1/4 cup quality olive oil

2 tbsp. fresh basil (a chiffonade is pretty but feel free to chop it up)

2 tbsp. chopped parsley

2 garlic cloves, finely chopped

salt and black pepper, to taste

gently combine all the ingredients. then with the bread and the toast…you know the drill.

Nutrition Information

(includes recommended garnish)

contains approximately 226 calories per serving

16g carbohydrates/8g fat/ 25g protein

2 thoughts on “Antipasto Bruschette

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