A trio of summer bruschette, today: caprese bruschetta, eggplant and zucchini bruschetta, and sardine and arugula bruschetta. A solution for any time of day, fresh, quick, and, what’s more, in the cases I’m presenting to you, very healthy. Bruschetta is one of the most traditional antipasti in Italy, especially from the central part of the country. The base is always a slice of bread from the day before, since, by the way, it is one of those humble dishes, born to make use of food that is theoretically no longer at its peak.
The bread is toasted or grilled, and from there, you can add practically whatever you want, just like with a sandwich. In Italy, they are usually made with hard wheat flour bread and, in some regions, without salt. While I was in Italy, I ended up becoming fond of bruschette made with unsalted bread. Maybe it’s just my quirk, but I felt it helped me to perceive the flavor of the other ingredients more clearly.
The first time I went to a restaurant in Rome that served bruschette, when I found out that “la semplice” was just a slice of toasted bread with a drizzle of oil, I was almost indignant. It seemed a bit shameless to me that they would try to pass off something like that as an appetizer, no matter how many people were around eating it with a knife and fork. Ah, but when I tasted it… What bread, how well toasted, and what oil! Fantastic! There is nothing more true than the fact that if the ingredients are of good quality, a little is enough to feel like you are savoring a dish fit for a king.
Since this is the first time I’m writing a post about bruschette and I’m aware that with the heat, some of you have less desire to cook, not to mention that if you are on vacation you might much rather spend your time on other things, I will show you how to make three very easy ones. It should also be said that they are very fresh and light. The caprese is one of the most typical. As its name suggests, it is nothing more than the famous caprese salad with mozzarella, basil, and tomato made into a bruschetta.
The eggplant and zucchini one takes 5 minutes more work, but tell me any other dish that looks just as beautiful and doesn’t force you to invest 5 times more time. If you have leftover mozzarella and feel like it, you can add a little. The sardine one is not exactly very typical, and even less so with Montserrat tomatoes, which are local. I also confess that it was the first time I made it, but it was worth it. You won’t regret it.
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The card
- Ingredients for 1 caprese bruschetta:
- 1 slice of round bread or any bread with a dense crumb, preferably from the day before
- 1 very red and ripe tomato
- 6 pitted black olives
- 40 g of mozzarella
- 2 basil leaves
- 1 clove of garlic
- Oregano
- Olive oil
- Salt
- Ingredients for 1 eggplant and zucchini bruschetta:
- 1 slice of round bread or any bread with a dense crumb, preferably from the day before
- 5 slices of eggplant
- 5 slices of zucchini
- 2 strips of canned red pepper
- 1 clove of garlic
- 3 tablespoons of olive oil
- 1 tablespoon of Modena vinegar
- Salt
- Parsley
- Ingredients for 1 sardine and arugula bruschetta:
- 1 slice of round bread or any bread with a dense crumb, preferably from the day before
- 2 canned sardines
- 3 slices of Montserrat or salad tomato
- 10 arugula leaves
- Half a clove of garlic
- Olive oil
- Pepper
- Salt
- Caprese bruschetta:
- Remove the stem from the tomato, dice it, and put it in a bowl.
- Add the mozzarella to the bowl, also cut into small cubes.
- Slice the olives and add them to the rest of the ingredients.
- Tear the basil leaves with your fingers (this way they wilt less).
- Dress the contents of the bowl with a pinch of oregano, the basil, salt, and olive oil.
- Toast the bread, rub the garlic on the side where you will place the ingredients, and place the contents of the bowl on top.
- If desired, you can garnish with a whole olive or a sprig of basil.
- Eggplant and zucchini bruschetta:
- Heat the griddle and, when hot, add a drizzle of oil and the slices of zucchini and eggplant.
- Turn the vegetables over so they cook on both sides.
- Prepare a vinaigrette with the oil, vinegar, salt, and the half clove of garlic, previously minced.
- Toast the slice of bread.
- Dress the vegetables with the vinaigrette and place them on top of the slice of bread.
- Add the couple of strips of pepper, a little chopped parsley, and a final drizzle of oil.
- Sardine bruschetta:
- Cut the sardines in half and remove the bone.
- Toast the slice of bread and rub the garlic on the side where you will place the ingredients.
- Place the tomato slices on the slice and season with a little salt and pepper.
- Add the arugula leaves and the sardines.
- Dress the bruschetta with a drizzle of oil.
