Good Gourmande Day Everyone!
I still remember my first taste of bruschetta. We were 54 students interested in expanding our cultural horizons because we all went to a good college that pushed the liberal arts and an international mind-set. We had come to Rome to marvel at the School of Athens, to stand in awe of the Romans’ mighty Colosseum that stands like a grand old Dame, like a Catherine Deneuve, more confident in her prowess than any of the sturdier newer buildings that line the avenue. We had come to discuss the implications of Machievelli. We listened to lectures on Roman columns, on Michelangelo’s robust style that featured Herculean women – busty and muscled like gladiators. All of these things were of interest to us. Honestly. But no one was disappointed when our infectiously enthusiastic professor Francisco Gómez Santiago, who, like most Spaniards, introduced himself informally as Paco, called time out. Our feet were worn out from museum and church touring marathons and we were dying to eat. Italian food!
Bruschetta will always remind me of that time in Italy and by association of my old roommate and friend. After studying in Italy for a semester, she was enthralled with Italians, gelato, and bruschetta. The first time she made bruschetta at home she delivered a rhapsody about the dish and its phonetic. Henceforth, let the Anglo-Saxon world know that this dish is called BROOS- K -TA.
Last week I had the pleasure of sitting over bruschetta with two friends. One of them is a new friend. We’ve only met twice thus far. But it was a lovely meal. Lots of free-flowing laughter and lip-smacking. I think Nigella Lawson was right when she said that food is one of the best ways to get to know people. You can lie about many things but not about what you find delicious.
Bon Appetit!
If you’re making bruschetta at home, I recommend cutting the bread in slices no thicker than your hand. Otherwise the toppings tend to fall off and spill everywhere.
Fresh cherry tomatoes, bell peppers, onions. Cheese of your choice {I like Pecorino and Goat Cheeses}
- Fry chopped up peppers and onion in shallow pool of olive oil. Season with spices. I like basil or thyme, dry parsley leaves, salt, pepper.
- Cut width-wise for slices about as wide and thick as your hand. Then toast each slice on a greased frying pan until golden on both sides.
- Cut cheese and tomatoes and toss in with peppers and onions. Serve on warm toast.
