Bruschetta is quick, fun finger food!
Now that it’s officially summer, I see “bruschetta” popping up on restaurant menus everywhere. It must be the abundance of summer vegetables that makes bruschetta such a popular item. My kids and I love it and are excited to see it in area restaurants and also to make it at home. If you’re not quite sure about this menu item (or how to pronounce it), I’ll start with the basics:
Bruschetta (brus’ket.ta) originated in central Italy. It consists of grilled bread rubbed with garlic, then topped with extra virgin olive oil and salt and pepper. You can bake the bread in the oven or grill it outside (my favorite way to make it). There are endless possibilities of toppings for the grilled bread: tomatoes, cheeses, vegetables, meats, cheese, and even fruit (I found a recipe on FoodNetwork.com for strawberry bruschetta that sounds wonderful for breakfast or dessert).
Because this dish is so versatile, it’s perfect to make with kids. Parents can slice and grill the bread while the kids choose the ingredients to spoon on top of the bread. Let the kids experiment with different ingredients (start with four or five) and flavor combinations. Some of the ingredients I recommend for kids are ham and prosciutto, fresh basil, cilantro, parsley, parmesan, mozzarella cheese, or goat cheese, drained and rinsed canned cannellini beans, sun-dried or fresh tomatoes, canned artichoke hearts, and sliced olives (green or black).
The kids can start by rubbing the garlic on the bread, then add one or two of their ingredients. They can even experiment with one ingredient used in different ways – a whole basil leaf or thin slices of it. I recommend they taste their creation a few times during the process. This helps them identify what flavors they like, and which ones complement one another (and, of course, which flavors don’t work together).
To get you started, I’ve included two of my favorite recipes. But this is just a start: I found many recipes for bruschetta on FoodNetwork.com. (But, while sea-urchin bruschetta looks interesting, I think I’ll stick to basil and beans.)
Bridget O’Boyle teaches kids and adults to cook at Cooks of Crocus Hill.
Basic Bruschetta
(Courtesy of Mike Rockhold)
1 baguette
Extra virgin olive oil (I recommend Whole Food’s 365 brand)
1 clove garlic, cut in half
3 medium tomatoes, cored, seeded, diced
1/2 cup chopped sweet yellow onion
1/3 cup Parmesan, grated
1/4 cup snipped fresh basil
2 teaspoons balsamic vinegar
1 teaspoon minced garlic
1 teaspoon kosher salt
Slice baguette into 1/2-inch-thick slices on the diagonal. Brush each side with olive oil. Arrange on a baking sheet: bake in a preheated 375-degree oven until crisp and golden brown, turning once (8-10 min.). Rub garlic clove on one side of each bread slice. In a medium bowl, thoroughly combine the remaining ingredients. Spoon tomato basil mixture on bread slices and serve immediately.
White bean bruschetta
(Adapted from Rachael Ray)
1 baguette
1 14-oz. can cannellini beans, rinsed and drained
1 clove garlic
1 1/2 tablespoons extra virgin olive oil
4 sprigs fresh mint leaves
6 sprigs fresh thyme leaves, stripped from stem
Coarse salt and black pepper
3 tablespoons chives, chopped
Toast baguette according to the recipe above, brush with olive oil, and rub with garlic clove. Place remaining ingredients except chives in the bowl of food processor and pulse until a smooth paste forms. Pile the mixture on bread slices and sprinkle with chives.
