Ruth Henrich – Page 3 – Armstrongpalooza

These recipes are from my cooking trip to Tuscany and were found in my favourite book, UNDER A TUSCAN SUN by FrancesMayes. Bruschette Recipes From Ruth Henrich (from my cooking trip to Tuscany) Bruschette is an antipasti that appears on every menu in Tuscany. Bruschette are pieces of bread onto which various toppings are piled or spread. A typical platter of crostini includes several choices; crostini di fegatini with chicken liver spread being the most popular in Tuscany and is sooooo very good, fresh tomato and basil, eggplant, etc.. The only limitation is your imagination. Winter’s robust Bruschette are fun to prepare at the fireplace. These recipes come from my favourite book, UNDER A TUSCAN SUN by FrancesMayes. Crostini bread or baguetteolive oilwhole cloves of garlic (peeled )tomatoes (peeled, seeded and chopped (or at least seeded and chopped))liver pateProscuittoherbs (parsley or basil, thyme, rosemary chopped (leaves and tender stems) FRESH IS BEST)Parmesan or Pecorino cheeseor whatever your imagination can create (like walnuts, almonds (chopped of course), kale, swiss chard, eggplant)Salt and pepper Bruschette are made from regular bread and sliced, dipped or brushed quickly in olive oil and grilled or broiled, then rubbed with a clove of garlic. Bruschette with Pecorino and NutsPrepare Bruschette as described above. For each Bruschetta, slowly melt a slice of pecorino (or fontina) in a pan on hot coals or on the stove. When slightly melted, sprinkle chopped walnuts over the cheese. With a spatula, slide the cheese onto the grilled bread. Bruschette with Pecorino and ProscuittoPrepare Bruschette as described above. In an iron skillet over the coals or in a nonstick pan on the stove, slightly melt slices of pecorino, top with proscuitto then another slice of pecorino. Flip over so that other sides melt and are crisp around the edges. Slide onto bread. This can also be done on the bread and placed under the broiler. Bruschette with GreensPrepare Bruschette as described above. Chop cavolo nero, black cabbage, or Swiss chard. Season and sauté in olive oil with 2 cloves of minced garlic. Spread 1 or 2 tbsp on each Bruschetta. Bruschette con Pesto di RucolaThis variation on the standard pesto is equally good with pasta. Makes about 1- ½ cups. Prepare Bruschette as described above, this time cutting the bread into small pieces. In a food processor or mortar, combine a bunch of Arugula, salt and pepper, 2 cloves of garlic and ¼ cup of pine nuts. Blend together, and then slowly incorporate enough olive oil to make a thick paste. Add ½ cup of grated parmigiano. Spread on grilled bread. Bruschette with Grilled EggplantBake an eggplant on a piece of foil in a moderate oven until it is almost done, about 20 minutes. Slice and salt. Finish it off on the grill for a more smokey taste. Let rest on paper towels for a few minutes. Brush each slice of Crositini lightly with olive oil, sprinkle with pepper and grill. Chop ½ cup of fresh parsley, mix with some chopped fresh thyme and marjoram. Lightly brush the eggplant with oil again if it looks dry. Place a slice on a piece of prepared Bruschetta. Sprinkle with some of the herb mixture and a little grated pecorino or Parmigiano. Heat briefly in the broiler to melt cheese slightly. All of the above recipes with nuts can be made without nuts. Appetizer, lunchItalianappetizer, bread, fresh, italian