Monday, September 19, 2011

Appetizing Spread of Bruschetta

I haven't been trying new recipes lately; just cooking the dishes we love with fresh, natural, local, organic produce. But that doesn't stop me from looking and appreciating an appetizing idea from the LA Times Test Kitchen.

Photo courtesy of LA Times

Food editor Russ Parsons, the California Cook of the LA Times, offers a new spread on bruschetta:
When I was cooking a dinner party for a good friend recently, she suggested we try an idea she had seen in a magazine, something the authors called a "bruschetta bar" — setting out toast, olive oil, tomatoes, mozzarella and basil and letting guests construct their own bruschetta. I liked the idea — there's nothing that enlivens a dinner like forcing your guests to help prepare their own food.

That assortment didn't seem particularly generous, so I added a couple more toppings — grilled figs, prosciutto and fresh ricotta — just for a touch of abbondanza. It was a lot of fun, but afterward it struck me that even that expanded selection really was just a start. Particularly at this time of year, when the markets are overflowing with the best of the summer vegetables — tomatoes, eggplant, peppers — the possibilities for bruschetta toppings are almost limitless.

Have a look. 
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