|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.