TasteFood: Cooking inspiration for a bruschetta trifecta

Don’t underestimate the open up-confronted sandwich. As uncomplicated as they might sound, these topless sandwiches are normally a refreshing and ornamental reflection of the time and their delicacies. They array from sleek and minimal to rustic and hearty, with prospers that replicate their tradition.

The ingredients differ extensively, from salads and spreads to cold meats and smoked fish to cheese and fresh vegetables. The Scandinavians are famous for smorrebrod, topped with Nordic specialties these kinds of as herring, salmon and fried plaice. The French contact their creations tartines, which may consist of breakfast servings of toasted baguettes slathered with butter and jam. The Italians are ideal identified for bruschetta — thick slices of toasted bread brushed with garlic and olive oil, often topped with a tumble of sweet tomatoes and dazzling basil.

In each and every situation, the open up sandwich starts with a piece of bread, which serves as a plate on which the toppings are layered. Toasting the bread provides framework and slows down the process of the bread getting to be soggy. A smear of butter or delicate cheese, or a distribute this kind of as mashed avocado or hummus, might be included. This helps to generate one more protective barrier from juices that will dribble down and soak the toast.

From there, a layer of greens and various toppings unfold. They can be meticulously composed or basically layered with items tumbling to the facet. The sum is a marriage of substances, textures and, of system, taste that invites arms-on feeding on.

This bruschetta recipe is a “threefer” — a easy bread base on which a few distinct topping possibilities highlight the late summer season season. It’s Italian in inspiration, with a touch of California wine region, showcasing seasonal fruits and vegetables layered on crusty wedges of sourdough baguette. It is informal still exquisite, and a excellent starter or gentle meal, ideally enjoyed al fresco under the placing late-summer season sunshine.

Bruschetta

Will make 8 servings

BREAD:

1/2 cup extra-virgin olive oil

1 garlic clove, minced or pushed as a result of a press

1 sourdough or French baguette

Directions: Incorporate the oil and garlic in a smaller bowl. Reduce the baguette into 4 equivalent sections. Halve each part lengthwise. Brush the lower sides of the baguette with the oil. Prepare on a baking sheet and broil till mild golden. Alternatively, grill the bread till evenly toasted. Organize on a platter and assemble with your wanted toppings.

TOPPINGS

Tomato Corn Salsa Topping (for 8 bruschetta):

Refreshing corn kernels from 1 huge ear of corn

2 vine-ripened tomatoes, seeded, diced

1/4 cup finely chopped red onion

2 tablespoons finely chopped Italian parsley leaves and/or clean cilantro leaves

1 modest garlic clove

1 tablespoon additional-virgin olive oil

1 tablespoon contemporary lime juice

1/4 teaspoon kosher salt

1/4 teaspoon freshly floor black pepper

Directions: Incorporate the salsa elements in a bowl. Taste for seasoning. Spoon the tomato corn salsa around the bread.

Fig and Gorgonzola Topping (for 8 bruschetta):

6 to 8 ripe figs, stemmed, sliced

3/4 cup crumbled Gorgonzola dolce (or contemporary goat cheese)

2 tablespoons chopped walnuts (optional)

1 tablespoon chopped refreshing rosemary leaves

Finely grated lemon zest

Extra-virgin olive oil

Freshly ground black pepper

Directions: Organize the fig slices and the cheese on the bread. Sprinkle the walnuts, rosemary and lemon zest on prime. Drizzle with a few drops of olive oil and garnish with black pepper.

Prosciutto-Arugula Topping (for 8 bruschetta):

8 slices prosciutto

2 cups toddler arugula leaves

Further-virgin olive oil

1/2 cup Parmigiano-Reggiano cheese shavings (from a vegetable peeler)

Contemporary basil leaves for garnish

Freshly floor black pepper