Monday, July 29, 2013

Summertime Bruschetta

Lemon Zucchini Bruschetta

2 medium zucchini sliced lengthwise with peeler
1 lemon
coarse salt and pepper
4 slices crusty bread
Extra-virgina olive oil for drizzling
1 or 2 wide shavings of parmesean

 In a medium bowl, toss together zucchini and zest and juice from 1 lemon; season with coarse salt and ground pepper. Cover with plastic wrap and marinate at room temperature until zucchini is softened, about 30 minutes.  Heat broiler, with rack in top position. On a rimmed baking sheet, place 4 slices crusty bread, 1/2 inch thick, in a single layer. Drizzle extra-virgin olive oil over each slice. Broil until browned around edges and tops are toasted, 2 minutes, rotating sheet frequently. To serve, divide zucchini among toasts, cutting bruschetta in half if desired. Top each with 1 or 2 wide shavings Parmesan and a drizzle of oil.

Melted Chocolate with Fleur de Sel Bruschetta
Chocolate Bruschetta

Dark chocolate
Fleur de sel

 Melt dark chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, and spoon over toasts (do not rub toasts with garlic or drizzle with oil in this variation). Sprinkle with fleur de sel.

Ricotta with Lemon, Basil, and Honey Bruschetta
Ricotta Basil Bruschetta

Fresh ricotta
Lemon zest
Basil leaves
Delicate honey, such as acacia

 Mix fresh ricotta with lemon zest, and spread onto toasts (do not rub with garlic or drizzle with oil in this variation). Add a few basil leaves, and drizzle with a delicate honey, such as acacia.

 Courtesy: Martha Stewart

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