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It’s Bruschetta Blitz! Looking for a way to spice up your classic bruschetta? Try these innovative variations from the cookbook, “The New American Olive Oil” (Stewart, Tabori & Chang, 2009) by Fran Gage. Caramelized Onion and Balsamic Vinegar Bruschetta Ingredients: 6 tablespoons extra-virgin olive oil, divided 2 large onions (about 2 pounds), peeled, halved and thinly sliced fine sea salt balsamic vinegar to taste 4 slices grilled or toasted bread freshly ground black pepper Heat 4 tablespoons of the oil in a large skillet over high heat until it trembles, becomes aromatic and easily coats the bottom of the pan. Add the onions and turn the heat to very low. Sprinkle with salt. Cook the onions uncovered, stirring occasionally, until they are the color of a polished mahogany table, about 1 hour. Transfer the onions to a bowl and let them cool. Add balsamic vinegar drop by drop until the flavor of the onions is complex but not vinegary. Brush the bread with the remaining 2 tablespoons of oil. Put a generous pile of onions on each slice of bread. Add a few grindings of pepper and serve immediately. Serves: 4 Mustard Greens Bruschetta Ingredients: 4 slices grilled or toasted bread 1/4 cup robust extra-virgin olive oil, divided 2 garlic cloves, peeled and sliced 6 ounces young red mustard greens, stacked, rolled and cut into julienne fine sea salt freshly ground black pepper Generously brush the bread with half the olive oil. Heat the remaining oil in a medium skillet over high heat until it trembles, becomes aromatic and easily coast the bottom of the pan. Add the garlic and greens. Sprinkle with fine sea salt. Lower the heat to medium and cover the skillet. Cook, stirring occasionally, until the greens are wilted, about 4 minutes. Taste the greens. If they are too crunchy, add a little water and continue cooking until they are done to your liking. Top the bread with the greens, sprinkle with fresh pepper and serve immediately. Serves: 4
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