Traditionally a bruschetta is a palate starter or antipasto. It consists of toasted bread (often stale) drenched with olive oil (obviously good quality), rubbed with garlic and topped with ripe tomato, herbs and seasoning. Growing up we would have an almost upside down bruschetta. Nonna would lay slices of sun ripened tomatoes from the garden on a plate, drizzled with olive oil, seasoned and topped with basil, garlic and onion. We would place 2 day old bread on top of the juicy tomatoes and let it sit for a couple of minutes, until the juices had soaked into the bread. Then we would literally squish down the bread until the tomato became intertwined in the bread. When you opened your mouth the smell of the tomato would hit your palate first, then a myriad of textures would dance on your tounge, the edges of the crunchy bread would crunch in your ear and the sweet tomatoes would make your tounge sing. Using stale bread, while it may seem odd, is using the 'waste not want not' philosophy and some how like a sponge, when juices and olive oil hit the bread, the bread comes back to life.

Guide

Next time you are making your lunch and reach for the ingredients to make a ham and salad sandwich, STOP. While traditionally bruschetta may have tomato on top, variety is the spice of life. Go back to your fridge and have a look at the beautiful fruit and veggies you have and think of irresistible pairings that will make your mouth water. In the summer you can make something refreshing using seasonal tomatoes and basil or fresh mango salsa with mint. In winter think sauteed brussels sprouts and silver beet with goats cheese.

While these may seem like odd combinations for a sandwich, on an open sandwich or bruschetta it’s a different story. The toppings hit the roof of your mouth and the flavour of the toppings and the bread meld together like an intertwined marriage.

I had some beautiful broad beans and golden beets in the fridge. I also brought a beautiful loaf of crusty sourdough kamut bread. Here is what I topped my bruschetta with and hopefully this provides some inspiration for you:

Bruschetta 1:

Caprese Salad and Broad Bean Bruschetta

~ Roasted garlic smeared on bread and topped with;

~ Broad beans - I like them fresh but you could steam them

~ Buffalo milk cherries

~ Basil

~ Grated lemon rind

~ Roasted cherry tomatoes

Bruschetta 2:

Duo of Beetroot Bruschetta

~ Avocado smeared on bread

~ Beetroots - both golden and purple steamed and sliced

~ Fennel - shaved and fronds

~ Feta - crumbled on top

Tips for Preparation

~ If you have very fresh bread, so that the topping doesn't create a mussy bread you can toast the bread.

~ When thinking about toppings always have a spread, oil or flavor that sits directly on the bread. This creates the link between the topping and the bread.

~ If you are not convinced by your topping and it doesn't have many soft ingredients a drizzle of oil can help the your creation. For a topping with tomato nothing goes better than olive oil. If you have a fruit like mango you could use a nut oil such as macadamia.

One of they keys to a bruschetta with toppings that create the perfect marriage is the quality of the bread, even if its stale the texture and firmness makes the bruschetta. Not everyone can have 2 day old bread made from their Nonna's backyard wood fired oven,. For everyone else find a good bakery that uses traditional baking methods, and a high quality bakers flour. The bread needs to hold its form, bread that can be squashed into a ball - is not bread! I used a beautiful Kamut bread from my local bakery the Honey Thief in Blackburn Victoria. On a Saturday morning, the lines are out the door, however it is totally worth the wait. They use stoned ground organic flour and the bakers are not just bakers they are artisans!

Words By

Anita La Forgia

Life learner, multipotentialite, lifestyle elevator and creator

A treechanger who cooks to elevate life. Anita is passionate foodie using local, quality and seasonal ingredients. Living in the Macedon Ranges in Victoria she frequents the local farmers markets each week, with her beloved luggy. Her grandparents instilled the life skills of sustainable living, before sustainable living was a buzz word. She grew up in a restaurant and completing her International degree at César Ritz colleges in Switzerland, the heart land of hospitality, food and service.

Bruschetta ~ Meal/Snack