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Bruschetta & Crostini Recipe

Bruschetta & Crostini Recipe - House & Home

Three ways to try this Italian classic.

Ingredients: 

Roasted Tomato

This is your ace. In summer, the trio of chopped, luscious tomatoes, olive oil and fresh herbs sings the national anthem. In winter, canned or boxed tomatoes attain a new depth of flavour during a long nap in the oven. The plump little darlings garnish a roast or, chopped, wake up a last-minute risotto or frittata. If you want heat, scatter a tablespoon of red pepper flakes over the tomatoes while cooking.

60 or so cherry tomatoes, halved, stem ends trimmed; or 25 medium tomatoes, quartered; or 3 28-oz. cans san marzano plum tomatoes, drained, cut into quarters
1/2 cup extra-virgin olive oil
3 tbsp minced fresh rosemary or 1-1/2 tbsp dried
3 tbsp fresh thyme leaves or 1-1/2 tbsp dried
3 tbsp fresh oregano leaves or 1-1/2 tbsp dried
5 garlic cloves, chopped
Salt and pepper to taste
Prepared bruschetta or crostini*

Grilled Red Radicchio

Small cubes of fontina or pecorino can be used with, or instead of, the prosciutto. This can be served, too, as a salad in whole leaves of the radicchio, which form pretty red cups.

1 head of red radicchio
2-3 tbsp extra-virgin olive oil
3 slices prosciutto, cut into slivers
1/4 tsp salt
1/4 tsp pepper
1/2 tsp fennel seeds, crushed
Prepared bruschetta or crostini*

Pecorino & Nut

Beneath the cheese and nuts, you can slip thinly sliced salami or prosciutto.

8 slices pecorino or fontina
1/4 cup walnuts, chopped
Prepared bruschetta or crostini*

* Preparing bruschetta and crostini: For bruschetta, grill or broil substantial slices of rustic Tuscan bread, brush with extra-virgin olive oil and sprinkle with salt. If you like, spear a clove of garlic with one side cut and rub the cut side across the bread before adding the olive oil. I usually cut the bruschetta in half unless it's being served at the table, because if you're standing up, big bruschetta can be unruly. For crostini, cut a long skinny loaf into slices about 1/3" thick. Toast them or not, depending on the topping.

Instructions: 

Roasted Tomato

Step 1: Preheat the oven to 200°F.

Step 2: Arrange the tomatoes cut side up on a parchment-lined 12" x 16" sheet pan. Drizzle the olive oil over them, scatter the herbs and garlic and season with salt and pepper. Bake for 2 hours, turning the tomatoes once.

Step 3: Coarsely chop the tomatoes for bruschetta, or simply press a tomato onto each crostino. Leftover tomatoes can be packed into jars, topped with olive oil and stored in the fridge for a week.

Grilled Red Radicchio

Step 1: Cut the radicchio head in two and put each half face down on a medium-heated grill. (You can, instead, use a 16" stovetop grill pan.) Let the radicchio slightly brown, 3-4 minutes, then turn the halves over with tongs and grill the other side for 2-3 minutes.

Step 2: When cool, chop the radicchio and place it in a medium bowl. Douse with 2 tbsp of the olive oil, and stir in the prosciutto, seasonings and fennel seeds. Add a little more olive oil if it looks dry. Pile on the prepared bread.

Pecorino & Nut

Step 1: Preheat the broiler.

Step 2: Place a slice of pecorino and some walnuts on each piece of bread.

Step 3: Run under the broiler for a couple of minutes until slightly melted.

See more recipes from Frances and Edward Mayes.

Reprinted with permission from Frances and Edward Mayes' The Tuscan Sun Cookbook (2012 Clarkson Potter).

Photographer: 

Steven Rothfeld

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