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Bruschette under the Umbrian sun

One of the most popular, versatile and delicious Italian appetizers are bruschette (plural for bruschetta in Italian) or bruschettas.

I love making them anytime of the year since I can choose from a vast array of fresh, seasonal toppings.

However, during this time of the year I get this weird sensation: I don’t know if it’s summer or autumn (judging by the produce available now), just as the wonderful blog Olives and Artichokes cleverly stated on its latest post Summer or autumn?

So when I was in Umbria, I came up with different kinds of bruschette – some featuring summer products and some including autumn ingredients.

I prepared three easy-to-make bruschette using ingredients from my mother in law’s vegetable garden, as well as local Umbrian specialities like Umbrian prosciutto  and cheese.

BRUSCHETTE RECIPES

Bruschetta with Prosciutto, figs and rosemary

Ingredients

  • 8 prosciutto slices
  • 4 figs
  •  some rosemary sprigs
  • extra virgin olive oil
  • four slices of durum wheat country bread

Method

Cut figs in halves lengthwise.

In a skillet heat olive oil over medium high heat. Add rosemary sprigs (2 or 3).  Let oil absorb the flavour of rosemary (about 2 minutes).

Add figs and cook for about 2 – 3 minutes until slightly golden.

Meanwhile on a griddle (or barbecue grill) place bread slices until golden. Brush them with extra virgin olive oil.

On each bread slice arrange two slices of prosciutto. Put two fig slices on top. Garnish with one rosemary sprig.

Serves 4.

Bruschetta with fresh tomato juice, ricotta cheese and basil

Ingredients

  • 4 small plum tomatoes
  • 4 tablespoons of ricotta cheese
  • 4 basil leaves
  • extra virgin olive oil
  • one garlic clove sliced
  • four slices of durum wheat country bread
  • salt and pepper to taste.

Method

Cut the tips of tomatoes. Using a teaspoon, gently remove as much pulp as you can, including juices and seeds. The purpose is to get the acidic taste of tomatoes which will pair well with the creaminess and sweet taste of ricotta cheese.

In a bowl, combine pulp and tomato juices, add olive oil, garlic and salt and pepper. Using a fork, press down tomato pulp to make a more homogeneous sauce. Let it stand for 20 – 30 minutes. Discard garlic

Meanwhile on a griddle (or barbecue grill) place bread slices until golden. Brush them with extra virgin olive oil.

Carefully place tomato sauce on each bread slice. Try to get as much sauce as possible to moisten the bread.

Place a basil leave on top of the sauce and gently put a tablespoon of ricotta cheese on top.

Sprinkle with extra virgin olive oil.

Serves 4.

Bruschetta with Concord grapes, aged soft cheese and thyme

 Ingredients

  • 1 bunch of Concord grapes
  • 4 slices of soft goat or cow’s milk cheese
  • four slices of durum wheat country bread
  • extra virgin olive oil
  • thyme sprigs

Method

To prepare these bruschettas, I used a local semi soft aged cheese made of cow’s milk named Casus Divinus, but Brie, Camembert, Taleggio, Tomme de Savoie or Reblochon cheeses can work as well.

In a bowl using a fork, squeeze grapes. Add extra virgin olive oil and thyme.

Meanwhile on a griddle (or barbecue grill) place bread slices until golden.

Place cheese slices on top of bread slices, and place grape – thyme mixture on top. Garnish with a thyme sprig.

Serves 4.

 

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39 Comments Post a comment
  1. the bruschettas look delicious!

    September 15, 2011
  2. I am doing Bruschetta this evening and came by to see if you had any posted, and you just posted, beautiful. I hope you are having fun….RaeDi

    September 16, 2011
    • Hi! I am happy to have inspired you on bruschettas!! Actually that meal was from last weekend. I just tend to make posts much later in time!!

      September 17, 2011
      • I knew what I was making but wanted to see how your photographed yours! Trying to get out of a rut! I will be posting mine tomorrow but you will see I did the same thing, I have a cold and at the last minute went with what I knew… but yours are beautiful and you have such an eye. I have so many dishes and such I wish I would start using them, maybe….RaeDi

        September 18, 2011
      • i am glad you are giving it a go!! Can’t wait to see your new post!!

        September 18, 2011
  3. Those look wonderful!

    September 16, 2011
  4. You are eating all my favourite foods, i have not even got my fig trees in the ground and I want to eat them with these bruschetta!.. and your meats and oh my goodness.. i have just eaten darling and now I want to eat again.. with you! c

    September 16, 2011
    • Oh!! that would be my pleasure to eat bruschettas together! These are perfect for sharing with friends!!

      September 17, 2011
  5. That’s some pretty bruschetta!

    September 16, 2011
  6. Three absolutely beautiful bruschette! I love the flavor combinations, especially the prosciutto and fig with the bit of rosemary. Delicious! I’m hungry now and I should be preparing for bed. Oh, well. Buona notte!

    September 16, 2011
    • I agree with you! Figs and prosciutto is a winner combination!! Buona notte anche a te caro!!

      September 17, 2011
  7. These look even tastier under the bright sun! Especially the one with fig!

    September 16, 2011
    • You a right!! Bruschettas under sunlight just look prettier… And tasty of course!

      September 17, 2011
  8. Delicious bruschette, lovely sunny photos…and thanks for the link to my summer/autumn post! There are so many figs here at the moment – I love them fresh, but also love them grilled like this. I must try them with prosciutto.

    September 16, 2011
    • You are welcome!!! That post of yours was really inspiring!! Try figs and prosciutto! I think it is such a tasty combination!

      September 17, 2011
  9. A wonderful trio of bruschette! I can’t decide which would be my favorite as each one is as good as the other!! I think I’ll just do as you did and serve all three. The presentation is awesome and your photos are stunning!!!

    September 16, 2011
    • Thank you!! I know it is hard to chose and making the three of them is a clever choice!!

      September 17, 2011
  10. I love bruschette to nibble on with a nice glass of wine. It would be hard to choose which one I would pick up and eat first. No it wouldn’t…I’ll take the fig and prosciutto one first please and then try the others.

    September 16, 2011
    • Oh!! A chilled glass of wine would be perfect with the fig and prosciutto bruschetta!!!

      September 17, 2011
  11. I love bruschette and the variety you shared are mouth watering, I love the fact that you included a unique herb with each one..I think you made perfect pairings

    September 16, 2011
    • Thank you very much!! I love adding herbs to my dishes. In this case herbs add that magic touch – that special aroma that truly makes a difference!!

      September 17, 2011
  12. What a delicious trio, and how wonderful to have those great ingredients to hand. Love the photos.

    September 16, 2011
    • Thank you!!! We were very lucky to have figs and concord grapes on hand!!

      September 17, 2011
  13. ¡Qué rico! Estas Brusquetas tienen una pinta buenísima, gracias por la receta!!

    September 17, 2011
    • De nada!!! Me alegra que te hayan gustado!!!! ‎​

      September 17, 2011
  14. Wonderful feeling of sunshine and Italy. I love the “props” that you have used in the shot – the tray is lovely, as is the little wooden table, and the pink cloth is dynamite. As we say in France – terrible ( which is a high compliment)

    September 17, 2011
    • Thank you for your “terrible” compliment!!!

      September 17, 2011
  15. I am SO not a bread person but you are making me a believer over here lol. Your food presentation is always marvelous

    September 18, 2011
    • Thank you!!! I am happy I am convincing you!

      September 18, 2011
  16. Wonderful – we just got back from our trip and bought a super delicious new jamon and found that our fig tree is finally delivering fruit…what perfect flavour combinations (and more stunning photography) 🙂

    September 18, 2011
    • Gracias Chica!!! I hope you had so much fun on your vacation!!!! We missed you!!!

      September 18, 2011
  17. I am a huge fan of bruschetta, especially when the ingredients come right out of the garden. These look simply wonderful wish I could have been there!

    September 20, 2011
    • Thank you!!! Well. If you happen to come to Italy, you know I am in Rome!!!

      September 20, 2011
  18. This is such a beautiful post! photos and writing . Can’t wait to make these! NOM NOM!!

    September 23, 2011
  19. Kim #

    They shouldn’t be in the sun, they should be in my tummy!!

    October 17, 2011

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