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.