“Bigger is better!” is a creed that in our modern American food lexicon translates into super-sized meals and foods that have morphed into concoctions worthy of sci-fi. Ever curious about culinary innovation hungry eyes and minds and mouths sometimes mislead us and feed us disastrous concoctions.
We are guilty of eating out a lot: sometimes it’s convenient, other times it’s because we’re running around for work, and most often because restaurants are where we meet with friends, celebrate, and relax. Don’t get us wrong, we love it! We’re so lucky to live in New York where restaurant choices are unlimited, but, after stuffing ourselves to the point of waistband button explosion, we return to our kitchens and scale back to the basics: meals made with local and seasonal items, cooked without much fuss and fanfare.
Ripe tomatoes, plump strawberries, slender asparagus, and herbs from the garden are a good place to start. Douse thick slices of good bread with peppery olive oil and grill until charred: the exterior will crunch between your teeth, and the sturdy crumb will soak up the berry and tomato juices.
You can top your bruschetta with whatever you like, just remember to mind the basics: Start with the freshest and ripest produce, bread that has a thick crust and a dense crumb, quality extra-virgin olive oil, flaky sea salt, and just-ground black pepper. If adding cheeses, go for full fat and have a variety on hand, like mozzarella, spreadable mascarpone, and crumbly Parmigiano.
Tell us what you top your bruschetta with!