Bruschetta or Crostini Toppings . . . what are your favourites?
- Breadcrumbs Sep 9, 2010 01:01 PM
On garlic-rubbed, grilled bread my latest favourites are:
- roasted cherry or grape tomatoes with fresh basil and shaved parmesan
- fresh buffalo mozzarella pulled into small pieces and tossed w home made chilli oil and sea salt
- sauteed mixed, wild mushrooms, served warm w some cambrazola
- roasted pears with cambrazola (no garlic rubbed on these toasts)
What are your favourites?
I also enjoy grilled pita too with any, and all of the following dips or toppings
hummous, bhabha ganoush, tzitiki
white bean truffle dip
variety of roasted peppers - green, yellow and red with some balsamic and evo
shaved rare cold roast beef with parmesan, arugula and evo
gravlox, arugula and capers
hmmm, have to continue thinking......
The following on slices of plain toasted baguette or Italian bread crostini
Smoked gouda & pear with walnuts; return to oven just to partially melt cheese.
Thinly sliced fresh peaches topped with a salad of baby arugula dressed in balsamic reduction
Chunks of roasted eggplant, garlic & onion & topped with shaved parmesan
Oven crisp prosciutto, roasted asparagus, feta & lemon vinaigrette; return to oven to partially melt feta the drizzle the vinaigrette.
caramelized onions and mushrooms with marsala and parsley
fire-roasted corn, black beans, chopped tomatoes and cilantro
roasted butternut squash cubes with gruyere and sage
feta, mint, tomatoes, olives
grilled peaches with olive oil and basil
butter, roasted garlic and parmesan :)
In my mind, nothing can rival garden tomatoes, garden basil, buff. mozz., minced garlic, 3 drops of red wine or balsamic vinegar, olive oil, sea salt, cracked pepper. But then again, it's my favorite food in the whole world. BEST SOLO DINNER EVAR!
One of the ways I branch out... diced avocado, chopped cilantro, crumbled queso fresco, a little squeeze of lime juice and a few drops of hot sauce. Sometimes, I am compelled to add tomatoes to this combo, because they get mad when I have garlic-rubbed crostini and I leave them sitting on the counter.
No one said shrimp! I like it sauteed with little garlic, chopped fresh tomatoes, tarragon & stir in marscapone cheese.
Of course tomato/basil w fresh mozz is my fave...
great thread, love em all - lately for a quick good breakfast I'm doing sliced apples or pears on peanut butter - my breakfast bruschetta (sprinkled with ground flaxseed and drizzle of agave nector.)
"- fresh buffalo mozzarella pulled into small pieces and tossed w home made chilli oil and sea salt"
Sub fresh ricotta for the mozzarella, drizzle with your chili oil and sprinkle with sea salt and you have another delicious option.
Traditional tuscan topping: chicken livers. Rinse, dry chicken livers, saute in olive oil with garlic, bay leaf/sage leaf, salt and pepper til cooked but still a little pink in the center, deglaze with a splash of white wine. Cool, mash coarsely with a fork, check seasoning. Spread on lightly toasted baguette slices, drizzle with more oil, bake til edges brown.
Fresh tomatoes, onion and garlic marinated for an hour in olive oil.
Spread over thick slice of French bread, sprinkle with a creamy Blue Cheese, (a buttermilk bleu is awesome), then into the toaster oven to warm and slightly melt the cheese.
Then top with a couple of thin avocado slices and serve.
(Don't say I didn't warn you.)