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Bruschetta (which, by the way, should be pronounced [bru’sket:ta] ( listen) and not [bru’shet:ta], please!!!) is a snack that Italians have been enjoying for centuries. It’s a simple slice of roasted bread, rubbed with fresh garlic and topped with extra-virgin olive oil, salt and pepper, fresh tomato and basil. Tuscans, always the chic minimalists of Italy, skip the tomato and stick to olive oil and garlic; they call it Fettunta, “greased slice”. Of course they use the very first and very best oil of the season, which makes everything else seem redundant!
Just like bread soups or bread puddings, bruschetta was born as a way to salvage bread that was going stale (note to Americans: real bread does get stale!), at a time when it was considered precious and nobody was watching their carbs and worrying about Atkins. Some Italian peasant, who never reached the fame of the Earl of Sandwich but remained nameless, had a culinary epiphany that would revolutionize the concept of snacking.
Who doesn’t like giving their fork a rest and eating with their hands at picnics and cocktails? Although most of us tend to think of bruschetta in terms of tomato and basil, it’s actually a great base for most Mediterranean appetizers and salads, which it turns into finger foods. Just pick your favorite summer ingredient and build your own! Here is mine:
INGREDIENTS:
- 1/2 ripe cantaloupe, diced
- 1/4 small ripe watermelon, diced
- 3/4 cup goat cheese, or crumbled feta
- 2 cloves garlic, peeled and whole
- fresh mint or basil
- 2-3 tbsps of the best extra-virgin olive oil you can find (not too strong or acidic)
- 1/4 teaspoon salt or to taste
- freshly ground black pepper
- 1 loaf Italian or French style bread, sliced and toasted, broiled, or grilled
Directions
- Rub the toasted or grilled bread slices with the garlic cloves while they are still hot. Discard the garlic. Brush with very little oil.
- Spread a little cheese on the slices.
- Dress the two melons (separately) with the rest of the oil, and little salt and pepper. If using feta, which is saltier, you can skip the salt.
- Top some slices with the cantaloupe and others with watermelon. Decorate with fresh mint.
What a refreshing way to make bruschetta, and colorful, beautiful. Note to you — I have “made” fettunta (put some toasted pignoli nuts on top) and so, so good when the bread is really good.
Yum, pine nuts!
I love bruschetta but never thought to use fruit. I have to try this before melon season is over!
Sweet Bruschetta, sounds wonderful with the cheese – yum.
This looks tasty and sweet! Very unique! Beautiful photo too.
Once again, you have reminded me that Italian cooking, especially Tuscan, holds a special place in my heart. One of life’s finest treats a slice of bread with olive oil and garlic!
Wow, this sounds delicious. I love the idea of melon in place of tomatoes.
Ah, summer is here. What a refreshing (and lovely looking) way to make bruschetta.
Wonderful, wonderful idea!
What a beautiful, refreshing take on bruschetta!!
This sounds delicious. I love the combination of watermelon and feta. Perfect for summer!
This is the perfect summer food. Simple, colorful and seasonal. What a beautiful recipe!