The Barbecue season is open again. Let’s see how Foodpairing can spice up your bruschettas, an excellent opener for any bbq menu.

A traditional bruschetta is easily made. Slice some baguette, grill it, add some tomato basil and the optional mozzarella and you’re done.

But what about when you’re searching for some new combos to put on the toast? Foodpairing offers tons of inspiration for these little appetizers. Just navigate to the Foodpairing Explorer and enter a starting ingredient. Next select matching ingredients and your done. You can start your foodpairing searches from pretty much anything that comes to mind. To keep it simple we selected the bread base as a starting point.

We ended up with following combo:

Cook the peas and blend them to obtain a smooth pea puree. Perfectionists can pass the puree through a sieve for extra smoothness. Put the puree on a toasted slice of baguette. Finish the bruschetta with dried ham, olive oil and some mint sprigs for freshness.

Next recipe follows the same blue print, but with different ingredients (no need to change a winning game). Mix some pickled artichokes. Put the puree on a toast; garnish with a few pieces of pickled artichokes and a few dots of goat cheese (eg Chavroux).

If carefully dosed, a bruschetta can benefit from some sweetness. In the following recipe we mixed cream cheese with chopped spring onions and a little mango chutney. The whole was finished with some extra mango chutney and some lemon verbena.

6 thoughts on “Pincho

  1. Daniele Fatutto

    This is not a bruschetta; bruschetta is made with unsalted bread and not with baguette. Baguette is a typical french bread and is not used in Italy, especially in centre of Italy where bruschetta comes from.
    Typical bruschetta is made with a slice of bread rubbed with garlic, then grilled and served with olive oil. Sometime garlic is rubbed before grilling, sometime after. Some fresh tomato con also be added.
    There is a enormous difference between bruschetta made with the right bread and that made with standard bread like baguette or others.
    There are many variations of this simple recipe; most of them are very good but it is difficult call them bruschetta.

      1. Daniele Fatutto

        I don’t want to make infinite discussion on what is “original” bruschetta or not. I know perfectly that as all things also food evolve during years and moreover it is very difficult, if not impossible, to find the “real original” recipe.
        But there two particular things that characterize bruschetta:
        bread – normally unsalted or with low salt, like that you can find in central-south of Italy, shaped in big pieces, often more than 1 kg each, cutted in slices.
        simplicty of ingredients – olive oil, garlic and tomato.
        Other things with a lot of elaborated ingredients and made with completely different bread can be only appetizers not bruschetta.

  2. Lorenzo

    I am italian and i support Daniele’s thesis. We use traditional bread for bruschetta. Absolutely not baguette, which is an industrialized pre-cooked bread, often frozen, distributed and defrozen when needed and recooked by shops. If you look at the second picture in this article you can easily see the dots on the bottom side of the bread. Those dots come from the industrial grill used for pre-cooking the baguette. Bread in italy is made with wood oven and by hand! you cannot have a bruschetta with baguette. If you use baguette you rather call them “Crostini”…


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