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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.

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BLOODY MARY-HAM-CELERY-APPLE-YOGHURT-HONEY

Belvedere has a new vodka out; Bloody Mary a blend of their premium vodka with macerations of 7 essentials ingredients of the Bloody Mary; black pepper-horseradish-bell pepper-tomato-chili-vinegar-lemon.
For The London Cocktail week, we developed 2 types of barfood to complement the drink. One of the combinations was Bayonne ham-apple-celery-honey-yoghurt-licorice based on the Foodpairing tree of Belvedere Bloody Mary;

Recipe and the other barfood you can find here.

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CELERIAC-WALNUT-HAM

During a diner beginning of this month at In de wulf (Belgium) two of Europe’s brightest talents, Swedish chef Magnus Nilsson from Fäviken Magasinet and Kobe Desmaraults of In De Wulf, made some great combinations like this celeriac-walnut-aged ham combination (source picture)

This is what you obtain if you look to it with a Foodpairing view, visualised into a Foodpairing tree of celery root (or celeriac).

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FOODPAIRING SESSION AT OBUMEX WITH JEAN-YVES WILMOT

One of the upcoming pastry chefs in Belgium is Jean-Yves Wilmot of the pastry shop Wilmot.We did a foodpairing cookingsession in the kitchens of Obumex (a belgian top quality kitchen producer). This time in Brussels.
2 foodpairings we are going to show; a combination of a french baguette with chocolate mayonnaise, cured ham, caramelised red cabbage and pop-corn. And also a foodpairing around carrot, tomato, chocolate and raspberry. Enjoy. Video is in French.

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