Bruschetta 101

After devouring the Trio of Crostini at Rustic Canyon (Santa Monica, CA) last weekend I started thinking about bruschetta and all of the wonderful flavor combinations out there. Rustic Canyon's trio included a couple of fantastic topping choices: spinach / golden raisins / pine nuts, burrata / cherry tomatoes, and goat cheese / olive tapanade. All three were simply delicious.

Historically, bruschetta was embraced by Italians for its ability to stretch out over a meager supply of food. A slice of toasted bread (the name comes from bruscare, meaning "to roast over coals") formed a satisfying meal when drizzled with olive oil and topped with whatever was at hand. Today, bruschetta (pronounced broo-SKE-ta) is worthy of being the main event. Here are some fun ideas to get you started:

Mixed Tomatoes with Balsamic and Dill  

Melted Chocolate with Fleur de Sel 

Charred Carrot with Goat Cheese and Parsley

Prosciutto, Melon, and Balsamic Vinegar

Ricotta with Lemon, Basil, and Honey

Mozzarella, Pesto, Arugula, and Parmesan

Roasted Red Pepper, Olive, and Caper

Avocado, Celery, and Scallion

Via: Martha Stewart

Rustic Canyon Wine Bar and Seasonal Kitchen

Executive Chef - Evan Funke

1119 Wilshire Blvd

Santa Monica, CA 90401

(310) 393-7050