As an entry for Hay Hay it’s Donna Day#4 we are eating two bruschettas tonight. The bruschettas were made with toasted french bread rubbed with garlic and topped with all kinds of goodies. The first bruschetta was layered with fresh thinly-sliced kiwi, chaumes cheese, crispy serrano ham, and pea shoots. The second bruschetta was topped with fleur de marquis cheese, yellow, red, and green thin slices of heirloom tomatoes, shaved marinated garlic, and rings of balsamic marinated shallots.
Heirloom Tomato BruschettaA: i’ve never even thought of doing a post on bruschetta before. That’s why these food blogging events are so cool. seriously, someone else give you a theme then you get to run with it. It just sparks creativity and innovation. I love it!
T: yeah, i think it’s super-cool too. It’s fun to have a specific goal in mind.
A: for sure. some times i think we don’t post because i’m uninspired. I sit around thinking, “hmm… what am i going to make” and then nothing appeals to me and i end up not cooking. Kinda sucks really.
T: yeah, it can be hard to come up with ideas all the time out of thin air. The bruschetta is cool too because it is relatively simple. You didn’t have to slave away for 8 hours like you normally do.
A: that perhaps is the coolest part of the whole thing. I thought i would get some of the prep out of the way an hour before you got home, and after less than half an hour i was totatlly ready for assembly. from that point on it was just waiting for you to get home.
T: that’s awesome. so, where did the specific inspiration for these bruschettas come from?
A: hmm… i went to whole foods and found a couple cheese that looked yummy, so i looked around the store and just went with items i thought would go well together. actually, that’s not wholely true. I found the cheese, knew i was making bruschetta and just bought some other stuff and paired the ingredients up when i started to make them.
T: they were good. I’m still hungry we might have to eat some pot stickers later on.
A: dumplings are a freezer must. They are quicker than ramen and much healthier and tastier! which of these bruschettas did you prefer?
T: They were close. But… since I have to choose… I think I prefered the one with tomatoes and the little onions. The cheese on that one kicked butt.
A: woo hoo! score one for raw tomatoes! i didn’t think that would be your choice, knowing how you aren’t raw tomatoes biggest fan.
T: the tomato pretty much faded into the background for me on this one. How bout you? Which was your fave?
A: it was definately all about the pairing of the crispy serrano ham and the sweet and tart kiwi for me. mmmmm… it was delightful. the cheese was buttery and creamy and the sprouts added a nice crisp spice to it. all around my favorite. That’s not to say i didn’t like the tomato one though.
T: yeah, I liked the sprouts too. Both bruschettas were delish. I rate them a 4.64/5. They were killer, and they made me want to see what other kinds of bruschettas you can put together.
A: awesome! if we ever make any friends out here we’ll have to throw a party so i can serve bruschetta! (note:we have no friends and a party probably won’t happen! ) I agree, these were pretty killer. I give them a 4.5679/5. Random score, you ask? yes. but hey! who doesn’t love lots of digits!
T: our webserver no, it can handle it. I was kinda curious, I always thought bruschetta was bread with tomatoes, basil, and olive oil. So, obviously i must be wrong. What gives?
A: i think traditionally you would be right. but here’s what gives: we are living in modern times feller! you gots ta keep up with the times. Now i think as long as you use grilled bread and rub it with fresh garlic, you can put whatever the hell you want on it and have it pass as bruschetta.
T: Sweet. Let’s make bruschetta hot dogs.
A: uuuuhhhh….. uhmmmm… uh…. nnnnn… nope. i don’t see that one coming homie! bad, bad idea!
T: do you think hot dogs would be good w/ toasted buns? and garlic rubbed in?
A: mmm, yeah, all that processed meat is good pretty much any way it comes (a once a year indulgence). but not as bruschetta!
T: but it would be bruschetta if we just rub in garlic and toast the buns. That’s what you said bruschetta was.
A: no no no! it needs to be a good loaf that is in slices to be bruschetta! it can’t be a toasted hotdog bun, silly!
T: well, poo.
A: aw, dog, i’m sure you’re next idea will be a good one!… just lose the hotdog idea, quick.
T: ok, i’m over hot dogs. Now I’m on to dumplings!!
A: come and get ‘em!
Kwaherini mabibi na mabwana.
3 kiwis, sliced thin
1/4 lb serrano ham, sliced thin
4 oz chaumes cheese, 1/4inch thick slices
6-8 slices of french bread
1 garlic clove, cut in half
Pan fry the serrano ham for a few minutes on each side until the ham is crisp and no long looks translucent. Lightly brush the french bread with olive oil on both sides, then toast the bread in the same saute pan you used to crisp the ham. When the bread is toasted remove it from the pan, and rub both sides with the clove of garlic. To serve layer the thinnly sliced kiwi, chaumes cheese, and serrano ham crisps on the bread and top with pea shoots. The bread can be toasted, and the ham can be crisped a day ahead of serving time. Serve and enjoy!
1 sm. green heirloom tomato, sliced thin
1 sm. red heirloom tomato, sliced thin
1 sm. yellow heirloom tomato, sliced thin
4 oz fleur de marquis cheese, sliced
3 cloves marinated garlic, shaved
2 balsamic marinated shallots (or onions), sliced
6-8 slices of french bread
1 clove of garlic, cut in half for rubbing
Brush both sides of the french bread with olive oil and toast over medium-high heat. Once the bread is toasted, remove it from the heat and rub both sides with the garlic. Place one layer of cheese on the bread, then place one slice of each color of tomato onto the cheese layer. Layer the shaved slices of marinated garlic down the middle of the tomatoes and add the marinated shallot slices on top of the garlic. Serve and enjoy!