Bruschetta Two Ways

On Monday I had a couple of friends, Stephanie and Jemma over for a meal and whipped up a couple of fail-safe bruschetta choices as part of our antipasti - or starter.

Bruschetta is a beautiful, beautiful thing and yet so often I've had bland versions and been disappointed. When the three of us, and our jet-setting friend Jade, were in Rome earlier in the year, we attended a pasta making class and I asked the chefs about the perfect bruschetta (theirs was insanely good). As ever in Italian cookery, the key is using the best possible ingredients - quality is mandatory. Also they told us to never, ever put tomatoes into the fridge as this takes away from the flavour - a rule I've stuck to since, and can genuinely taste the difference.

Here are two ways to top bruschetta Italian style - the second is a creation of my own made simply to use up the last of my homemade Walnut and Basil Pesto. The below makes about 6-8 slices for each topping and they are suitable for all the family.

Bruschetta - tomato and Pesto and Mascarpone

Tomato Bruschetta

• 1 ciabatta (or other crusty fresh bread) Couple of large tomatoes (room temperature)
• 1 clove garlic
• 2 tbsp Extra Virgin Olive Oil - Italian preferably
• 1 tsp balsamic vinegar
• Tsp sea salt
• Tsp black pepper
• Optional: few basil leaves

Firstly slice up the ciabatta and set aside. Peel a garlic clove and cut in half, now rub all over the bread slices using the 'wet' part of the garlic to impart some great flavour. Lay flat on a plate or a board and season with sea salt and black pepper, then turn over and do the same. Set aside for the minute.

Cut the tomatoes into small chunks, removing most of the seeds and place into a small bowl. Top with the olive oil and balsamic and stir. Leave to stand for a good half an hour.

Now lightly toast the slices of ciabatta under the grill on both sides. Remove from the grill and top with the tomatoes.

You can of course add a final flourish of basil to add another classic Italian taste, but these are great as they are.

Pesto & Mascarpone Bruschetta with Mozzarella

• 2 tbsp Walnut Pesto (homemade pesto is always better but jarred is fine if that's all you have)
• 1 tub mascarpone cheese
• Half a ball of mozzarella
• Grating of fresh nutmeg
• Black pepper

Repeat step one from the Tomato Bruschetta to get the slices ready for the topping.

Simply combine the pesto and mascarpone and mix really well with a wooden spoon until completely combined and a minty green hue. Add a generous pinch of black pepper and mix some more.

Spread over a generous spoonful onto each, and then grate over a little nutmeg onto each.

Tear the mozzarella and add a small piece to the top of each slice.

Tip: any leftover topping makes a fantastic alternative dip for blanched asparagus spears, sliced peppers or carrot batons.

Rome in Food

One of the key ‘best bits’ of our recent Rome mini break, for my three good friends, Jemma, Stephanie and Jade was undoubtedly the food. We enjoyed fantastic morsels of food from the moment we arrived till the very last moment we left (cramming in last minute bruschetta en route to the airport).

Here’s a breakdown of some of our best bites during our four-day stay in Rome over the Easter break,

At Osteria Da Vita & Dina, a little trattoria close to the Vatican, was where we enjoyed our first meal and this opened our tastebuds up to the endless delights of Roman cooking. I shared a pizza so light and so crisp but with a rich, delicious topping of cheese, pig’s heat meat and mushrooms - a Bascaiola with a fresh, light and beautiful Caprese Salad of tomatoes, mozzarella and basil with Jade and we were literally groaning in delight at every mouthful. Jemma enjoyed a pizza and Steph some ravioli and we shared a carafe of wine – equivalent to a litre and the meal was less than £40 in Sterling. The pizzas were something we enjoyed all around Rome too.

Bascaiola Pizza and Caprese Salad in Osteria Da Vita & Dina

Raviolli at Osteria Da Vita & Dino

Seafood Linguini at by the Grand Caffe Maggiore by the Basillica Santa Maggiore washed down with delicious Birra Morretti. Such a simple 'sauce' or coating to the pasta made up of a little oil, a few sweet tomatoes, prawns, mussels and clams plus the tiniest pinch of basil - stunning to see and to taste. Lasagne here was also a treat - the meat was ground so finely, and it was rich and filling and made all lasagnes I've tried in the UK pale into insignificance. 

Lasagne at Grand Caffe Magiore

Seafood Linguini at Grand Caffe Maggiore

When visiting the Colosseum we enjoyed a hearty and delicious lunch at Messenzio Ai Fiori, a really great find. Jemma and I both had melt-in-the-mouth tagliata on a simple rocket salad and topped with sea salt and shavings of Peccorino. Beautiful. Jade had Saltimboca and Steph had Escalope de Millanese and both were equally fantastic. The calamari sharing appetiser we had here was mind-blowingly tasty, fresh and cooked to utter perfection. 

Saltimbocca at Messenzio Ai Fiori

Tagliata at Messenzio Ai Fiori

The best calamari at Messenzio Ai Fiori

Another great meal enjoyed was at a restaurant in the Piazza Navonna area after wondering around taking in the many foodie shops in the area. Here we had one of my favourite charcuterie Selections and the creamiest, most delicious burrata - stunning. I had the osso bucco - veal shin, slow cooked in a gorgeously rich tomato based sauce – beautiful. Other dishes here included a pork with truffles and cream that was so rich and delicious we were all jealous of Jade’s choice, a rabbit ragu with tagliatelle and a grilled seabass – all great.

Burrata

Osso Bucca

Rabbit Ragu

Pork with Truffles

Charcuterie all around Rome was good – whether in a nice restaurant or as a bar snack and the bruschetta was unlike anywhere I’ve enjoyed before – the flavour, although using a few very simple ingredients was just incredible. Also the olives, which all seemed to have been sourced locally, were sensational. I’ve long been a fan of Greek olives as my favourites, but these proved a fantastic contender.

Bruschetta

Charcuterie

Charcuterie

Sweet treats are not to be sniffed at it Rome either, whether a gelato, a pastry or a pudding such as the most beautiful looking (and tasting) tiramisu; you’re sure to find something to appeal to your sweet tooth.

Pastries at Grand Caffe Maggiore

Tirimisu - the best pick me up

Italians take food incredibly serious and it shows. Rome was one of the finest culinary trips I’ve ever been on and left me seriously hungry for more, not to mention a few pounds heavier. If you like Italian food, Rome is an absolute must-visit city for you.