Bruschette (Broos kett'a) 3 ways

 

Bruschette require high-quality , preferably artisan bread, not too aggressively sour. Half-inch slices of bread, either grilled over charcoal or toasted, take on different personalities depending on the type of olive oil and toppings used.

Garlic Bruschetta 4 servings

8 slices grilled or toasted bread

2 large garlic cloves, peeled and cut into halves

1/4 cup (2 ounces) robust Liquid gold extra-virgin olive oil

Fleur de sel and freshly ground black pepper

Here is a chance to use a very robust extra-virgin olive oil.  Vigorously rub one side of each slice of bread with garlic. Generously brush each piece with olive oil. Sprinkle with fleur de sel and few grindings of pepper, and serve immediately.


Mustard Greens Bruschetta 4 servings

4 slices grilled or toasted bread

1/4 cup (2 ounces) robust Liquid Gold extra-virgin olive oil, divided

2 garlic cloves, peeled and sliced

6 ounces young red mustard greens, stacked, rolled, and cut into julienne

fine sea salt

fleur de sel and freshly ground black pepper

Mustard greens with a little red coloring, is nice. If the ribs are noticeable, remove them.

Generously brush the bread with half the olive oil.

Heat the remaining oil in a medium skillet over high heat until it becomes aromatic, and easily coats the bottom of the pan. Add the garlic and greens. Sprinkle with fine sea salt. Lower the heat to medium and cover the skillet. Cook, stirring occasionally, until the greens are wilted, about 4 minutes. Taste greens, sprinkle with fleau de sel and dew grindings of pepper, and serve immediately.


Caramelized onion and Balsamic Vinegar Bruschetta 4 servings

6 Tablespoons Liquid Gold extra-virgin olive oil, divided

2 large onions (about 2 pounds) peeled, halved and thinly sliced

fine sea salt

Liquid Gold Traditional Balsamic

4 slices grilled or toasted bread

fleur de sel and freshly ground black pepper

 

Because these caramelized onions are so deeply flavored, any style of extra-virgin olive oil in suitable for this recipe.

Be patient while cooking the onions. Long, slow cooking renders them sweet with a lasting flavor. You can prepare them ahead, if you wish.

Heat 4 tablespoons of the oil in a large skillet over high heat until it becomes aromatic, and easily coates the bottom of the pan. Add the onions and turn the heat to very low. Sprinkle with salt. cook the onions uncovered, stirring occasionally, until they are the color of a polished mahogany table, about 1 hour. They will shrink dramatically.

Transfer the onions to bowl and let them cool, Add the balsamic vinegar drop by drop unti the flavor of the onions is complex but not vinegary. Sprinkle with fleur de sel if needed.

Brush the bread with the remaining 2 tablespoons oil.

Put a generous pile of onions on each slice of bread. Add a few grindings of pepper, and serve immediately.