One thing I learned from Jamie Oliver’s Italy book is that you can stray from the traditional bruschetta as far as you want. If someone decides to harsh your vibe and says “that’s not bruschetta” then just call it an open face sandwich. Whatever you call it, if you put a delicious combo of ingredients on very well made bread it will be good. Get some rustic bread and try it. Just don’t get caught up in what all the traditional recipes tell you. Make it your own. Here’s one of mine.
- Add chopped onions, sliced tomatoes, and asparagus to a pan and let cook on low until caramelized
- Add a splash of balsamic vinegar
- Roughly slice garlic and add it to another pan with a good amount of olive oil
- Put bread in the pan and flip to coat both sides with the garlic oil
- Toast in the pan on med low
- Put your favorite cheese on the bread (I used Raw Sheep Roquefort from Trader Joe’s)
- Top it with the tomato, onion, and asparagus
- Serve with a simple side salad with a dressing of olive oil and lemon juice.
- Easy.
