Photograph by Will Anderson Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
Bruschetta Rainbow
Amuse-Bouche from Issue 7 – Summer 2015 – Spectrum
An army of Roy G. Biv.
Gather Journal
Bruschetta Rainbow
Bruschetta is reliable party fare: a crusty baguette acting as the trusty vehicle for whatever your whim. We used two cheeses (ricotta and blue) as our binding agents for a Pantone array of toppings.
- a crusty baguette
- olive oil, to brush
- ¼ cup balsamic vinegar
Purple
- ricotta
- dark red grapes
- balsamic reduction
- extra virgin olive oil
red
- ricotta
- grape tomatoes
- balsamic reduction
- extra virgin olive oil
- black pepper
orange
- ricotta
- flat-leaf parsley
- white anchovies
yellow
- ricotta
- pineapple
- extra virgin olive oil
- prosciutto
- black pepper
blue
- mild blue cheese
- ricotta
- blueberries
- blackberries
green
- zucchini
- extra virgin olive oil
- lemon juice
- pistachio
- caper berry
-
1
Thinly slice a baguette and brush with olive oil. Toast in a 350°F oven until golden, 10-15 minutes.
-
2
Simmer ¼ cup of balsamic until reduced by half and cool.
PURPLE: Spread toasts with ricotta. Top with halved dark red grapes. Drizzle with balsamic reduction, extra virgin olive oil, and a sprinkling of salt.
RED: Top toasts with ricotta, thinly sliced grape tomatoes, and a few capers. Drizzle with balsamic reduction and extra virgin olive oil and a few grinds of black pepper.
ORANGE: Spread toasts with ricotta and a few leaves of flat leaf parsley. Top with spicy white anchovies. (Store-bought
or marinate your own with oil and harissa or sriracha.)YELLOW: Top toasts with ricotta, prosciutto, slices of pineapple, a drizzle of extra virgin olive oil, and a few grinds of black pepper.
BLUE: Spread toasts with mild blue cheese or ricotta and top with blueberries and gently smashed blackberries.
GREEN: Toss julienned zucchini with a little extra virgin olive oil and lemon juice. Top toasts with ricotta, dressed zucchini, chopped pistachios, and a caper berry.
