Photograph by Will Anderson Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Bruschetta Rainbow

Amuse-Bouche from Issue 7 – Summer 2015 – Spectrum

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

  • ricotta
  • dark red grapes
  • balsamic reduction
  • extra virgin olive oil

  • ricotta
  • grape tomatoes
  • balsamic reduction
  • extra virgin olive oil
  • black pepper

  • ricotta
  • flat-leaf parsley
  • white anchovies

  • ricotta
  • pineapple
  • extra virgin olive oil
  • prosciutto
  • black pepper

  • mild blue cheese
  • ricotta
  • blueberries
  • blackberries

  • 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.