SOLD & Anytime Bruschetta

Easily acknowledged as one of the best weekends we've had in a while, we celebrated a number of small & large victories alike -- the most notable include hitting the 6 mile mark in our Flying Pig training (only 7.1 more to go...) and selling our darling condo. It's been bittersweet getting ready to say goodbye, and in the end we happily settled on a move-out date that will allow us to lock the door, sign a few papers and jump onto I-75 S mid-June.

How to celebrate? Sure, it was St. Patrick's day and there was much green beer available up and down Erie (not to mention our pick of drunk pedestrians to pick off), but we settled on "anytime bruschetta," a favorite we enjoy year-round.

We may have avoided the bar scene, but there was still Guinness to be had
and green to be worn.

Bruschetta typically conjures images and tastes of summer: sun-ripened tomatoes, fresh basil from the backyard garden, good EVOO, garlic, grilled bread... and yes, that simplicity of fresh ingredients is perhaps one of the best ways to enjoy the dish. But, what happens when the craving strikes for a simple, flavorful and fresh meal outside of the months of June, July & August?

I love this dish's versatility. Start with a fresh, good-quality baguette, sliced on a bias, crisped in the oven and rubbed with garlic. From there, the possibilities are endless. Have a cheese or two handy (whole-fat ricotta and Parmesan are my favorites), prosciutto, and simply-dressed arugula. Roast tomatoes or eggplant (or both), and caramelize some onions. Hummus and tuna sing together (Ina Garten has a recipe I adore: http://www.theculinaryenthusiast.com/2011/05/09/tuna-hummus-sandwiches/), sliced steak is great...

Use your imagination! You can't miss.


Anytime Bruschetta

Ingredients & Directions: The Basics

1 french baguette (or any favorite bread), sliced thin, brushed with EVOO and baked in a 400 degree over until crisp and golden, appx. 7 minutes. Once cooled, rub the top of each piece with a garlic clove
Prosciutto (available at any grocery store, or sliced fresh at Findlay Market or Hyde Park Food & Wine in Cincinnati)
Ricotta (go full-fat; it makes a world of difference in the taste and texture)
Garlic, whole cloves
Arugula tossed with lemon juice (or red wine/champagne vinegar), EVOO, salt and pepper

Gorgeous.
Sticking with the basics can be just as satisfying as any add-ons mentioned below.

Ryan's Roasted Eggplant & Tomato Spread
Credit given where credit is due -- Ryan came up with this delicious recipe, now a "usual" for us in the anytime bruschetta rotation. The eggplant gets silky at the high roasting temp, and the tomatoes become caramelized and sweet.

Ingredients:

1 medium eggplant, diced
Tomatoes, fresh (slice a cup or more of cherry tomatoes, or a dice 2-3 romas)
EVOO
5 garlic cloves, smashed
Rosemary, fresh -- appx. 5 springs
Kosher salt

Directions:

Preheat the oven to 425. Dice the eggplant and tomato, and arrange in a single layer with the 5 crushed garlic cloves on a large, rimmed baking sheet. Season with kosher salt and cracked pepper and let rest for 15 minutes.
Drizzle with EVOO and toss to cover. Lay the roasted springs evenly throughout the pan. (They'll breakdown as they bake).

Bake for 25-30 minutes, stirring every 10 minutes. Remove from the oven, discard the tough rosemary stems and let cool. Use a spatula to gently mash the spread and stir to combine.



Caramelized Onions

Ingredients:

2-3 onions, sliced very thin
EVOO
Unsalted butter
Kosher salt
Fortified wine - Marsala and Port both work beautifully (optional)
1/2 tsp. fresh thyme (optional)


Directions:

Heat 3 TBS. of EVOO and 2 TBS. of butter in a large, heavy skillet oven medium heat. Add the thinly sliced onions and stir to coat the onion. (Don't worry about a crowded skillet - they'll cook down).

Add a pinch of Kosher salt and fresh cracked pepper. Turn the heat to medium-low. (Low and slow is the best way I know of for caramelizing the onions). Saute the onions, stirring every 8-10 minutes, loosening any bits that stick to the bottom of the pan.

As the onions begin to caramelize, you'll need to start stirring them more frequently to keep them from burning. (This whole process can take up to 50 minutes. Be patient; they're worth the work.)

When the onions have reduced significantly and are a rich golden color, add a splash of the fortified wine to deglaze the pan. Toss in the fresh thyme and serve.

NOTE: Caramelized onions go well in MANY dishes -- pizza, pasta, grilled cheese sandwiches, omelets, salads.....

Saturday night's Anytime Bruschetta paired brilliantly with my glass of chardonnay
and Ryan's Guinness!