Home Food DigiBites: You Say Broo-Shetta, We Say Broo-sketta – However You Say It,...

DigiBites: You Say Broo-Shetta, We Say Broo-sketta – However You Say It, It’s Delicious!

Epicurean Exchange

Lesson 1:  Bruschetta (pronounced “broo-sketta”, NOT “broo-shetta”). From the Italian ‘bruscare’ meaning “to roast over coals” this traditional garlic bread is made by rubbing the bread with whole garlic cloves, brushing with olive oil. Traditional bruschetta is never more than bread, tomatoes, garlic, basil, olive oil and salt.

Hail to the Chef

Lesson 2:  Burrata – a stretched mozzarella ball filled with more mozzarella and cream and tied with the traditional green twine – originates from the village of Andria in the state of Puglia, Italy. On our tour of Puglia, we visit the Famiglia Olanda Diary and Cheese Factory; watch burrata being made, and enjoy an incredible meal featuring this and other cheeses they produce. Historically, the outer cheese would age and become hard and the center would remain soft and creamy and could be enjoyed for longer periods of time by farmers and travelers. Locally, recommend Di Stefano Burrata Alla Panna brand. Available at Whole Foods and better markets and cheese shops.

Family heirlooms

Lesson 3:  Heirloom Tomatoes – choose and variety of colors and shapes – all have different levels of sweetness and acidity. Heirlooms are only now beginning to appear in our markets. Remember, our peak tomato season is mid-July – mid-October. If you select tomatoes that are still firm, let them ripen at home before serving.

Fresh Burrata Bruschetta with Heirloom Tomatoes, Sweet Basil and Olive Oil

8 ounces fresh burrata cheese (available in brine at better markets).

3 large, assorted, ripe heirloom tomatoes, seeded and cut into 1/2-inch chunks

4 tablespoons extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper

12 fresh basil leaves; 12 leaves torn

4 slices Italian country (Acme Ciabatta, Pugliese, Batard) bread, cut on the bias at 3/4-inch thick

3 cloves fresh garlic

Finish with flake salt and a drizzle of high-quality, spicy extra-virgin olive oil

•  In a small bowl, combine the chopped tomatoes, 2 tablespoons of the olive oil, the chopped basil and season with kosher salt and freshly ground pepper to taste.  Let stand for 30 minutes.  Drain of excess juices.

•  Brush one side of the bread slices with extra-virgin olive oil and sprinkle with kosher salt.  Grill (or broil) the bread, olive oil-side down.  Brush the other side with oil and sprinkle with salt.  Grill until well-browned and marks are visible.  Rub one side with the fresh, raw garlic cloves.

Creamy Burrata Bomblet

•  Spread 1/4 of the burrata cheese on each slice of bread.  Liberally, top the cheese with the tomato mixture evenly on the bread, and top with basil leaves.

•  To finish, sprinkle with high-quality finishing salt and a drizzle of high quality, spicy extra-virgin olive oil.

–– Buon Appetito!

Serves 4

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  1. Being Italian I learned to make this at an early age. So much so that I was a hero at my sorority in college when my new sisters got hungry and we didn’t have much money to go out. I’d make up a couple of baking sheets of bruschetta and everyone would go to town. It was funny because I hadn’t seen a dear college friend for a long time after college and we got togther one day and the first thing she asked was if we could make ‘Italian Toast” again!

  2. We’re in Tahoe and made this tonight. Tasted really, really good with good steaks and a side of pasta. Doubled the portions because everyone is hungrier up here!

  3. I say chopped tomatoes and cheese on toast. And it is pretty good and easy to make even for us non cooking people.

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