THE BRUSCHETTA OF GLORY
As all bread there is a loaf, and there is a loaf, not all are the same...
as those of us who have explored many a bakery know, so when it comes to making the elusive, but achievable Bruschetta, one does need to get their hands onto some good bread. I find that for this recipe Focaccia bread is the best and that this can be found in most bakeries or some high end supermarkets.
Being an organic chef I prefer to use as much free range produce as it possible, so if you are able to, use clean whole foods wherever possible and where not, I appreciate that you will have to compromise. So before setting out, let us make a note of what is needed:
Focaccia Bread, a whole loaf or large section enough for at least 10 generous slices
Butter, organic, readily available from your local store
Burrata, I use buffalo milk Burrata, but there is also cow’s milk burrata as well, both are good.
Home-made Pesto: see attached recipe that I will be sending with this one
Arucola or Rocket leaves
A great Aged Balsamic Vinegar
If at all possible Free Range Prosciutto Crudo or if not available try to get your hands on San Daniele variety about 9 Oz to prepare a 12 Bruschette
Now, in order to start you will have to pour yourself an ample glass of your favorite wine, may this be a red or a white. I prefer a deep white to start the evening with large body but delicate cross-sections. Please ensure that the bottle is kept cool at all times as this will most assuredly come in handy later on as crucial to the outcome of this simple but delightful recipe.
Toast the bruschetta bread slices until a nice golden brown. Without waiting for them to cool down, spread some butter all over them. If hard, place the butter on to the bread surface moving on to the next one as the heat will melt it as you go along.
Once the butter is nicely spread on all surfaces make sure to take at least three abundant sips of wine before going on. It helps steady the hand I find.
Now’s the turn of that lovely burrata. Spread a nice thick layer on top of the buttered surface and make sure that it is an even spread. Once you’ve finished all of those Bruschette, make sure to replenish the wine in your glass as you will have finished it by this stage and take a sip or two. It does so much help.
Then, add that lovely home-made pesto that you made the day before or that same morning or within a week or so. The secret is to use as fresh ingredients as you can find. On top of the Pesto place delicately the Arucola or Rocket leaves and then drizzle some of that outstanding Balsamic, if you didn’t get any from my wine cellar when you had the opportunity then I can’t help you so whatever you can get in the glaze section of the supermarket or other similar store.
At this point, it is time to relax as you are coming close to the end of your creation and can afford at least another half glass of wine. It is, after all time to celebrate, and, as the Prosciutto goes on, a slice or two will inevitably find it’s way to your mouth. Hence, that extra wine will help wash it down. And voila, you are done and ready.
Serve as the bread is still warm and accompany this delightful work of art with a full bodied wine that compliments this delightful experience of the senses. Enjoy.
By Peter Capraro