A Toast to Italy!

L

anguage buffs might surmise that bruschetta, a starter invented in Italy to taste the new season’s olive oil, has its origins in the root words “to brush.” They might also—understandably—pronounce it “broo-shetta.” In actuality, the name comes from the Roman verb “bruscare,” meaning “to roast over coals”; and most Italians pronounce this favorite “brus-kei’-ta.”

“Bruschetta is one of the most popular antipastos in Italy,” says Marco Criscuolo, executive sous-chef for The Resort at Pelican Hill.® A native of the Puglia region, Chef Marco grew up tasting his family’s first press olive oil by drizzling it onto charcoal-grilled bread.

“Bruschetta is usually enjoyed during the aperitivo, or cocktail, hour,” he explains, “although nowadays, bruschetteria pair local wine and beer with meal-time bruschetta that change flavors by the season.”

For a West Coast take, check out Chef Marco’s variations on a classic Italian theme. Might there be a bruschetta bar in your future?

Grilled Bread Recipe

Toasty grilled bread adds just the right amount of crunch to our savory bruschetta creations. Season sliced bread with a drizzle of olive oil, salt and pepper, and grill on both sides until lightly golden.  Recipes include Chef’s suggested bread, but feel free to mix and match.

Slow-Roasted Tomatoes, Buffalo Mozzarella & Sweet Garlic Confit

Ingredients

  • 4 slices ciabatta bread
  • 8 cherry tomatoes, halved
  • 2 tbsp extra virgin olive oil + 1/2 cup oil
  • 12 garlic cloves, peeled
  • 2 tbsp fresh thyme, roughly chopped
  • Kosher salt and black pepper
  • 1 tsp sugar
  • 8-oz buffalo mozarella ball, thinly sliced

Method

  1. For the tomatoes: Preheat oven to 200°F. Toss tomatoes with 2 tablespoons olive oil, 2 chopped garlic cloves and thyme. Season with salt, pepper and sugar. Spread tomatoes on a baking sheet, and roast for 45-50 minutes. Let cool.
  2. For the confit: Place remaining garlic cloves and 1/2 cup olive oil in a small, heavy saucepan. Bring to a simmer over medium heat until garlic is tender, but not browned, about 40 minutes. Remove, cover and set aside to cool.
  3. Top grilled bread with mozzarella, roasted tomatoes and garlic confit. Garnish with watercress and a drizzle of olive oil.

Sicilian Sundried Tomato, Asparagus Tips & Almond Pesto

Ingredients

  • 4 slices pumpernickel bread
  • ½ lb sliced sundried tomatoes
  • 2 tbsp white vinegar
  • 1 tbsp fresh parsley, roughly chopped
  • 1 tbsp capers
  • 1 tsp dried chili flakes
  • 5 large basil leaves
  • 1 tbsp dried oregano
  • 1 tbsp toasted almonds, chopped
  • 2 cups extra virgin olive oil
  • 4 medium green asparagus tips, blanched

Method

  1. Rinse tomatoes in water and dry with a soft cloth. Bring a small pot of water to a boil. Add the vinegar and tomatoes and blanch for 5 minutes, maintaining a moderate boil. Drain and pat dry.
  2. For the pesto: In a blender, combine the tomatoes, parsley, capers, chili flakes, basil, oregano, almonds and olive oil. Pulse on medium speed until pesto is chunky, rather than puréed.
  3. Top grilled bread with fresh pesto and garnish with asparagus tips. Drizzle with pesto oil.

Bruschetta Classica

Ingredients

  • 4 slices baguette
  • ½ lb heirloom vine-ripened cherry tomatoes, halved or quartered
  • 4 basil leaves, torn into pieces
  • 2 cloves garlic, peeled
  • 1 tsp dried oregano
  • ½ cup extra virgin olive oil
  • Kosher salt and black pepper

Method

  1. In a bowl, combine tomatoes, basil, 1 smashed garlic clove, oregano and olive oil. Season with salt and pepper to taste. Cover and let marinate for 30 minutes. Discard the smashed garlic before serving.
  2. Rub each slice of grilled bread with remaining garlic clove (best if done when bread is hot off the grill). Top with the marinated tomatoes and garnish with fresh basil.

Goat Cheese Mousse & Bresaola

Ingredients

  • 4 slices whole-grain bread
  • 3 oz butter, room temperature
  • 2 garlic cloves, finely minced
  • 1 sprig lemon thyme, finely chopped
  • 2 oz fresh goat cheese
  • 1 tbsp toasted almonds, chopped
  • 1 tbsp toasted walnuts, chopped, plus more for garnish
  • 1 tsp anchovy paste
  • ¼ tsp paprika
  • 1 tbsp extra virgin olive oil

Method

  1. In a small bowl, mix softened butter with the garlic and thyme. In a blender, combine 1 tablespoon of the garlic butter with goat cheese, almonds, walnuts, anchovy paste, paprika and olive oil. Blend at high speed until ingredients form a creamy and soft consistency.
  2. Using a knife or small spatula, spread the goat cheese mixture on grilled bread. Add one slice of bresaola to each slice of bread and, if desired, garnish with a toasted walnut.

Caramelized Onions & Tofu with Bartlett Pear on Pita (Vegan)

Ingredients

  • 2 pita pockets
  • 2 tbsp vegan butter (or margarine)
  • 2 large onions, finely chopped
  • 2 tbsp sugar
  • 8 oz tofu
  • 2 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 4 thin slices Bartlett pear
  • Kosher salt and black pepper

Method

  1. In a sauté pan over low to medium heat, melt margarine and add onions. Cover and cook for approximately 30 minutes, stirring occasionally. Add sugar, and season with salt and pepper. Continue cooking until caramelized and golden brown and all liquid is evaporated.
  2. Place tofu, balsamic vinegar and olive oil in a blender, and pulse until creamy. Season to taste with salt and pepper. Using a spatula, combine caramelized onions with the tofu mixture.
  3. With the help of a ring mold, cut the pita bread into 3-inch-diameter rounds. Grill on both sides until lightly charred. Spoon the tofu-onion mixture onto the toasted pita and garnish with a slice of pear.

Wild Mushroom, Spinach & Pecorino

Ingredients

  • 4 slices green olive bread
  • 1 lb mixed mushrooms, such as white and brown Shimeji mushrooms
  • ½ cup extra virgin olive oil
  • 1 tbsp diced shallots
  • 1 garlic clove, minced
  • 1 tbsp thyme, finely chopped
  • Kosher salt and black pepper
  • ½ cup dry Marsala wine
  • ½ cup raw spinach, finely chopped
  • 2 oz shaved pecorino toscano cheese

Method

  1. With a small paring knife, trim off the ends of the mushrooms. Give a very quick rinse under the water if necessary. (Avoid soaking the mushrooms in water.)
  2. Combine olive oil, shallots, garlic and thyme in a large pan. Heat over medium-high heat until the garlic begins to sizzle but not brown, about 30 seconds. Add mushrooms and spinach, and stir for 4 minutes on high heat until all moisture has evaporated. Season with salt and pepper to taste. Add wine to deglaze, allowing all alcohol to evaporate—approximately 3 minutes. Let cool.
  3. Top grilled bread with mushrooms, and garnish with the shaved pecorino.

Ricotta and Black Olive Tapenade, Belgian Endive & Sweet Saba Dressing

Ingredients

  • 4 slices baguette
  • 1 cup fresh Italian-style ricotta cheese
  • ½ cup Tuscan Taggiasca black olives, pitted
  • ½ clove garlic, peeled
  • 2 tbsp heavy cream
  • 1 tbsp lemon juice
  • Black pepper
  • 2 leaves red endive
  • 2 leaves yellow endive
  • 1 tbsp Saba dressing (aged balsamic vinegar condiment)

Method

  1. Prepare the ricotta tapenade by pulsing together the ricotta, black olives, garlic, heavy cream and lemon juice. Season to taste with black pepper.
  2. Top grilled bread with tapenade. Top with small pieces of yellow and red endive.  Finish with a few drops of sweet Saba balsamic vinegar.

Slow-Roasted Veal Loin, Tonnato Sauce, Pickled Onions & Green Olives

Ingredients

  • 4 slices gluten-free bread
  • 1 lb veal loin
  • 5 tbsp extra virgin olive oil
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 1 cup mayonnaise
  • ¼ lb Italian tuna in olive oil
  • 1 garlic clove, peeled
  • 5 capers
  • 1 anchovy fillet
  • 1 tsp lemon juice
  • 1 red onion, thinly sliced in ¼-inch moons
  • 1 tsp granulated white sugar
  • 1 tbsp vinegar
  • 4 Castelvetrano olives, sliced
  • Kosher salt and black pepper

Method

  1. Veal loin: Preheat oven to 400°F.  Season the veal loin with salt and pepper. Heat a sauté pan to high and add 3 tbsp olive oil. Sear the veal on each side until golden brown. Sprinkle with rosemary and thyme, and roast in the oven for 5 minutes. Reduce oven temperature to 350°F and cook until desired doneness (approximately 45 minutes for slightly pink). Let cool at room temperature, then refrigerate for 2 hours.
  2. Tonnato sauce: In a food processor, combine 2 tablespoons olive oil with mayonnaise, tuna, garlic, capers, anchovy and lemon juice. Purée until smooth.
  3. For the onions: Place onions in a large, heat-proof bowl. In a sauce pan, bring 3 cups water to a boil before adding sugar, 1 tablespoon each salt and vinegar. Stir to dissolve. Slowly pour the boiling liquid over the onions, and let sit for 5 minutes. Drain liquid and reserve the onions.
  4. With the help of a slicer or a sharp knife, carve the roasted veal into very  thin slices. Top grilled bread with tonnato sauce and a few slices of veal. Garnish with pickled onions and green olives.

Marinated White Anchovies

Ingredients

  • 4 slices sourdough bread
  • 1 cup white vinegar
  • ¼ cup extra virgin olive oil
  • 1 tbsp red pepper flakes
  • 4-5 garlic cloves, finely chopped
  • 1 lb fresh white anchovies, cleaned and washed
  • Kosher salt and black pepper

Method

  1. In a large, flat-bottomed bowl, combine vinegar, olive oil, red pepper flakes, garlic, salt and pepper. Layer the fish in the bowl, ensuring that it is covered by the liquid. Cover with plastic wrap, refrigerate and marinate for at least 4 hours.
  2. Brush the grilled bread with olive oil on both sides and place 2 to 3 white anchovies on top.
The Resort at Pelican Hill VISIT PELICAN HILL