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I struggled with whether to call this a ‘bruschetta’ (which to me has always been a toast topped with a tomato mixture) or crostini. After some research on our friend google, I discovered that Food Blogga had already tackled the question. I’ve concluded, along with Susan, that it breaks down to the size of the bread.
Served with a salad and a glass of wine, this is a perfect summer meal — whatever the topping or nomenclature.
Whatever you call it, it’s delicious. In this case, think brussel sprouts, bacon, sun-dried tomato and Italian cheeses. Oh, and think honey (more about that later). The inspiration for this dish came from a cauliflower focaccia I ate in NY. I wrote about it and recreated it almost immediately upon returning to my own kitchen. See post.
Italian bread
brussel sprouts slivered
garlic minced
bacon bits
sun-dried tomato
splash of chicken broth
olive oil
ricotta (I use part skim)
freshly grated parmesan
salt + black pepper
red chili flakes
honey
Saute garlic, brussel sprouts, bacon and sun-dried tomatoes; add a splash of chicken broth to cook down.
Meantime, mix ricotta with fresh grated parmesan, a little minced garlic and salt + pepper.
Cut crusty Italian bread (I used a multi-grain seeded Italian) on long diagonal and lightly toast, layer with ricotta and brussel sprout mixture, sprinkle with red chili pepper flakes, drizzle with honey and put under broiler for a minute or two.
Taste Test. Salty, sweet, crunchy and creamy in one bite. You’ll think you died and went to heaven. And then, you will thank me from above.
A word about honey. Honey didn’t make much of a dent in my culinary experience until I started appreciating Greek food about 20 years ago. I found I enjoyed the taste of pastries that were honey-laden or yogurt with walnuts and honey.
But, it’s not just for dessert. I’ve recently discovered that honey is a great condiment in many dishes. Perhaps it’s the yin-yang principle. A drizzle can balance or complement hot or savory ingredients without being cloyingly sweet or upsetting the flavor profile of the dish. For example, it pairs with lime and chipolte (good for salsas or marinades). See below for links where FOODalogue used honey in savory dishes.
It’s also delicious with freshly grated black peppercorns. Try it in combination with yogurt* on your breakfast. [Pictured here Eggo Whole Grain Waffle-85 calories]. A dessert idea: scoop of vanilla ice cream, drizzle of honey + black pepper. It works!
*I use my supermarket’s brand of no-fat sour cream in lieu of yogurt.
I like the taste, calorie content and price better.
Would love to learn if you have any unusual ideas for honey to share with readers.
A few FOODalogue savory dishes that included honey.
Lamb Steak Agro Dolce
Tuna Steak
Soy Sauce Chicken
Plantain Salsa
Pear + Gorgonzola Flatbread
21 Comments
This “crostini” looks “lecker”. I’m a big fan of crostini / bruschetta everywhich way. Interesting to know the difference between the two.
This looks like something I would enjoy Joan. Can’t say I use that much honey in my cooking but you’ve got me thinking, um.
I love everything you have featured here Joan! The bruschetta really lend themselves to feature pretty much anything on top. The brussel sprouts and bacon looks amazing. I try to use honey in a lot of my cooking but never seem to utilise it as much…thank you for all the ideas!
I/m with you, Bruschetta is thicker than crostini and the topping options are endless.
Honey does have a place in savory dishes…a yin & yang thang, if you will.
No one’s saying to dump the whole jar in a dish but sometimes a spot of honey will balance a dish.
Everything we love – all in one; and so easy. Will try it.
Joan, that looks and sounds scrumptious. I have one to try on you when you come to New York.
I also have one you must try when you come to New York. I can attest to your breakfast…simply delicioso!
Honey loves it !!!!!
Oh Joan – I couldn’t stop drooling as I read this – first just reading brussel sprouts and bacon had me and then the ricotta cheese – WOW!
What a wonderful bruschetta/crostini! Love everything about it.
Ciao, Devaki @ weavethousandflavors
I think ricotta and honey are a natural pairing. This bruschetta topping looks so wonderful – love the brussels sprouts!
I’ve just started using honey a lot more. Most recently topped on goat cheese on a tomato tart. A friend bought me a blackberry honey as a gift and it started my craze. Goes great with prosciutto and bread crostini.
Luscious Joan, I could eat this up with a glass of wine!
Your recipe sounds delicious. Delightful to read about this wonderful, ingredient “honey”!
Really if we speak about ying-yang I use more honey in savory dishes than in sweet ones to get some balance.
The bruschetta or whatever similar name – is scrumptious
Cheers,
Gera
I’ve been using a lot of honey recently instead of sugar. Works really well!
I am consistently enthralled with your creativity, Joan. And, the names bruschetta and croustini seem interchangeable to me, but, I don’t live in Italy. I think that is my western interpretation. This topping looks really complex and sounds flavourful and not too difficult to make. I am very behind on my readings as I am still in Europe (Belgrade, now) and will be home next week. Have had a lot of amazing experiences (Paris was the best) and cannot wait to get home to cook! This is my kind of meal! Nutritious, delicious, and in season!
Valerie
Brussels Sprouts ‘n Bacon!? My kinda food!
This is my first visit to your blog. I have to say I love everything I have come across, but this one is my fav.
Looking forward to coming back!
OK – I now have this in my TO MAKE folder and it WILL get done! YUMMMMMMM
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