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.
brussel sprouts slivered
splash of chicken broth
ricotta (I use part skim)
freshly grated parmesan
salt + black pepper
red chili flakes
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.