Fresh Off the Grill
Big flavors and crusty bread make for bruschetta any father will love.
Bruschetta is garlic bread taken to a high art. Not soft or sodden, good bruschetta starts with thick slices of hearty bread brushed with extra-virgin olive oil and grilled (or toasted, in a pinch) until crisp and golden, then rubbed with raw garlic. Let your imagination lead you to the perfect toppings. Chopped ripe tomato with fresh basil is a classic choice; so is a sprinkle of chopped fresh herbs. Up the ante just a little by adding a smear of fresh farmer's cheese or ricotta, a few Parmesan shavings, tapenade, or anchovies.
For Father's Day, why not offer Dad bruschetta with deluxe toppings like flavorful ham and salami, grilled vegetables, or even grilled shrimp? These bruschetta are hearty enough that two slices make an ample and satisfying meal, especially with a salad on the side. Bruschetta is often eaten at room temperature, but if you prefer warm toasts, return the assembled bruschetta to the grill over low heat to warm them - two to three minutes should do the trick.
GRILLED BREAD FOR BRUSCHETTA
Follow the same procedure to prepare the base for all of these recipes.
8 slices (3/4-inch thick) from 1 loaf hearty country, French, or Italian bread
6 tablespoons extra-virgin olive oil
Salt and pepper
1 whole large garlic clove, peeled
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high. Brush both sides of bread slices with olive oil and sprinkle lightly with salt and pepper. If using a gas grill, adjust burners to medium. Grill the bread until nicely toasted and grill-marked, 3 to 4 minutes per side. Swipe each grilled bread slice 2 or 3 times with the garlic clove.
BRUSCHETTA WITH GRILLED ASPARAGUS, PROSCIUTTO, AND RICOTTA
SERVES 4
Prosciutto and serrano ham are usually cut very thin, but for grilling, ask the clerk for slightly thicker slices, about one-eighth-inch apiece.
2 pounds medium-thick asparagus spears (at least 24), tough ends snapped off
2 bunches scallions, trimmed
2 tablespoons extra-virgin olive oil
Salt and pepper
8 slices grilled bread
1 cup ricotta cheese
1/2 pound (8 large slices) prosciutto or serrano ham
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high. Brush asparagus and scallions with olive oil and sprinkle lightly with salt and pepper. If using a gas grill, adjust burners to mediumhigh. Grill asparagus and scallions until tender and well-browned, turning as necessary, 10 to 12 minutes; roughly chop the scallions.
To assemble the bruschetta, top each slice of grilled bread with about 2 tablespoons ricotta, 1 slice prosciutto or serrano ham, 3 asparagus spears, and a portion of the scallions, and serve at once.
BRUSCHETTA WITH GRILLED PEPPERS AND ONIONS AND SOPPRESSATA
SERVES 4
Deli salami works fine as a substitute for soppressata.
4 medium red bell peppers, cored and seeded, fl at sides cut into wide planks
2 medium onions, cut into
3/4-inch-thick slices and threaded onto skewers
2 tablespoons extra-virgin olive oil
Salt and black pepper
1/2 pound (about 32 thin slices) soppressata
8 slices grilled bread
3 tablespoons chopped parsley, for garnish (optional)
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high. Brush bell peppers and onions with olive oil and sprinkle lightly with salt and black pepper. If using a gas grill, adjust burners to medium-high. Grill peppers and onions until tender and wellbrowned, turning as necessary, 8 to 10 minutes for the peppers and 12 to 14 minutes for the onions. Working in batches, grill the soppressata slices until just heated through, about 45 seconds per side. Cut the peppers into neat, thin slices and roughly chop the onions.
To assemble the bruschetta, top each slice of grilled bread with about 4 slices of soppressata, a portion of the sliced peppers and chopped onion, and a sprinkle of chopped parsley, if using, and serve at once.
BRUSCHETTA WITH GRILLED SHRIMP, TOMATOES, AND FETA
SERVES 4
4 ounces feta cheese
3 tablespoons heavy cream
1/4 cup minced fresh parsley or mixed fresh herbs
1 pound large shrimp (31 to 40 count), peeled, deveined if desired, rinsed, dried on paper towels, and threaded onto skewers
6 large plum tomatoes (about 1 1/4 pounds), each cored and cut lengthwise into 3 thick slices
2 tablespoons extra-virgin olive oil
Salt and pepper
8 slices grilled bread
In a medium bowl, mash the feta with the cream and parsley until the texture is spreadable and still a little chunky, and set aside. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high. Brush shrimp and tomato slices with olive oil and sprinkle lightly with salt and pepper. (If using a gas grill, adjust burners to medium-high.) Grill tomatoes until heated through and faintly grill-marked but nowhere near falling apart, about 4 minutes per side (turn only once - they're fragile). (If using a gas grill, adjust burners to medium.) Grill the shrimp until just opaque and pink, turning as necessary, 6 to 7 minutes.
To assemble the bruschetta, spread each slice of grilled bread with a portion of the feta mixture and top with 2 or 3 slices of tomato and 3 or 4 shrimp, and serve at once.
Send comments or suggestions to Adam Ried at cooking@globe.com. 