I’ve been eating bruschetta for years but it wasn’t until I was in Rome that I experienced such variety of bruschetta. We had plain bruschetta, which is like garlic bread. It was so good and slightly salty which we really liked. We got really adventurous and tired artichoke cream, olive, mushroom and of course tomato bruschetta. We knew as soon as we tasted the bruschetta in Rome that we would need to reproduce it at home.
Shortly after returning from our trip Kelly, Cliff and I had a bruschetta throwdown. We each submitted 1-2 entries. Cliff did a garlic and oil bruschetta and a tomato-basil bruschetta. Kelly did a spinach, garlic, and fontina cheese bruschetta on ciabatta. I did goat cheese and mushroom bruschetta and a brie and apricot preserve bruschetta. All of the entries were successful except for my brie and apricot preserve bruschetta. I still believe that it has potential though.
Here were the entries:
Bruschetta with Fontina and Spinach
Garlic and Oil Bruschetta
Tomato-Basil Bruschetta
Mushroom and Goat Cheese Bruschetta
