Archive for September, 2009

Pete’s Bruschetta-Two Ways

Wednesday, September 30th, 2009

Bruschetta

At the Farmers Market one rainy Saturday morning, we came upon a man selling a wide variety of wild mushrooms. We narrowed our selection down to the shiitakes and chanterelles and began to think of bruschetta. Further down the row, we spotted the heirloom tomatoes and bought a nice balance of red, yellow and green, as well as some delicate and jewel-like cherry tomatoes. We used most of the tomatoes in a colorful and delicious tomato salad, but were able to put a couple aside for the bruschetta. Of course, you can use any variety of mushrooms you like, but you will want to stay away from the common button mushrooms. Likewise, supermarket tomatoes will produce a disappointing bruschetta.

For Wild Mushroom Bruschetta

  • 1/2 pound shiitake mushrooms, stems removed and sliced into 1/4 inch strips
  • 1/2 pound chanterelle mushrooms, quartered
  • 1 preserved lemon, pulp removed and finely diced
  • 1 shallot, minced
  • 1 clove of garlic, minced
  • pinch of crushed red pepper
  • Kosher salt and freshly ground pepper to taste
  • 1 tsp. fresh thyme, chopped
  • 2 Tbs. butter, divided
  • pinch of crushed red pepper
  • 1 tsp. fresh thyme, chopped
  • 2 Tbs. butter, divided
  • 2 Tbs. olive oil
  • shaved Parmesan cheese
  • 1 French baguette, sliced, drizzled with olive oil and seasoned with salt and pepper

Directions

  1. Heat 1 Tbs. butter and 1 Tbs. olive oi in a large saute pan over low heat.  Add minced shallots and garlic and cook, stirring until golden and soft.
  2. Add preserved lemon, crushed red pepper, thyme, and salt and pepper.  Remove mixture to a small bowl.
  3. Heat remaining butter and olive oil in the same pan over medium-high heat.  Add the mushrooms and cook, stirring until brown but still slightly firm.
  4. Add the shallot/garlic mixture back into the pan and give the whole thing a good stir.  Taste and correct the seasoning.
  5. Place bread slices on a hot, clean grill and grill both sides until slightly toasted.
  6. Top bread slices with mushrooms and top with shaved Parmesan cheese.  Serve at once.

For the Bruschetta with Heirloom Tomatoes

  • 2 heirloom tomatoes, medium diced
  • 6 large basil leaves, torn into small pieces
  • 1 small clove of garlic, minced
  • 2-1/2 Tbs. olive oil
  • Kosher salt and freshly ground pepper
  • shaved Parmesan cheese
  • French baguette, sliced, drizzled with olive oil and seasoned with salt and pepper

Directions

  1. Mix diced tomatoes, basil, olive oil, and garlic in a small bowl.  Season with salt and pepper and let sit for 15 minutes.
  2. Grill seasoned baguette slices on both sides until toasty.
  3. Spread bread slices with tomato mixture and top with shaved Parmesan cheese.  Serve at once.