Don’t underestimate the open-faced sandwich. So simple as they could sound, these topless sandwiches are sometimes a refreshing and ornamental reflection of the season and their delicacies. They vary from glossy and minimal to rustic and hearty, with thrives that replicate their tradition.
The substances range extensively, from salads and spreads to chilly meats and smoked fish to cheese and contemporary greens. The Scandinavians are well-known for smorrebrod, topped with Nordic specialties similar to herring, salmon and fried plaice. The French name their creations tartines, which can embrace breakfast servings of toasted baguettes slathered with butter and jam. The Italians are finest recognized for bruschetta — thick slices of toasted bread brushed with garlic and olive oil, typically topped with a tumble of candy tomatoes and brilliant basil.
In every case, the open sandwich begins with a bit of bread, which serves as a plate on which the toppings are layered. Toasting the bread gives construction and slows down the method of the bread changing into soggy. A smear of butter or gentle cheese, or an expansion similar to mashed avocado or hummus, could also be added. This helps to create one other protecting barrier from juices that can dribble down and soak the toast.
From there, a layer of greens and numerous toppings unfold. They are often meticulously composed or just layered with items tumbling to the aspect. The sum is a wedding of substances, textures and, in fact, taste that invitations hands-on consuming.
This bruschetta recipe is a “threefer” — a easy bread base on which three totally different topping choices spotlight the late summer time season. It’s Italian in inspiration, with a contact of California wine nation, showcasing seasonal fruit and veggies layered on crusty wedges of sourdough baguette. It’s informal but elegant, and an ideal starter or gentle meal, ideally loved al fresco below the setting late-summer solar.
Bruschetta
Makes 8 servings
BREAD:
1/2 cup extra-virgin olive oil
1 garlic clove, minced or pushed by means of a press
1 sourdough or French baguette
Instructions: Mix the oil and garlic in a small bowl. Minimize the baguette into 4 equal sections. Halve every part lengthwise. Brush the lower sides of the baguette with the oil. Organize on a baking sheet and broil till gentle golden. Alternatively, grill the bread till evenly toasted. Organize on a platter and assemble along with your desired toppings.
TOPPINGS
Tomato Corn Salsa Topping (for 8 bruschetta):
Recent corn kernels from 1 giant ear of corn
2 vine-ripened tomatoes, seeded, diced
1/4 cup finely chopped crimson onion
2 tablespoons finely chopped Italian parsley leaves and/or contemporary cilantro leaves
1 small garlic clove
1 tablespoon extra-virgin olive oil
1 tablespoon contemporary lime juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly floor black pepper
Instructions: Mix the salsa substances in a bowl. Style for seasoning. Spoon the tomato corn salsa over the bread.
Fig and Gorgonzola Topping (for 8 bruschetta):
6 to eight ripe figs, stemmed, sliced
3/4 cup crumbled Gorgonzola dolce (or contemporary goat cheese)
2 tablespoons chopped walnuts (optionally available)
1 tablespoon chopped contemporary rosemary leaves
Finely grated lemon zest
Additional-virgin olive oil
Freshly floor black pepper
Instructions: Organize the fig slices and the cheese on the bread. Sprinkle the walnuts, rosemary and lemon zest on prime. Drizzle with a number of drops of olive oil and garnish with black pepper.
Prosciutto-Arugula Topping (for 8 bruschetta):
8 slices prosciutto
2 cups child arugula leaves
Additional-virgin olive oil
1/2 cup Parmigiano-Reggiano cheese shavings (from a vegetable peeler)
Recent basil leaves for garnish
Freshly floor black pepper
Instructions: Drape the prosciutto over the bread. Scatter the arugula on prime. Drizzle with somewhat olive oil. Scatter a number of Parmigiano-Reggiano shavings over every slice. Garnish with the contemporary basil and season with freshly floor black pepper.
Lynda Balslev is a San Francisco Bay Space cookbook writer, meals and journey author and recipe developer.