As debated in the last blog, there doesn't appear to be much difference but I may be committing heresy by saying this. Also, while we are into semantics - some say bruschetta and others bruschetti - why is this so? By the way, Google wants to replace it with 'Bridgette' - hmmmm. Obviously to do with grammar - is it to do with plurality or gender??? I need to consult our expert 'rels', Alvina and Umberto in Tuscany (rels - short for relatives since Australians like to shorten and give fond / often unflattering names to those they love.)
Anyway, I have an amazing pesto and artichoke bruschetta to share with you. I have to say that I am not the greatest fan of artichokes unless they come as hearts in a can, which is very unClara. I know the statement I am about to make may engender a response from Tuscany, however, the ritual of cooking the artichoke and then somehow finding enjoyment in sliding one's teeth along a prickly leaf, eludes me.
But, those lil ole hearts from a can or even better, char-grilled, marinated artichokes from a good deli, are another story.
artichoke bruschetta story.
It's very simple - you can buy a good pesto or make your own using Alvina's recipe, by blending a bunch of basil with 2 cloves of garlic, a handful of walnuts (pinenuts or almonds) with about 3 tablespoons olive oil, extra virgin of course, then when it is pureed, add 1/2 cup parmesan cheese and more olive oil if you desire. Spread each toast with pesto then top with a piece of artichoke heart and add a fresh basil leaf.
Variations - Add a few rocket leaves instead of basil, add pitted black or stuffed green olives, add a few shavings of pecorino, or some cherry tomatoes.
More to come - how about walnut toast with warm goat's cheese and fig?
Clara
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