Bruschetta Bianca

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This is our favorite special winter appetizer. It is luxurious yet messy and rustic. I use my favorite sourdough baguette, rub garlic on BOTH sides (such intense garlic flavor), and then top it with aged balsamic vinegar, white truffle oil, and parmesan. GREAT. This recipe was adapted from The Union Square Cafe Cookbook: 160 Favorite Recipes from New York’s Acclaimed Restaurant by Danny Meyer and Michael Romano. Delicious!

This is my first contribution to “Fiesta Friday” (#5 this week) on one of my favorite blogs- The Novice Gardener– so inspiring and fun- check it out!

  • 6 1-inch slices sourdough or whole wheat peasant bread (I used a sourdough baguette)
  • 1 large garlic clove, cut in half lengthwise
  • 1/2 tsp coarse salt
  • 1/2 tsp aged balsamic vinegar or balsamic glaze (I don’t measure – I just drizzle)
  • 1/4 cup white truffle oil (I don’t measure – I just drizzle)
  • Parmigiano-Reggiano cheese, shaved with a vegetable peeler into thin shards
  • 1/4 tsp freshly ground black pepper
  1. Grill or toast the bread slices until golden brown.
  2. While the toast is still warm, rub each piece on both sides with the garlic halves. (The garlic will melt into the bread.) Season with sea salt.
  3. Drizzle each piece of toast with equal amounts of the balsamic vinegar and truffle oil.
  4. Place the shaved Parmigiano on the toasts and drizzle the remaining (or to taste) truffle oil over the cheese, if desired. (I often skip this step.) Lightly sprinkle each brushetta with pepper and serve.

One Year Ago:

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

29 responses to “Bruschetta Bianca

  1. I can just taste the tang of the parmesan, along with the sweetness of the balsamic, on a crusty and garlicy baguette. Just lovely. 🙂

  2. Mmm, mmm…an appetizing appetizer indeed! Throw in a glass of wine and I’d be in heaven:)

  3. Oh I would love one of these with my lunch right now! Thanks for sharing!

  4. Oh boy, bread, cheese, and truffle oil–I’m sold!

  5. Yum! I love all of these ingredients – garlic, parmesan, baguette… but I’ve never had truffle oil before! I’ve seen it a bunch on cooking shows and in recipes, but never taken the plunge to buy it. This looks fabulous! 🙂

  6. Pingback: Fiesta Friday #5 | The Novice Gardener

  7. I love all kinds of bruschetta and your recipe is simple but I bet delicious – good Parmesan makes a difference 🙂

  8. Welcome aboard Josette :).
    Warming myself up with your Bruschetta. :).

  9. My gosh, this sounds so simple yet I can imagine it’s probably one of the tastiest appetizers there is! I think next time I have a potluck to go to, I’m bringing this. Thank you Josette, for coming to my party. Like Sonal said better late than never. We’ve been expecting you for weeks! So happy you’ve finally arrived! XOXO

  10. Wow! Just reading your first paragraph, I’m thinking this will become our favourite appetizer too! Just thinking about the flavours and the textures, I want some now! 🙂

  11. Oh wow, this sounds like all of my favourite flavours rolled into one appetizer! Perfect for a party!!

    • Thanks! We have served it at a dinner party- but prepared it at the last minute because we wanted the bread to stay crispy. It is simple enough to through together while guests are hanging out.

  12. Bruschetta is one of my favorite appetizers and this is a great variation. One of my favorite local restaurants has weekly bruschetta specials and your recipe sounds better than the one I had there recently!

  13. This looks amazing! I love the simplicity of the recipe- you cannot beat a good bruschetta! You’ve got me excited for my visit to Italy this Summer. 🙂

  14. This look amazing .. thanks for sharing

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