Bruschetta Bianca

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:

• Macaroni Baked in Yogurt (Arshda Madznov)

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!

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