I’m hoping you all wowed your Moms by making them the strata from my last Cooking Class. This week I thought I would focus on an appetizer that can easily double as a meal: Bruschetta. Bruschetta (pronounced bru-sketta) is an Italian starter dish. Bruschetta literally means toasted bread slices with olive oil, so you can put anything on the toasted (or grilled) bread slices and it becomes Bruschetta! The reason why I like this dish so much is because the toasted or grilled bread becomes a blank canvas on which you can paint an endless variety of flavors. In this class I will teach you how to create a delicious grilled Bruschetta. The smokiness of a grilled Bruschetta takes an already delicious dish over the top. After you create the Bruschetta, I will give you a couple of ideas on how to top it.

Before I get into the class, let’s talk about bread and garlic.

First the bread; What kind to use? You want to use bread that can stand up to a variety of toppings, but you don’t want it so hard and dense that it’s impossible to eat. I like to use a Sourdough baguette, a Ciabatta or a Kalamata Olive bread. It is up to you, use your fave bread and simply remember not to use any super soft varieties like brioche or plain white bread. Another thing to keep in mind when choosing the bread is its size and shape. Choose one that is easy to cut into smaller bite size pieces.

Now that I’ve covered bread, let’s talk about garlic. Many people that to make Bruschetta you rub a garlic clove on the toasted bread. I want garlic flavor, but I don’t think this method imparts enough of that garlicky goodness. Also, it has a tendency to rip up the toasted bread. So I will be having you brush the bread with garlic infused oil BEFORE grilling it.

Let’s get cooking!

This recipe is for the Bruschetta itself; following this I will give you some ideas on how to top it. You can serve this as an appetizer or as a meal. Just add a side salad and of course, a nice glass of Chianti. For this recipe you will need: one Sourdough baguette cut into ½ inch thick slices, ½ cup olive oil, five cloves minced garlic, tongs, saucepan and a pastry brush. First place the garlic and the olive oil in the saucepan over low heat. Let the oil and garlic warm on the stove for at least 20 minutes. The longer you leave it, the stronger the garlic flavor. If you would like, you can also add some crushed red pepper for a little heat, but remember, the longer it infuses, the spicier your oil.

Once the oil is infused, use a pastry brush to generously brush both sides of the bread slices. After all slices of the bread are brushed, put on a medium-high grill and cook about two minutes on each side. You want it light golden brown. Remove and get ready to top that deliciously smoky, garlicky bread.

Playing off the smokiness in the bread, I like to make grilled tomato and fresh mozzarella Bruschetta. For this you will need: two large tomatoes sliced ½ inch thick, salt, ½ cup olive oil, twelve ounces fresh mozzarella sliced ¼ inch thick, pastry brush, tongs and balsamic vinegar. Brushes both sides of the tomato slices with olive oil and then salt them. Place tomato slices on a medium grill and cook about one minute on each side. Once the tomato slices are grilled, set aside. Top your grilled Bruschetta with the mozzarella then top with the grilled tomatoes. Finally, drizzle with balsamic vinegar. The smokiness of the tomato and bread becomes magical when paired with the creaminess of the mozzarella. And the acidity of the balsamic? It is the perfect finish.

I love a mushroom Bruschetta. I think the meatiness of a mushroom against the crispness of the Bruschetta creates a fabulous mouth feel. For a roasted mushroom Bruschetta you will need: two pounds large white button mushrooms, baking sheets, spray oil, salt, pepper, three tablespoons garlic infused olive oil, large bowl, one tablespoon balsamic vinegar, ¼ cup grated Parmesan and one tablespoon sweet chili.

Preheat oven to 400 degrees.

Wipe mushrooms clean and put cap side down on sprayed baking sheets. Now, generously spray the mushrooms with oil until well-coated. Cook in oven for about 20 minutes until they are golden brown. Remember, you will season the mushrooms AFTER they are roasted so they do not become mushy. Once the mushrooms are roasted, let cool and then slice them. Place sliced mushrooms in a large bowl and add the garlic oil, balsamic and sweet chili.

Stir, making sure all mushrooms are coated. Now salt and pepper to taste. Place the mushroom on the Bruschetta and then sprinkle with Parmesan.

Now that you know how to make Bruschetta have fun and experiment. Omit the garlic oil and use canola oil instead. Then top the Bruschetta with grilled peaches and lemon goat cheese. Or cut the baguette lengthwise down the middle and grill that way. Top with your favorites and slice into one inch thick pieces. This is a dish that you can really let your imagination go wild. Remember, as with any technique or recipe, the most important component is the cook’s heart. The heart is what helps you create delicious meals you’ll never forget.