The Observer - - WEEKEND - WEEK­END COOK WORDS: MAG­GIE COOPER mag­gies.col­umn@big­

Bruschetta is one of those dishes that many peo­ple have no idea how to pronounce.

There is no let­ter “k” in the Ital­ian lan­guage; “ch” is used in­stead.

Thus, bruschetta is pro­nounced broo-sketta. Tra­di­tion­ally this pop­u­lar an­tipasto is bread rubbed with raw gar­lic and grilled or toasted, then driz­zled with olive oil and salt.

Nowa­days bruschetta is of­ten served with other in­gre­di­ents, in­clud­ing ripe toma­toes with basil and finely chopped onion, cured meats or cheese.

To­day’s recipe is a sweeter vari­a­tion.

I’ve dropped the gar­lic and am us­ing goat’s cheese, sliced straw­ber­ries and sprigs of fresh basil.

You could also use mint in­stead of basil, and try driz­zling the top­ping with a lit­tle bal­samic vine­gar if you are into the rich sweet/sour

flavour. You can use slices of cia­batta, pane de casa or sour­dough.


Serves 6


1 baguette, sliced

3 tbsp ex­tra vir­gin olive oil

150g goat’s cheese

1 pun­net straw­ber­ries, hulled and sliced Freshly ground black pep­per, to taste 1⁄2 cup fresh basil or mint springs 3 tbsp bal­samic vine­gar, op­tional


Pre­heat bar­be­cue, griller or a grill pan over high heat.

Brush bread slices with olive oil and grill un­til golden brown. Watch closely so bread doesn’t burn.

Spread grilled bread with goat’s cheese and top with sliced straw­ber­ries.

Sprin­kle with a lit­tle black pep­per to taste and top with fresh herbs.

Driz­zle with a lit­tle bal­samic vine­gar if de­sired. Serve im­me­di­ately.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.