Ah, one of the most mispronounced food words, bruschetta. Let’s get this straight and out of the way–it is pronounced bru-sketta, not bru-shetta. I’m not all about overly accenting my foreign language food words but I at least want to get somewhere in the zone of right without sounding pretentious–it is such a fine balance, isn’t it?

Okay, onto the task at hand. Bruschetta is an antipasto that consists of grilled bread, rubbed with garlic, and classically topped with tomatoes, olive oil, and salt & pepper. However, there are endless varieties to how you can play the topping game. These are two that I’m currently having a close and personal relationship with.

// Shiitake & Roasted Garlic Bruschetta

In a little twist on the traditional raw garlic application, roasted garlic is used in this recipe, giving the bruschetta a sweeter garlic flavor. I added a little freshness to the rich flavor of the mushrooms & roasted garlic by topping each one off with fresh lemon zest.

Ingredients (makes 8-10)
1/2 french baguette sliced about 1/2 thick at an angle (fun fact: bruschetta is the elusive solution to the day old, seemingly useless baguette) 
2 cups shiitake mushrooms
1 head of garlic
1 tablespoon of lemon zest
1 tablespoon chopped fresh thyme
olive oil
kosher salt

Directions 
1. While oven is preheating to 400°, cut off the top of the head of garlic, exposing the cloves. 
2. Place head of garlic on a piece of aluminum foil and drizzle with olive oil, so that exposed cloves are coated.
3. Wrap foil around the garlic, creating a sealed pouch. Roast for 40 minutes. (note: this can be done in advance and I always do a few more than one, just to have it around!) 
4. Remove stems from the mushrooms and wipe clean (note: never run mushrooms under water, it will water log them! just wipe off any dirty with a barely damp towel) 
5. Roughly chop any mushrooms that are larger than bite size and place them in a piece of aluminum foil.
6. Add thyme to mushrooms and drizzle with about a tablespoon of olive oil
7. Add mushrooms to oven when garlic has 20 minutes left on the timer. Turn mushrooms over once, after 10 minutes.
8. To toast bread, place on a baking sheet and drizzle with olive oil. Add to oven when 5 minutes are left on the timer. Turn bread over, after 3 minutes.
9. To assemble: Spread a clove (or two) on the toasted bread, sprinkle garlic with a little salt. Top with roasted shiitakes and finish off with lemon zest.

Alright, now if that wasn’t good enough, try this next one on for size.

// Corn, Tomato and Mint Bruschetta

This bruschetta is summer produce personified. The corn is roasted and mixed with red and yellow cherry tomatoes then drizzled with a rustic fresh mint & walnut pesto.

Ingredients (makes 8-10)
1/2 french baguette sliced about 1/2 thick at an angle
1 ear of fresh corn
1 cup of cherry tomatoes cut in half (I used a mixture of yellow and red)
1/2 cup fresh mint
5 raw walnuts
1 clove of garlic
olive oil
kosher salt & pepper

Directions 
1. Preheat oven to 400°, remove husks and silk from corn.
2. Place corn on a baking sheet and drizzle with olive oil and salt & pepper
3. Roast for 30 minutes, turning once at 15 minutes.
4. While corn is roasting, combine mint, walnut, garlic, 1/4 olive oil, and a pinch of salt to taste in a food processor. Process until combined but still coarse.
5. To toast bread, place on a baking sheet and drizzle with olive oil. Add to oven when 5 minutes are left on the timer. Turn bread over, after 3 minutes.
6. As soon as bread is removed from the oven, rub each toast with a halved raw garlic clove
7. After corn has cooled enough to handle (about 5 minutes), hold the ear vertically and with a knife, carefully cut kernels from the cob.
8. To assemble: Spread a little of the mint pesto on the bread before topping with corn and tomatoes. Finish off with a little more pesto!