These days Tuscan bruschetta often disappears beneath mountains of toppings that threaten to topple over, said Andrea Geary in Cook’s Illustrated. The trick to a better bruschetta is puréeing some of ...

Roberta Dowling taught me about seasoning. At the Cambridge School of Culinary Arts outside Boston in the late 1990s, nothing was as important to Roberta, the school’s gregarious, tough, inspirational ...

Bruschetta is one of life’s simple pleasures. The classic Italian dish features toasty bread piled high with juicy tomatoes, sweet basil and garlic-infused olive oil. And it’s one of the simplest ...

A dreary November day in Umbria. On the shores of Lake Trasimeno, the holiday boats are pulled up and covered. We’re visiting the frantoio of one of my favorite olive oil producers, Alfredo Mancianti, ...

- 4 slices olive & thyme loaf (or any herbed bread), tosted and rubbed with garlic and drizzled with olive oil. - 8 slices natural smoked bacon (grilled or fried) - 8 organic eggs (fried or poached), ...

Savory bruschetta scones are filled with spinach, feta cheese, sun-dried tomatoes, pine nuts and basil. You can cut them into classic wedge shapes or simply drop portions of dough onto a prepared ...

Precooked chickpeas 500 g (peso sgocciolato) Tahini 30 g Lemon juice 20 g Extra virgin olive oil 20 g Fine salt q.b. To prepare the bruschetta with cherry tomatoes, hummus and anchovies, start with ...

Serves bruschetta topped with asparagus, broad beans and a squeeze of lemon juice. Photo / Babiche Martens Boiling the garlic in this recipe takes the punch out of the flavour, making it subtle and ...