We are at sunset, between the vineyards, a trestle table set in an informal and welcoming manner, warm. A rough linen tablecloth, many candles, plates and cups at one time, perhaps different from each other ….
Which place is better than this to enjoy dishes with authentic flavors and a bit rustic as bruschetta, grilled, stewed , stuffed vegetables, and toast with a fresh, good, light wine…
So here’s an idea to prepare “bruschetta” with different tastes and flavors: take crusty French baguette and cut it in half length, in such a way that the bruschetta has a thickness of about an inch and toast the slices in the oven at 220 °C for 6-7 min, until golden brown and ready to be seasoned.
So here are some suggestions on the toppings to try:
- With peppers (red / green / yellow): grill and peel 1 pepper, cut it into strips and dress it with a tablespoon of extra virgin olive oil (EVO), salt, pepper, 1/2 clove of garlic (you can then remove it after the marinade) and let marinate for 30 minutes, after this time, place it on the bread.
- With olives: whisk 100 grams of black olives, with a teaspoon of olive oil and a teaspoon of chopped fresh oregano leaves. Finally, spread the mixture on the bread and garnish with a few whole olives and / or cherry tomatoes cutted in half.
- With dried tomatoes: whisk 10-12 dried tomatoes with two tablespoons of olive oil and some basil leaves. Spread the cream over the bread and then topped with chunks of mozzarella and some olive oil.
- With cherry tomatoes, capers and oregano: cut in half 300g cherry tomatoes and let them marinate with 3 tablespoons of olive oil and 1 clove garlic, cut into slices. Desalinated a tablespoon of capers with running water, chop and add them to the tomatoes. Finally, add a teaspoon of dried oregano. Spread the mixture on the bread slices.
Fresh wine: how and when?
It ‘also important to enhance a dish, to choose the right wine at the right temperature and serve. The “whites” should be served around 8-10 ° C, extreme cold prevents the wine to release all its fragrances. Sparkling wine can be uncorked at a temperature slightly lower than that of whites, but not too much. Rosé wines and sweet wines should be served as whites or to a slightly higher temperature. Important to cool the wines is the use of the refrigerator, but not the freezer, even if the experts always suggest the use of the basket with the ice.