Bruschetta is a delightfully simple yet flavorful recipe. I mean, who doesn’t love juicy tomatoes coated with olive oil and garlic? Not to mention the fresh basil. I’ve grown addictive to adding in slivers of basil leaves to my salads, and the fresh, peppery bites make a world of difference.
Now, I’ve had a lot of bruschetta in my life, probably due to the fact that my mom is Italian-American. And after all these years, I’ve finally discovered the trade secret: give the flavors time to meld. Let ripe tomato get acquainted with basil, and let olive oil soak in every morsel of garlic. Two hours later (or even better, the next morning), you’ll have a savory dish that will knock your socks off. It does take a bit of patience, but just plan accordingly. I.e. Don’t prep this on an empty stomach.
Besides practicing with bruschetta, I’m devouring umami secrets, especially those ingredients centered on vegetarian eats. To put it simply, I prefer mushrooms and miso over anchovies and shellfish. I was reading an interview with David Chang on the subway where he championed the savory qualities of mushroom. After drooling on my phone’s screen for several stops, I promptly made his recipe when I got home. (With a brief stop to the store for dried mushrooms. This ingredient isn’t a regular in the pantry, but it is easily found in natural food stores and online.) The actual mushroom flavor is subtle, but it lends a depth to flavor and is pretty darn fun to crumble.