Day Three - Bruschetta
I helped work on most of the brushetta, but I took more of a backseat approach today. There were a lot of vegetables to prep, but I wanted the other students to get a chance to hone their knife skills, and the only way to do it is by backing off and letting them practice. We started off with the tuna brushetta (which you can see on the top left of the photo). This had canned tuna, in olive oil, which was gently broken up and served with basil, green tomatoes and pickled onions (this was done with the same process as yesterday). Very simple, and very good.
From there is a roasted vegetable bruschetta. The idea here is to cut the vegetables so they are easy to eat with the bread. Mine was a little overloaded, so I made a mess trying to eat this. Keep that in mind when you are planning on serving bruschetta for a party. On it were roasted fresh tomatoes, zucchini, swiss chard (including the stems) and a type of bean that I'm not sure we can get in the states. White cannellini beans would be a good substitute.
Finally, on the left side of the photo is the most interesting combination I've had yet. Here we have whole roasted eggplant, which we chopped up in a rough dice, and added mint, garlic, and olive oil. Mint and eggplant...wow! Do this at home! I mean it!
Until tomorrow, buona sera!