Every meal at Lucio’s iconic Paddington restaurant in Sydney started with bruschetta, a slice of delicious toasted Italian bread, topped with a mound of something seasonal. I love using tender young broad beans during their short spring season to make this broad bean bruschetta. In summer it’s often diced ripe tomatoes, while sliced sautéed mushrooms are wonderful in autumn. In winter, preserved foods like beautiful anchovies in olive oil or a dice of olives with some fresh herbs is the perfect start to a meal. I sometimes spread some Vannella buffalo ricotta under the broad bean purée for this bruschetta, but it’s also delicious on its own as a bruschetta topping or as a dip. Serve with Dal Zotto Col Fondo prosecco for a great start to any meal.
Serves 4-6 as a starter
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Bruschetta is a slice of toasted Italian bread topped with a mound of something seasonal, usually served as an appetizer.
I love using a puree of tender young broad beans during their short spring season, with or without some ricotta underneath.
In summer it’s hard to beat diced ripe tomatoes with a little basil and plenty of delicate olive oil.
Sliced sauteed mushrooms make a wonderful bruschetta topping in autumn.
In winter preserved foods like beautiful anchovies in olive oil or a dice of olives with some fresh herbs (try thyme or oregano) is the perfect start to a meal.
In Italian bruschetta is pronounced broo-scet-a; when an ‘h’ is preceded by a ‘c’, it is silent.
