Every meal at Lucio’s Paddington restaurant 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; sliced sauteed mushrooms are wonderful in autumn; and 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, 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.
