Chef Michael Salmon - Join me in my Kitchen
Brushcetta comes from the Italian word “bruscare,” which translates to “to roast over coals,” and refers to the toasting of the bread. Thick, larger slices of bread are grilled, rubbed with garlic and drizzled with extra virgin olive oil. Traditional Bruschetta stops there, but it has become popular to top the toasted bread with everything from tomatoes and basil, to meats and seafood.
This is a light and refreshing salad that we serve on our Foodie trips to Tuscany. Freshly roasted and charred peppers have so much more flavor than the jarred or canned ones that it is worth every minute spent over the open flame. Grilled eggplant and peppery Arugula are added and then tossed with a simple red wine dressing.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
