food Bruschetta thread: Simplicity is the ultimate sophistication! Crostino thread too!
- Thread starter Essegi
- Start date
You are right, tomato on bruschetta is so good!
I had some marzanini tomatoes cooked with salt, evo and oregano...
Plus a quickly sauteed ferenc tender and a unripe choco bhut that i harversed for erroe (already tasty and hot btw). And crudo di Parma.
Ciabatta pressed, then coated in garlic as always then topped:
I had some marzanini tomatoes cooked with salt, evo and oregano...
Plus a quickly sauteed ferenc tender and a unripe choco bhut that i harversed for erroe (already tasty and hot btw). And crudo di Parma.
Ciabatta pressed, then coated in garlic as always then topped:
Very nice!
Another bruschetta:
Evo, homemade olives, stracchino.
Some random prosciutto crudo (that was too good for the price...). Such a great combo with stracchino.
The pieces on first pic are garlic and caramel moruga. That one has lost heat due to salamoia, still hottest thing i've eaten in a while!
At the end half glass of wine:
No one can guess that right... It's pinot noir... My uncle made that with light colour. After a couple of months it's even better and it was already awesome. Too bad he produced just a few... It's so good that i'm going to remember this forever.
PS: not sure, one of the last times i realized that cheese that is starting to melt is better than fully melted nearly liquid one on bruschetta... And of course i'm not speaking of overcooked or burnt cheese. Not sure cause in one tomato was missing, still the one with same cheese less cooked, Crucolo, was much better. For sure depends on cheese.
Evo, homemade olives, stracchino.
Some random prosciutto crudo (that was too good for the price...). Such a great combo with stracchino.
The pieces on first pic are garlic and caramel moruga. That one has lost heat due to salamoia, still hottest thing i've eaten in a while!
At the end half glass of wine:
No one can guess that right... It's pinot noir... My uncle made that with light colour. After a couple of months it's even better and it was already awesome. Too bad he produced just a few... It's so good that i'm going to remember this forever.
PS: not sure, one of the last times i realized that cheese that is starting to melt is better than fully melted nearly liquid one on bruschetta... And of course i'm not speaking of overcooked or burnt cheese. Not sure cause in one tomato was missing, still the one with same cheese less cooked, Crucolo, was much better. For sure depends on cheese.
lovely looking food and drink, and nicely captured sir ...
That looks delicious! I wonder how your uncle made that pinot noir so light. Every time I've made it, it comes out very dark. That one is almost as light as a pinot gris.Essegi said:Another bruschetta:
Evo, homemade olives, stracchino.
Some random prosciutto crudo (that was too good for the price...). Such a great combo with stracchino.
The pieces on first pic are garlic and caramel moruga. That one has lost heat due to salamoia, still hottest thing i've eaten in a while!
At the end half glass of wine:
No one can guess that right... It's pinot noir... My uncle made that with light colour. After a couple of months it's even better and it was already awesome. Too bad he produced just a few... It's so good that i'm going to remember this forever.
PS: not sure, one of the last times i realized that cheese that is starting to melt is better than fully melted nearly liquid one on bruschetta... And of course i'm not speaking of overcooked or burnt cheese. Not sure cause in one tomato was missing, still the one with same cheese less cooked, Crucolo, was much better. For sure depends on cheese.
I've asked my uncle, he said he discarded grape skin using a process called white winemaking. He said that is very similar to Champagne in that, in some types pinot noir is used.Thegreenchilemonster said:
Last bruschette from some days ago. Nothing special (it was better if i had a bit pan cooked toppings), just an excuse to put together onion, bell pepper, hot pepper and cheese (cresenza).
OT: also i made some sweet pizza bread.
Water roux, manitoba, durum wheat, some whole wheat, 100% hydro, a bit of salt, lots of sugar, dried figs, raisins, just a bit of yeast... Cooked for 45 mins at 180°C.
Had problems to rise, but was soft and perfectly cooked.
Too bad i've had some big problems those days (now ended i hope) and i coudn't eat it!
All your old pics are gone.... your pizzas and all. 
Nice!