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Slipping Across the Border, for Spring

I once went to Umbria for a couple of weeks and ordered bruschetta at every restaurant, every meal. How could something so simple taste so wonderful? I ate them topped with tomatoes and olive oil, or a mix of mushrooms, and other wonderful Italian delights. Delizioso!

I have to admit  Italian cooking can be easier than French, plus it’s delicious, so I fall back on it often. And when we go down to Nice, as we often do in the spring, Italian cooking has flowed so easily over the border that it’s pretty much the norm, so Ideas abound.

But I digress. Let’s get back to our bruschetta.

There are different kinds of Italian and French open-faced sandwiches. Your terminology review follows:

BRUSCHETTA: served on a thick slab of bread, usually grilled. Toppings are serious.

CROSTINI: served on a thin slice of Italian bread, usually toasted. Toppings are lighter.

TARTINES: This is the French equivalent, quite different. The base is a baguette split lengthwise. Most commonly eaten at breakfast, spread with butter and jam. For lunch, it gets a savory spread and topping; goat cheese and figs are an example.

In the USA: Avocado toast is everything.

Do you have an emergency dinner you deal out when  the day has not been kind to you and you’d rather BE a couch potato than cook one? Mine usually involves the three P’s: Pasta, Parmesan, and Peas (the frozen variety). Ingredients I usually have on hand, that can be thrown together, maybe with a touch of cream. But let’s add our Italian open-faced sandwiches to that list. They are just as easy, and they shine with any seasonal ingredient you might have in your fridge.

Of course summer tomatoes make the best bruschettas or crostinis, but lacking those, I’ve just made a version that is so good I would happily put it on a seven day menu rotation. The ingredients can be thrown together in the morning in 10 minutes or so, and then you’ve literally got a 10 minute dinner up your sleeve. 

You hardly even need a recipe for these. So find a shady chair, break out the Prosecco, and alla nostra!

RECIPE: Antipasto Crostini

The Italians would probably use a thick slab of bread, but I liked this on a thin, crunchy slice. I slathered the bread with olive oil and baked it at 350 for 5 minutes, but you could just toast it.

Don’t do like I did! Next time I will cut those veggies and cheese into smaller bits, so it will be easier to eat.

 There’s no measuring needed for this recipe, and you can improvise with what you have on hand. The essential ingredient is a jar or can of artichoke hearts, or a box of frozen ones. Drain  them and put them into a bowl or jar with a tight fitting lid. Then I dumped in a small jar of drained roasted bell peppers, but some sun sun-dried tomatoes might be even better. I cut up a fresh tomato and added that, along with a bit of chopped celery; you could add a diced carrot if you like. Then add some of those mini mozzarella balls, or a ball of fresh mozzarella, cut up. Some chopped red onion or scallions are a nice addition too. Pickled jalapeños if you want some heat. And whatever else you have languishing in your vegetable drawer! Add some minced  garlic, a hearty sprinkle of  oregano, plus salt and pepper. I topped it all with a generous handful of fresh basil.

My ingredients, prepped and ready.

Now make a batch of French Dressing #1, or you can use whatever vinaigrette you like. Or just use olive oil and lemon juice or vinegar. Whisk the dressing and pour it over the vegetables. It doesn’t need to cover the vegetables, you just need enough to moisten everything well. Close the lid and give it a few turns to cover all the vegetables. Then just put it in your fridge until you are ready to eat, turning it over occasionally if you happen to think about it.

Just before serving, toast, grill, or bake some sliced Italian bread or French country loaf, (I brushed it with olive oil and baked it). Serve the antipasto over the toast, and dust with parmesan or drizzle with balsamic. Don’t forget the Prosecco!

I made some extra toasts, because they are good on their own.

In the COMMENTS: Susan, happy spring to you too. Is your blog officially closed? I haven’t seen it in a while, and I miss it. Laura, you are thinking of moving to France, how exciting for you. I recommend it! Francine, vous avez raison, il faut explorer les villes et les villages avec l’architecture exceptionnelle et historique. Je connais bien Dijon, Annecy, et Sarlat, comme vous avez dit. Mais il y en a tellement beaucoup! Suzanne,of course Italy is just as wonderful. Chris, I find it interesting too in a historic town to focus on one thing with my camera, like doorbells, as you say. I have photo studies of laundry, mailboxes, the list goes on. Rachel, the rule about looking across the street is too funny, I’ve never heard that but it makes perfect sense. Bonnie, what could be better for seeing the details up high than a double-decker bus.

Favorite READS: Natalia recommends…”The French Effect, by Patricia Sands– an author I really enjoy, especially because her stories are charming. This one absolutely does not disappoint.” The book is a late-life holiday romance, perfect for spring.