Italians have a special knack for making something as simple as bread, tomatoes and basil into a spectacular snack. You know what I meant: bruschetta! And when the sun is shining bright and there’s a glass of pinot grigio to be had, it’s hard to compete with these little morsels of fresh- flavored goodness.
Of course, Italians know that bruschetta is not for tomatoes and basil alone. White beans, tuna, wilted greens and other delicious ingredients have topped bruschetta all over the globe to the delight of many. In the spirit of mixing things up (like we Americans love to do), we’re not only trying out new toppings, but changing up the delivery system. Check out these 3 sensational riffs on bruschetta that start with a chip and end with a smile:
Sweet Potato Pepper Bruschetta: Roast or grill a few yellow peppers. When they’re cool to the touch, peel and dice. Toss with feta cheese and chopped basil, then dress with olive oil, salt and pepper. Scoop on top of Food Should Taste Good Sweet Potato Tortilla Chips and serve.
Green Bean Bruschetta: Finely chop a bunch of arugula with some capers and garlic. Stir in olive oil to make a paste, then toss with white beans and chopped prosciutto. Season with salt and pepper and serve on Spinach and Kale Chips by The Better Chip.
Tuna-Mato Potato Bruschetta: Seed and chop a couple of the ripest tomatoes you can find. Then, toss them with oil-packed (but drained) tuna and fresh chopped tarragon, parsley or rosemary. Drizzle with a little bit of olive oil and red wine vinegar and season with salt and pepper. Serve on a Boulder Canyon Kettle Chip.
