Quick and tasty—but rich and seemingly indulgent as well—these tender steamed clams in an aromatic white wine broth give an ordinary weeknight meal weekend appeal.

via Clams with Basil Broth – Fine Cooking Recipes, Techniques and Tips.

Come out and join Birmingham, Alabama’s very own Chef Brad Peters as he bring a touch of the South

to Southern California at Disneyland’s 2010 Food and Wine Festival. Chef Brad will be at the Chef’s Showcase Stage in Sunshine Plaza on Monday, May 10th & Tuesday, May 11th at 5:45pm.

He will be preparing some great Southern Food’s:

CAROLINA SHRIMP AND STONED GROUND GRITS – Click for the recipe.

FRIED GREEN TOMATOES WITH BLACK-EYED PEA RELISH ACCENTED WITH CRUMBLED GOAT CHEESE – Click for the recipe.

INGREDIENTS:

Grits:

• 3 cups whole milk
• 1 cup Chicken stock/broth (in a pinch, may substitute vegetable stock/broth)
• 1 cup stone-ground grits (or any non quick-cooking grits)
• 3 tablespoons unsalted butter (or to taste)
• 1 teaspoon salt (plus more, after grits are prepared, if desired)
• 1 teaspoon fresh ground pepper (plus more, after grits are prepared, if desired)
• 1 tablespoon diced garlic
• 8oz Goat Cheese
• ½ cup heavy cream (or as needed to make creamy)

Shrimp:

• 1 pound shrimp—peeled, de-veined and butterflied (tails on or off according to your preference)
• 1 teaspoon Cajun seasoning
• 1 cup heavy cream
• 6 slices applewood smoked bacon, chopped into bite-size pieces (reserve cooked bacon to be used as a topping; bacon grease will be used to cook the shrimp)
• 2 tablespoons chopped rosemary (Fresh)
• 2 tablespoons chopped thyme (Fresh)
• ½ cup diced red bell peppers
• ½ cups diced yellow peppers
• 1 cup thinly sliced green onions (1/2 cup used to cook shrimp, plus 1/2 cup reserved for toppings)

Suggested toppings:

• 2 cups shredded sharp Cheddar cheese
• ½ cup thinly sliced green onions
• 1 ½ cups fresh diced tomatoes
• chopped bacon (reserved from shrimp prep)

DIRECTIONS:

Combine milk and chicken stock in a large saucepan; bring to a boil. Add salt, pepper, butter, and garlic then pour in grits slowly, whisking continuously, bringing back up to a boil. Reduce heat to a simmer, cover, and cook until liquid is absorbed, about 20 to 25 minutes; continue stirring/whisking about every 5 minutes or so. Remove from heat; stir in goat cheese and a heavy cream until smooth & creamy. Taste, then add more butter, heavy cream, or salt/pepper if desired. Cover and set aside.

Rinse shrimp and pat dry. Toss shrimp in cajun seasoning. Set aside.

Place chopped bacon in a cold skillet and turn heat to low; stir often, cooking until browned. Remove bacon with a slotted spoon, allowing grease to drain back into skillet; drain cooked bacon on paper towels. Increase heat under skillet to medium, add shrimp to bacon grease one at a time, shaking off excess seasoning before adding to pan. Cook shrimp on each side until pink. Then add rosemary, thyme, peppers and green onions. Saute for 2 minutes. Remove from heat and set aside.

Spoon grits into serving bowl(s), add shrimp and any desired toppings, and serve immediately.

2 tablespoons (1/4 stick) butter

1 cup chopped onion

3 garlic cloves, peeled, thinly sliced

1 cup bourbon, divided

1 cup ketchup

1/2 cup hot pepper sauce (such as Crystal)

1/4 cup tomato paste

3 tablespoons (packed) golden brown sugar

30 chicken drumettes (about 4 pounds)

via Bourbon-Glazed Chicken Drumettes with Blue Cheese Dipping Sauce Recipe at Epicurious.com.

About 5 cups vegetable oil

1 pound drained marinated bocconcini (small mozzarella balls), patted dry

3 large eggs, beaten

1 cup plain fine dry bread crumbs

Equipment: a deep-fat thermometer

Accompaniment: warm homemade or bottled spicy tomato sauce

via Fried Mozzarella Balls Recipe at Epicurious.com.

Yield: 6 servings

Amt    Ingredient
¼ cup     corn oil    
2 tsp.         ginger, fresh grated    
1 lb.        sushi-grade tuna    
¼ cup     cilantro, fine chopped    
1 tsp.        jalapeno, minced    
1-½ tsp.     wasabi powder    
1 tsp.         toasted sesame seeds    
1 tbsp.    scallion, finely chopped    
1-½ tbsp. + 1    lemon juice, lemon half
as needed    salt and fresh ground pepper    
as needed     guacamole
as needed     copperwell sauce    
as needed     tatsoi
as needed     tomato diamonds    
24 ea.         kettle potato chips
Needed implement: Ring cutter, 1 ½” tall x 2 1/4”wide

Procedure:
• Combine oil and ginger to make ginger oil and steep for at least two hours. Strain.
• Cut tuna into 1/8-in. dice with a very sharp knife. 
• Combine with 3 tbsp. of the ginger oil, 3 tbsp. of the cilantro, the jalapeno, wasabi, sesame seeds, scallion and lemon juice. Season to taste.
• Fill bottom of ring cutter with a thin layer of guacamole. Add tuna to the top, pressing gently.
• Drizzle with the ginger oil and copperwell sauce, the tatsoi, the tomato diamonds and chopped cilantro. 
• Stick four of the chips into the tartare and serve.

Tuna Tartare.

via Recipe for Reuben Flatbread from Restaurants & Institutions website.

PREP TIME 15 Min COOK TIME 20 Min READY IN 45 Min Servings 8

INGREDIENTS:

1 pound imitation crabmeat, chopped

1 (10 ounce) can red enchilada sauce

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 pound fresh mushrooms, sliced

1 (8 ounce) package shredded Mexican-style cheese blend

8 (10 inch) flour tortillas

DIRECTIONS:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.

In a large bowl, mix the imitation crabmeat, red enchilada sauce, cream of mushroom soup, mushrooms, and 1/2 the cheese. Roll an equal amount of the mixture in each tortilla. Arrange the filled tortillas in the prepared baking dish, and cover with the enchilada sauce. Top with the remaining cheese.

Bake 20 minutes in the preheated oven, until the cheese is bubbly. Allow to sit about 5 minutes before serving.

Seared Flank Steak atop a Baguette

with Maytag Blue Cheese

Prep/Cook Time: 3 hours / 20 minutes

INGREDIENTS

• 1 French Baguette

• 1 Flanks Steak

• ¼ cup olive oil

• ½ cup Maytag Blue Cheese Crumbled

• Salt & Pepper to Taste

• 1 Bottle Italian Dressing

DIRECTIONS

• Slice baguette into 24/36 sliced.  Brush with olive oil and toast in a 350

degree oven.

• Marinate flank steak in Italian dressing for 2 to 3 hours.  Remove from

marinade and grill on char grill or a grill pan to a medium rare.

• Sliced flank steak on an angle against the grain to keep the meat from

being tough.

• Place meat atop baguette and top with blue cheese.

• Put back in the oven until cheese has melted.

Crab & Artichoke Dip

Prep/Cook Time: 15 minutes

INGREDIENTS

• 1 pound of Cream Cheese

• 1 pint of Milk

• 1 can Artichoke Hearts

• 1 pound Crab Meat

• 1 teaspoon Cajun Spice Blend

DIRECTIONS

• Combine milk & cream cheese in a medium size pot on medium heat.

Blend together to make a cream cheese sauce.

• Chop artichoke heart into a medium dice

• After the milk & cream cheese mixture has been blended add artichoke

hearts, crabmeat and Cajun spice. Stir until blended.

• Serve hot with crackers, tortilla chips or sliced bread.

Cumin Seared Pork Loin Bruschetta

Prep/Cook Time: 30 minutes

INGREDIENTS

• 1 Pork Loin

• 2 tablespoons Cumin

• 1 French Baguette

• 1 bag Baby Green Lettuce

• ¼ cup Olive Oil

DIRECTIONS

• Rub pork loin with cumin and sear in oven safe sauté pan with a little olive

on all sides.  After searing place in a 350-degree oven and cook until the

internal temperature reaches 165 degrees.

• Slice baguette and brush with olive oil and toast in oven until golden

brown.

• Let bread cool and top with a small amount of baby green lettuce.

• Remove pork loin from oven and let stand for 15 minutes the slice and

place atop the baguette and garnish with your favorite mustard or salsa.

Caprese Skewers

Prep/Cook Time: 15 minutes

INGREDIENTS

• 1 Tub of Fresh Mini Mozzarella Balls or 1 large Fresh Mozzarella Ball

Cubed

• 1 Pint Cherry Tomatoes or Grape Tomatoes

• 2 oz Fresh Basil

• 1cup Balsamic Vinegar

• ½ Cup White Sugar

• 2 Tablespoons of Honey

• 1 Pack Bamboo Skewers

DIRECTIONS

• Wash basil and tomatoes in cold water.

• Bring balsamic vinegar to a boil and add sugar.  Blend together until sugar

is dissolved.  Once dissolved add honey and blend together.  Bring to a

boil then reduce heat and cook until the mixture makes syrup.

• On skewers alternate between tomato and basil wrapped mozzarella until

the skewer is filled.  Drizzle with the balsamic syrup.  Serve at room

temperature.

Apple Chicken Quesadilla

Prep/Cook Time 20 minutes

INGREDIENTS

• 2 medium apples, sliced

• 1 cup diced, cooked chicken breast

• 1/2 cup shredded Cheddar cheese

• 1/2 cup shredded Monterey Jack Cheese

• 1/2 cup fresh or frozen corn, thawed

• 1/2 cup chopped fresh tomatoes

• 1/2 cup chopped onion

• 1/4 teaspoon salt

• 6 (8 inch) (8 inch) flour tortillas

• 3/4 cup shredded lettuce

• 3/4 cup salsa

• 6 tablespoons sour cream

DIRECTIONS

• In a bowl, combine the first eight ingredients. Place about 3/4 cup on half

of each tortilla. Fold tortilla in half over filling and secure with toothpicks.

Place on a baking sheet coated with nonstick cooking spray. Bake at 400

degrees F for 8-10 minutes or until golden brown.

• Carefully turn quesadillas over; bake 5-8 minutes longer or until golden.

Discard toothpicks. Cut each quesadilla into three wedges; serve with

lettuce, salsa and sour cream.

# Granulated sugar 13 oz / 369 g

# Egg whites 13 oz / 369 g

# Cake flour, sifted 12 oz / 340 g

# Confectioners’ sugar as needed

via Ladyfingers : CIAProchef.com.

Directions:
- start by slicing the apple on a mandolin or slicer as thin as possible. The thinner the better, next brush each piece with the simple syrup. Place in 250 degree oven for 30 to 45 min. until apples have just began to crisp, remove and while still pliable place the slices into a muffin mold and let stand until apple have cooled, remove from mold and reserve. Next poach the shrimp and scallops until just slightly undercooked, remove and toss with the rest of the ingredients, season to taste and serve on the apple cups.

Directions:
-start by adding 11/ ½ cucumbers (cut into smaller portions ), iceberg, Tabasco, and mint to a blender and slowly start to pour in the chicken stock; puree until smooth and adjust seasoning as desired. Remove and allow to chill for 2 hours. Next julienne the half cucumber making sure to cut them into 2”in lengths, dust in cornstarch. Add the canola oil to a sauce pot and heat to 350 degrees and fry the cucumber until crisp. Now pour the soup into a large soup bowl and place the fried cucumbers in the center forming a nest, now top with a quenelle of the yogurt and top with toasted almonds.

PREP TIME 5 Min COOK TIME 0 Min READY IN 15 Min
Servings 5

INGREDIENTS (Nutrition)
2 avocados
1 tablespoon orange zest
1/8 teaspoon ground ginger
1 teaspoon salt
1 pinch ground black pepper
3 cups milk

DIRECTIONS
Peel avocados and remove the pits. Cut flesh into chunks.
Put into blender with orange peel, ginger salt and pepper. Blend, adding milk a little at a time, until mixture is smooth.
Pour into dish, cover and refrigerate. Serve chilled. Garnish with avocado slices if desired.

PREP TIME 15 Min COOK TIME 50 Min READY IN 1 Hr 45 Min
Servings 12

INGREDIENTS (Nutrition)
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

PREP TIME 15 Min READY IN 2 Hrs 15 Min 2 Servings

INGREDIENTS (Nutrition)
1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
1/4 cup toasted pine nuts
2 tablespoons chopped fresh basil
2 cloves garlic, coarsely chopped
2 tablespoons fresh parsley leaves
1 teaspoon olive oil
1 dash salt

DIRECTIONS
Combine the tomatoes with juice, pine nuts, basil, garlic, parsley, olive oil, and salt in a blender; puree until smooth. Chill at least 2 hours before serving.

PREP TIME 10 Min
COOK TIME 10 Min
READY IN 20 Min
Servings 4

INGREDIENTS (Nutrition)
1 pound crabmeat
1/2 cup dry bread crumbs
1 egg, beaten
1 tablespoon mayonnaise
1 teaspoon prepared Dijon-style mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning TM
2 tablespoons butter

DIRECTIONS
In a medium size bowl, combine the bread crumbs and the crab meat. Stir the beaten egg, mayonnaise, mustard, Worcestershire and Old Bay Seasoning. Lightly mix these ingredients being careful not to overwork the crab meat. Form into 8 round, flat crab cakes.
Heat butter in a skillet over medium heat. Fry the cakes on each side until crusty and golden brown. Serve warm.

PREP TIME 30 Min
COOK TIME 30 Min
READY IN 2 Hrs
Servings 5

INGREDIENTS (Nutrition)
2 cups uncooked short-grain white rice
2 1/4 cups water
1/4 cup soy sauce
2 teaspoons honey
1 teaspoon minced garlic
3 ounces firm tofu, cut into 1/2 inch strips
2 tablespoons rice vinegar
4 sheets nori seaweed sheets
1/2 cucumber, julienned
1/2 avocado, julienned
1 small carrot, julienned

DIRECTIONS
In a large saucepan cover rice with water and let stand for 30 minutes.
In a shallow dish combine soy sauce, honey and garlic. In this mixture marinate tofu for at least 30 minutes.
Bring water and rice to a boil and then reduce heat; simmer for about 20 minutes, or until thick and sticky. In a large glass bowl combine cooked rice with rice vinegar.
Place a sheet of nori on a bamboo mat. Working with wet hands, spread 1/4 of the rice evenly over the nori; leave about 1/2 inch on the top edge of the nori. Place 2 strips of marinated tofu end to end about 1 inch from the bottom. Place 2 strips of cucumber next to the tofu, then avocado and carrot.
Roll nori tightly from the bottom, using the mat to help make a tight roll. Seal by moistening with water the 1/2 inch at the top. Repeat with remaining ingredients. Slice with a serrated knife into 1 inch thick slices.

PREP TIME 20 Min
COOK TIME 25 Min
READY IN 45 Min
Servings 6

INGREDIENTS (Nutrition)
1 (8 ounce) package lasagna noodles
2 teaspoons vegetable oil
10 ounces ground lamb
1 teaspoon dried sage
1 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 (5.5 ounce) package crumbled goat cheese
1 bunch fresh mint
1/4 cup pine nuts
6 tablespoons olive oil

DIRECTIONS
Bring a large pot of lightly-salted water to a rolling boil. Cook the pasta in the boiling water uncovered until cooked through but still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Cut each sheet in half, width-wise.
Heat the vegetable oil in a skillet over medium heat; cook the lamb in the hot oil until evenly browned, 7 to 10 minutes. Season with the sage, thyme, salt, and pepper. Remove from heat; stir the goat cheese into the cooked lamb. Spoon about 1 tablespoon of the lamb mixture into the center of each of the lasagna sheets and roll into a cylinder; arrange on a plate.
Blend the mint, pine nuts, and olive oil in a blender until finely chopped but not liquefied; drizzle over the rolls to serve.

Yield: 6 servings

• 1 tablespoon extra-virgin olive oil
• 2 medium-large leeks (about 12 ounces total), split lengthwise, washed thoroughly, and sliced crosswise
• 1 small yellow onion, chopped
• 5 large egg yolks
• 1 cup heavy (whipping) cream
• 1 cup half-and-half
• 5 ounces Gorgonzola cheese, crumbled
• 1 tablespoon minced fresh dill or tarragon, or 3/4 teaspoon dried dill or tarragon
• 3 tablespoons minced Italian parsley
• Salt and freshly ground black pepper to taste
• 24 teaspoons or 6 tablespoons grated Parmesan cheese

PROCEDURE:

1. Preheat the oven to 275 degrees. In a medium saucepan, heat the oil over medium heat. Add the leeks and onion, and sauté for 7 to 10 minutes, or until soft.
2. In a medium bowl, whisk the egg yolks until pale in color. Whisk in the cream and half-and-half. Mix in the leeks, onions, Gorgonzola, dill or tarragon, parsley, salt, and pepper.
3. Place six standard-size flan dishes in a baking pan. Divide the custard mixture among the dishes. Pour warm water into the pan to come halfway up the sides of the dishes. Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly. Remove from the oven and lift the dishes from the hot water. Place the dishes on a baking sheet.
4. Evenly sprinkle 4 teaspoons grated cheese or 1 1/2 teaspoons sugar over each custard. Using a hand-held blowtorch, brown the cheese. Serve hot.

via Recipe for Grilled Fruit Skewers with Spicy Maple-Cumin Glaze from Restaurants & Institutions website.

Ceviche : CIAProchef.com.

via Menu at Epicurious.com.

via Healthy Recipes for Spring Produce at Epicurious.com.

via Fish Tacos Recipe at Epicurious.com.

INGREDIENTS:

INSTRUCTIONS:
1. Cut the tomatoes in bite-sized pieces. Add the grapes, strawberries, orange and grapefruit segments.
2. Add the orange and lemon zest, the lemon juice, vinegar, salt, herbs and honey. Mix well and let it sit for 1 hour in the fridge so the flavors can marry and the juices combine. Stir well a couple of times.
3. Beat the mascarpone until fluffy, adds the yogurt, and drizzle with some honey.
4. Sprinkle seeds on the salad and serve with a dollop of the mascarpone yogurt, drizzle some more honey if you wish and throw some breezy mint leaves on top. Welcome spring!
I made this for a small dinner with a close friend. It was a great salad. I loved seeing my friend Helen’s look of astonishment when I told her there were tomatoes in it too. It’s such fun to surprise the people you love with a little of the unexpected.
I followed this recipe pretty faithfully with 3 minor exceptions. It seems I julienned the basil and mint. I so enjoy doing that I couldn’t stop myself. I used white balsamic so that the colors would stay bright and un-muddied. I also left out the grapefruit… it’s not that I do not like grapefruit. It just worked out that way!

INGREDIENTS:

INSTRUCTIONS:

Stir together soy sauce, ginger, brown sugar, and curry powder. Add scallops and water chestnuts and toss to coat. Marinate in the fridge for about 1 hour. 

Preheat broiler.

Remove scallops and water chestnuts from marinade and discard marinade. Place 1 piece of bacon on a work surface and put 1 scallop, 1 chestnut and 1 pineapple chunk in center. Rollup in the bacon and secure with a toothpick.  Repeat with the rest of the ingredients.

Broil rumaki on rack of a broiler pan 2 inches from heat, turning once, until bacon is crisp and scallops are cooked, about 2-3 minutes on each side.  

Serve immediately with Spicy Pineapple-Apricot Dipping Sauce (recipe follows).

Spicy Pineapple-Apricot Dipping Sauce

1/2 cup pineapple preserves
1/2 cup apricot preserves
1/4 cup pineapple-apricot horseradish sauce (Silver Spring brand) or honey mustard
2 tbsp soy sauce
1 tsp sambal oelek (Thai chili sauce)(more if you really like it spicy)

Mix all ingredients together in a small heatproof bowl.  Microwave on high for 1 minute.  Stir and set aside.

INGREDIENTS:

INSTRUCTIONS:

Cut chicken livers into 1/2-inch pieces. Stir together soy sauce, ginger, brown sugar, and curry powder. Add livers and water chestnuts and toss to coat. Marinate in the fridge for about 1 hour.

Preheat oven to 350 deg. F. 

Remove livers and water chestnuts from marinade and discard marinade. Place 1 piece of bacon on a work surface and put 1 piece of liver and 1 chestnut in center. Wrap bacon around liver and chestnut and secure with a toothpick. Repeat with the rest of the ingredients.

Place rumaki on a broiler pan and bake for about 10-12 minutes.  Then, move the oven rack up to 2 inches from heat, and turn on the broiler.  Broil rumaki for about 2-3 minutes per side, turning once, until bacon is crisp and livers are cooked.

Serve immediately with Spicy Pineapple-Apricot Dipping Sauce (recipe follows).

1 onion, chopped
1 green bell pepper coarsely chopped
1 tbsp. finely minced garlic
2 tsps. Seasoning Salt
2 tbsp. butter
2 tbsp. olive oil
4 tbsp all-purpose flour
1 lb. large shrimp, peeled and deveined
1 1/2 cups chicken stock preferably homemade
1 green onion, chopped
1 tbsp. fresh chopped parsley

INSTRUCTIONS:

When the butter & oil begins to sizzle, sprinkle 3 tablespoons of flour over it. Reduce the heat to medium-low, and cook for about 12 minutes, stirring frequently, until you get a dark brown roux. Be careful, don’t let the roux get burnt, if your pan becomes to hot, lower the heat. When the roux reaches a rich dark brown color, increase the heat to medium-high, and add the onions, bell pepper & garlic. Cook and stir for a couple of minutes, just until softened. Meanwhile, place the cleaned & deveined shrimp in a bowl, toss with seasoned salt, fresh ground pepper, and remaining flour. Pour into the pan, and stir constantly for 1 minute. Whisk in the chicken stock, and reduce the heat to low. Cook for just a few minutes to thicken the broth being careful to not overcook the shrimp.

Serve the shrimp over creamy grits, sprinkle with chopped green onion, chopped parsley and fresh ground pepper to taste!  I like to serve my “Shrimp n Grits” in a dinner bowl warmed in the oven.  If you want an extra rich version add cheddar to the grits.

Serves: 4

INGREDIENTS:

• 2 lbs russet potatoes sliced 1/8″ thick, (peeled or unpeeled, its up to you)
• 1 1/2 cups canola oil for frying
• Salt and freshly ground pepper

INSTRUCTIONS:

1. Heat the oil over med-high heat in a 2 qt sauce pan.
2. Cook potatoes in batches until golden brown and crispy. About 6 minutes.
3. Remove the chips from the oil onto a paper towel lined plate. (Note: I got a nifty little bamboo skimmer for a bridal shower present and I suggest using something similar to that to remove the chips from the oil, this results in less greasy potato chips.)
4. Season immediately with salt and pepper. You want the chips to be hot so that the spices will adhere to them better. Serve.

1 clove garlic

300 grams black olives

1 anchovy fillet

a tablespoon capers

A few Thyme leaves

Salt and pepper

Extra virgin olive oil to cover

INSTRUCTIONS:

Process ingredients until it becomes a paste.

Cover with olive oil to store.

This recipe goes with Eggplant with Mint Bruschetta, Braised Pepper Bruschetta, Tomato and Basil Bruschetta, Mixed Herb Bruschetta, Chickpea and Octopus Bruschetta

Once the dish has been properly pronounced, the appropriate way to eat Bruschetta is with enthusiasm. Bruschetta variations are found all over Italy, especially in the north (in Tuscany they call them fett’unta, which means “under oil”); like pizza, it’s perfectly all right to concoct your own variations, as long as you do not invite Italian purists to your table. Unlike pizza, which requires careful dough handling and precise oven temperature monitoring, bruschetta benefit from the forgiving nature of their primary raw ingredient: bread.

Like a basic pizza, which in Italy lacks the fuss and topping selection we favor in America, basic Italian bruschette are as simple as they are elegant. You start with an Italian bread, several days old, and cut it into slices about three inches in diameter and one inch thick. Have one or two cloves of garlic handy, already peeled. To toast the bread, a grill is ideal, but you can also use a wide toaster or use your oven’s broiler; you’ll be charring both sides of the bread. Once you’ve made your toast, while the pieces are still warm, rub the tops and crusty sides of the toast pieces with the garlic, drizzle with olive oil, then sprinkle the tops of the bruschette with good quality sea salt. That’s it; if everything you use is of top quality, and if the oil and garlic are fresh, you will melt the bruschetta purist’s heart, or even become a purist yourself.

For bruschetta, the only oil to use is extra virgin olive oil. Extra virgin is the most expensive variety, but bruschetta requires relatively little. Extra virgin olive oil is the result of the first, cold pressing of the ripe, green olive. Since the olives are not heated, or subjected to chemical additions (as is the case with later pressings), the resulting oil is of the finest quality in terms of both taste and nutrition. Virgin olive oil, from the second pressing, stands up better to the heat of cooking and gives better value when larger amounts of olive oil are needed. The rule of thumb is that if you’re eating the oil uncooked, drizzled on salads, antipasti, or as a final garnish on a hot dish like pasta or fish, extra virgin olive oil is the only choice.

Any oil can go rancid relatively quickly; extra virgin olive oil is particularly delicate in this regard. If you don’t have a “cool, dark, place” in which to store your oil, you may keep it in the refrigerator, preferably in an area removed from foods that could pass their odor on to the oil. The cold will make the oil cloud up, but it will clear once removed to room temperature. Buy your extra virgin olive oil in small bottles, even if you end up paying more per ounce. Rancid oil takes the snap out of any dish.

Garlic, which is not particularly expensive, should also be fresh, for any use. The best rule of thumb to ensure you use fresh garlic is to buy it right before you use it; it doesn’t keep its flavor very long when stored. Garlic does not react well to refrigeration or freezing, so the cool, dry, well-ventilated place is your only storage option; even so, a whole, unopened garlic bulb will only keep for about eight weeks, a peeled clove only a day or two. In choosing garlic, avoid the so-called “elephant garlic,” the huge variety which is actually a type of leek; it’s much too mild for Italian cooking. Buy only firm, robust garlic bulbs with dry skins. You should be able to feel firm, unbroken garlic cloves inside the bulb.

To peel a clove of garlic elegantly for your bruschetta, the best method is to find your heaviest chef’s knife or cleaver, lay the knife’s flat side over the clove, then give the knife a good hard thump with your fist or the heel of your hand. The garlic peel ought to slip right off. Most chefs will also snip off the hard end of the garlic clove with a paring knife, but this is not strictly necessary when you use the garlic for hand rubbing. Toasted bread for bruschetta should be hardy enough to stand up to some pressure when you rub in the garlic, though you may want to rub a little less vigorously if your diners are not garlic devotees. I like a simple once-over to give my bruschetta a garlic tinge without turning it into a garlic dish.

Once you master the basic garlic, olive oil and salt bruschetta, a whole world of variations will open up. You could, for example, give your bruschetta a southwestern flair by topping it with jalapeño salsa and melted jack cheese, or make it Hawaiian by topping it with glazed ham and pineapple; celebrity chefs do this kind of thing all the time with pizza. I don’t recommend these types of variations, however, because I believe bruschetta should remain both simple and Italian.

A frequent variation you’ll often find in Italian restaurants involves bruschetta with tomato and basil. To top eight to twelve bruschette, begin by scalding three or four large tomatoes in boiling water for sixty seconds, then plunge the tomatoes into a bowl of iced water to stop the cooking process. The skins should peel off easily. Coarsely chop the tomatoes. You can also use canned Italian tomatoes, in which case you can crush them with your fingers (if this isn’t fun, what is?). In a bowl, mix the tomatoes, a dozen leaves of hand-torn fresh basil, a teaspoon of balsamic vinegar, and two teaspoons of extra virgin olive oil. Let the mixture stand at room temperature for at least half an hour so the flavors can meld, then spoon onto the bruschetta. Add diced onions or shallots for a further variation.

For bruschetta that mirrors the flavor combinations of the classic pizza Margherita, lightly brush the toast with tomato sauce, strew on shredded mozzarella and torn bits of basil, and broil just long enough to melt the cheese. Too much cheese will overpower the delicate flavor of the basil; try to keep the ingredients in balance.

Since garlic is one of the basic flavor components of the toast portion of bruschetta, it can also serve as an excellent topping. To make roasted garlic, cut the tops off two garlic bulbs in order to expose the tops of the cloves. Place the garlic bulbs in a small baking dish and add enough water to cover the bottom third of the bulbs. Drizzle the tops of the bulbs with olive oil, and cover with aluminum foil, punching a few small holes in the foil to let the steam escape. Bake at 350 degrees until the bulbs are tender, about 45 minutes to an hour. Let the garlic cool, remove the individual cloves, and mash them in a bowl with a third of a cup of extra virgin olive oil and half a teaspoon of salt. Spread the mixture onto the bruschetta, garnishing with flakes of a good Italian grating cheese.

Just as garlic can serve bruschetta both above and below the toast line, so can olives. Try spreading an olive tapenade over the bruschetta, stud it with finely diced shallots, and finish with a sprinkle of fresh oregano or marjoram. To make an olive tapenade, combine two cups of black, brine-cured pitted olives (nicoise, kalamata), four tablespoons of extra virgin olive oil, two tablespoons of drained, rinsed capers, one half teaspoon fresh thyme, one tablespoon marsala wine, and four anchovy fillets. Pulse the ingredients together in a food processor until coarsely chopped. Replace the olives with marinated artichoke hearts or mushrooms for a variation.

The right time to eat your bruschetta depends on the degree of culinary ambition you put into it. Heap mushrooms, ricotta, zucchini, sardines or other substantial foods on top of the toast and you’ve got lunch or dinner. If you keep it simple, bruschetta becomes the ideal cocktail snack or appetizer. My favorite time for bruschetta is early evening, that trying time when lunch has faded into dim memory and dinner is still just a concept. My next favorite time is any time.