Sweet & Savory Bruschetta + The Food Matters Project

This is my first week participating in the Food Matters Project. It is a group of food bloggers all cooking from Mark Bittman’s Food Matters Cookbook. Someone picks a recipe each week, and everyone posts their own take on it. I’ve been following for a few weeks, and I love seeing the endless variations other cooks are putting together. This week is “Bruschetta…Rethought”. The idea is that you thickly slice and toast some good bread, and add whatever you can throw together from your fridge on top. You can check out the original post here.

For my bruschetta, I used some homemade sourdough bread (you’re jealous already, I know), made with half white bread flour, locally grown and ground. Eventually, when I perfect the recipe, I will post it here, but for those who want to try now, here is the recipe I’ve been using. On one half I piled what I’m calling “Truffled Cremini with Shaved Parmesan”, the other half of the bread was treated with “Raspberry-Lemon Drizzle and Goat Cheese”. Jealous and drooling? You’ll have to make it for yourself. Good thing it’s super quick and easy. Especially if you just buy a nice whole grain baguette.

This is not so much of a recipe (though you will find the recipes below), as it is an idea. Don’t like mushrooms? Swap in some sauteed greens. Vegan? Use some toasted walnuts instead of the cheese. Click the Food Matters link above for tons more ideas. These are of course great as appetizers, but I had them as a light lunch (dessert built in!). I’m also picturing a “bruschetta bar” with a few different toppings made up, a big salad and some wine out on the “deck” (or in my case, fire escape).

Sweet & Savory Bruschetta

1 baguette, thickly sliced

Truffled Cremini with Shaved Parmesan
1 T. butter
8 oz. cremini mushrooms, 1/2″ to 1″ dice
1 plump garlic clove, finely minced
a few pinches of sea salt
1/2 tsp. black truffle oil
a small hunk of Parmigiano-Reggiano

Raspberry-Lemon Drizzle and Goat Cheese
1 pint raspberries (fresh or frozen)
juice of 1/2 a lemon
1 small pinch of sea salt
1 T. raw honey (or to taste)
a few oz. of goat cheese

Preheat the oven to 425. Toast the bread slices on a baking sheet until very warm and slightly crisp on the outside.

Meanwhile, make the toppings. For the mushrooms, melt the butter in a skillet over medium heat. Add the mushrooms, stir to coat in the butter, and cook until they start to release liquid, about 5 minutes. Stir in the garlic and salt. Saute for another minute or so to evaporate the liquid. Transfer to a bowl and drizzle on the truffle oil. Using a vegetable peeler, shave some pieces of cheese off the hunk and add to the mushrooms, or serve on the side.

For the raspberry topping, heat the raspberries in a skillet over medium heat until they break down, 10 minutes for fresh, less for frozen. When they have lost all shape, remove from heat and stir in the lemon, salt and honey. Serve with the goat cheese, preferably room temperature.