Marcellina in Cucina received a complimentary Global Ikasu Knife Block Set courtesy Everten in exchange for an honest review of the product and their service.
Bruschetta is very well known as delicious toasted sourdough topped with a fresh tomato combined with basil, garlic or onion. But the choice of Bruschetta toppings are up to your imagination.You could use marinated or roasted vegetables, cheeses or cured meats or fresh seafood. This recipe for a Bruschetta topping is a yummy combination of classic Mediterranean vegetables which have been roasted and caramelized to intensify their flavors then chopped very finely with a sharp knife.
What about the knife?
Recently I received a brilliant Global Ikasu Knife Block Set, thanks to Everten. As one of the first online kitchenware retailers in Australia, their commitment to expert advice, superb customer service and efficient delivery record is proven. Plus, they’ve always got great specials and shipping is a mere $8.90 Australia wide. Everten is a 100% Australian online kitchenware company with one of Australia’s largest stockist of knives online. So, I knew when I needed a knife set, this was the company for me. Global knives are made from the finest stainless steel and hold a super sharp edge longer than most other knives. From the first time I used these knives I was impressed with the balance and comfortable grip. I also like how compact the bamboo and acrylic block is, taking up very little bench room in my small kitchen.
Be assured that I will always give my honest opinion and I will say that I truly love this knife block set and the service from Everten was excellent. I would buy from and recommend this store without hesitation.
Preparing Bread for Bruschetta
Bruschetta is such a simple, humble Italian dish that like many Italian dishes relies on quality ingredients and a couple of easy steps to ensure perfect Bruschetta. First get a great sourdough loaf. Please, please, don’t use a soft, fluffy, white loaf. You need the sourdough for it’s density, thick crust and of course, flavor. Slice it with a nice serrated knife, (you’ll get a good one in the Global Ikasu Knife Block Set) into 1cm/1/2inch thick slices and toast on a barbecue or griddle pan until nicely charred. Then rub with a cut garlic clove, drizzle with good olive oil and a tiny sprinkle of salt. You can stop now and eat it like it is if the olive oil is really good.
A Perfect Bruschetta Platter
Why limit yourself? Prepare this Roasted Mediterranean Vegetable Bruschetta as part of a perfect Bruschetta Platter and let everyone choose how they mix and match their toppings. All you need is a large board and a bit of imagination.
As well as a big bowl of Roasted Mediterranean Vegetable Bruschetta you can include
- fresh ricotta
- a hard cheese
- my Nonna’s peperonata
- roasted cherry tomatoes
- few fresh figs
- toasted, garlicky sourdough
Now, that’s a feast for the eyes and the stomach!
This recipe for Roasted Mediterranean Vegetable Bruschetta
A good set of knives will really help you make this bruschetta topping. Red capsicum (peppers) skins can be a bit tough to get through and a blunt knife can slip so a good sharp knife is essential – there is a lot of red capsicum (peppers) to dice. Once all the vegetables are chopped and roasted, a sharp knife will achieve the perfect consistency without crushing or squashing the ingredients. Be sure to taste and check the seasoning – salt really does bring out the flavors.
My favourite Bruschetta
Bruschetta is great anytime whether it be classic tomato or more fancy seafood. However I can’t go past taking a good spoonful of fresh ricotta and spreading that on a still warm, toasted, garlicky slice of sourdough then smothering it in Roasted Mediterranean Vegetable Bruschetta, finish with a drizzle of balsamic glaze. It’s the taste of heaven, I’m sure!
It’s so delicious, you will want to bookmark this recipe or you can hit the print button on the recipe for a hard copy. Take a photo of your finished platter and tag me on instagram @marcellina.in.cucina, I’d love to see your photos! And if you are in the market for new knives or anything “kitchen” be sure to go along to the Everten kitchenware online shop, I highly recommend them!
A delicious combination of Red Capsicum, Zucchini and Fennel which care roasted and caramelised before being finely chopped. Serve on toasted, garlicky sourdough with or with fresh ricotta but definitely with a drizzle of balsamic glaze.
- 3 red capsicum (peppers), halved and seeds and white membranes removed
- 1 fennel bulb quartered and hard core removed
- 2 zucchini quartered lengthwise and excess seeds removed
- 2 garlic cloves
- 1 teaspoon dried oregano
- extra virgin olive oil
- ground pepper
Preheat oven to 425°F/220°C. Line large baking tray with baking paper.
Cut capsicum and fennel into 1inch/2.5cm pieces and slice zucchini into chunks. Crush garlic with the blade of the knife, peel and finely chop.
Mix vegetables and garlic together with oregano, salt and pepper and a good drizzle of extra virgin olive oil.
Place into prepared baking tray and roast for 30-40 minutes until softened and slightly charred.
Remove and allow to cool.
- Using a sharp knife, very finely chop the mixture until a spreadable consistency.
- Check seasoning and adjust to taste.
Serve with slices of toasted sourdough bread which had been rubbed with a cut garlic clove, drizzled with olive oil and sprinkled with salt. Or as part of a bruschetta platter.
- if red capsicums (peppers) are large, you'll only need two
- when serving as part of a bruschetta platter you can include fresh ricotta, salami and proscuitto, a hard cheese, some spreads like pesto and caramelised onion and maybe some roasted small tomatoes