Bruschetta a la Italia - Red, White and Green

This appetizer is so packed with flavor and color and taste, that it’s always a hit at a party. It doesn’t even need any cooking! So if you want to impress with minimal effort and maximum style – this is the one for you. I call it ‘a la Italia’ because once I assembled it, I realized that it had Red, White and Green. I was giggling away to myself very bemused, that an Italian dish must encompass the colors of the Italian flag – hence the christening.

Bruschetta (bru-sket-ta) is a very popular starter to an Italian meal. Though many people assume that bruschetta is bread topped with tomato and Basil and olive oil (that’s a popular topping), it is actually just roasted/ toasted bread rubbed with garlic and some olive oil. You can top this up with interesting combinations and have a fun start to a meal. I always have Pesto and Sun Dried tomatoes at home, so this combo was a no breezer for me. I also picked up some lovely bocconcini (mini mozzarella balls) to top it all off. So without further adieu, I give you Bruschetta a la Italia.

Bruschetta with Pesto, Sun Dried Tomatoes and Mozzarella

Prep time: 10 mins

Serves 6

What you need:

1 French Baguette/ Ciabatta, sliced horizontally (about 12 slices)

4 Tbsp Pesto

4 Sun dried tomatoes, sliced

6 Bocconcini Balls, sliced

¼ cup Olive Oil

4 cloves Garlic

Salt and freshly ground Black Pepper to taste

What to do:

Slice the baguette and toast till a light golden brown. Rub with a clove of garlic and drizzle some olive oil on top. Now spread some pesto on it. Top with sun dried tomato slices and bocconcini. Season with Salt and Pepper. Serve with aplomb!

Mango and Bocconcini Skewers

As it’s Mango season in India, I thought I’d pay homage to the king of fruits by featuring him in a simple recipe that lets his flavours shine through. Apparently the reason (which I found out only last week) the Mango is called the ‘King of Fruits’ is because kings in ancient India used to pride themselves on the possession of large mango gardens. They were also highly prized in Ayurvedic healing and cooking. They balance all the three doshas. A Mango is ready to eat when it is soft to touch and yields to gentle pressure. Green mangoes can be ripened at room temperature, however once ripe store them in the refrigerator and eat them within three days.

The best use of a mango is to savour it by itself or eat it with a dollop of fresh cream. (My favourite type is Alphonso and Begampalli). If you want to take it up a notch, then read on. This appetizer recipe is of a different kind - A no-cook but full of flavor one! It also contains a few of my favourite ingredients – Mangoes, Bocconcini and Balsamic Vinegar. The combination is insanely delicious! The sweetness of the mango, set off by the tartness of the balsamic and finally amalgamating both is the creaminess of the bocconcini…Divine!

Mango and Bocconcini Skewers

 

Prep time: 10 mins

Makes: 8 skewers

 

What you need:

1 ripe Alphonso Mango, skinned and cut into cubes

8 Bocconcini Balls (or Fresh Mozarella torn into bite sized chunks)

8 fresh Mint/ Basil leaves

3 Tbsp Balsamic Vinegar, reduced by half

 

What to do:

Wash the Mango and cut into three parts, vertically and on either side of the stone. That leaves you with two fleshy halves. Now score the flesh upto the skin (but not cutting through) in a checkerboard pattern. Now put your fingers under the skin and push to turn the mango flesh up. It should look like a fruity porcupine! Now it’s super easy to cut away cubes without wasting any flesh.

Heat the balsamic vinegar in a saucepan on low heat and reduce the quantity by half.

Now skewer a piece of mango, followed by a ball of bocconcini, mango again and topped with a mint/ basil leaf.

Serve on a plate with balsamic drizzled on the side or on top. Simple, elegant and a dynamite of flavours in your mouth. Love!