It’s really sad that when we talk of the classic Italian Antipasti - Bruschetta we end up mispronouncing it. (It’s Broos-sketta, not Broo-sh-etta) and then we make it worse by only visualizing cherry tomatoes tossed in olive oil, basil & garlic on top of bread. I don’t have a problem with that combination. In fact, I love it. But stereotyping it to one variety is sad. I like doing different bruschettas and they’re the perfect canapé especially when the majority of your guests are vegetarian.
20g Mascarpone cheese
10g Vegetarian Parmesan Cheese
1 pod garlic, crushed
Toasted baguette (Defence Bakery)
Toasted Almond Slivers
Cut the broccoli into small florets, soak into salt water for 15 minutes and then blanch. Set aside.
On slow heat, add the cream in a pan and gradually reduce it to about 70 grams. (10-15 minutes)
Add the garlic, mascarpone, salt white pepper.
Gently fold in the broccoli so as to not break the florets.
Scoop a good amount and spread on the toasted baguette.