Coast Cooking

Coast Cooking: Mississippi bruschetta

Bruschetta is catching on like wildfire. 

It has grown from the simple Italian idea of a piece of peasant bread, rubbed with garlic and grilled on a wood fire. 

“The Silver Spoon,” the best-selling cook book in Italy for the past 50 years, lists 34 good things to do with bread, but only one bruschetta idea. 

That recipe calls for the toasted bread described above, diced tomatoes, olive oil and salt and pepper. That’s it.

But who is to say that we can't improvise? If we were living in Italy our neighbors might turn their noses up at this idea, but who cares?  Those of us who cook in the Deep South are always looking at new and interesting ideas. So give this one a try and don't be shy about letting me know what you think.

MISSISSIPPI BRUSCHETTA

1 loaf crusty bread

1-2 cups cooked black eyed peas

1 chopped onion

1 chopped bell pepper

1/2 cup whole kernel corn

Best quality olive oil

Salt and pepper

Slice the bread into thick slabs, anoint with oil and grill or toast. Combine the remaining ingredients, taste and season as necessary. Let the mixture rest for a bit so all the ingredients can meld. Top the grilled bread with the vegetables and serve at once. 

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