Coast Cooking

Coast Cooking: Bruschetta is a hearty offering

Yeah, yeah, I know, I am again jumping the gun, but isn't it possible there is a hint of fall in the air? 

Nothing is as thrilling as those first cool mornings that tell us summer is finally fading. The days may still be brutal, but those mornings are blissful. 

With the change in seasons our appetites change as well. We are ready for something a bit more hearty, and no food is as robust as classic Italian fare, if you ask me. 

My friend Paola Bugli is room chef at Stalla, a great Italian restaurant, and all this week we will on some of her favorite food ideas. Not her recipes, just some of the good things she likes and my interpretation of the recipe. 

Let’s start with bruschetta. At its most basic form, bruschetta is a piece of hearty bread, grilled on a wood fire and rubbed with a clove of garlic. This recipe is a bit more involved, but it is delicious.


1 loaf crusty bread

2-3 cloves crushed garlic

Yellow tomatoes and red tomatoes

Oliver oil

Balsamic vinegar


Slice the bread into thick pieces, toast, hopefully over a wood fire, and then rub with the crushed garlic. Chop the tomatoes, if you can't find yellow, red will work fine. Add to a large bowl and toss with olive oil, a tablespoon or two of good quality balsamic vinegar and shredded basil. Spoon on the toast, add a pinch of salt and serve at once.