Skip to main content

Food Matters Project: Fig-Olive Bruschetta

I have been sitting out for the last few weeks of the Food Matters Project because the end of the school year always seems to kick my tail with obligatory things while all of my fun projects get shoved to the background.

But when a friend and I decided to split up dishes for our own Mothers' Day feast and I took appetizers, I knew that I could squeeze in this week's Bittman assignment - Bruschetta Rethought - which was selected by Laura of Chef Laura at Home.

First, an Italian lesson, because nothing makes me want to walk out of an Italian restaurant more than when the waiter pronounces something incorrectly. Sorry. Just a pet peeve of mine.

This dish is pronounced brews-Keh-ta not brew-SHeh-ta. We were recently at an Italian deli and I ordered two drinks for my kids - one aranciata and one limonata. The man behind the counter said, "Wow, I've worked here for 6 years and you are the first person who has ever pronounced those correctly. God, I hate how people butcher the Italian language." Glad to know I'm not alone in that.

Second, click here for what our week's hostess did with her bruschetta. And to see what the other bloggers created, click here and look in the comments section.

I used an artisan loaf that had large chunks of salt pressed into the top before it was baked, so I didn't add any salt to my toppings. But I'm getting ahead of myself.

Slice your bread into thick slices and broil the bread - or grill it - until it is lightly browned on both sides.

Typically you would rub the bread with fresh garlic and then top it. I added fresh garlic to my topping so I skipped rubbing garlic on the bread. I did spread a thin layer of marscarpone on the toasts before topping them.

I love things that are little more than stir-and-go yet are packed with flavor. This is one of those things. In a large mixing bowl, I stirred together...

chopped dried figs
diced green olives
sliced garlic cloves
fresh oregano
freshly ground pepper
Splash of olive oil

Then I served the bruschetta with a rhubarb syrup-champagne cocktail.

Cheers and happy mothers' day to all the moms - of boys, girls, critters, or any combination of those!!


  1. Reading the ingredients in your toppings now makes me wish I picked one of the Bittman choices... figs and olives together sound so exotic!

  2. That sounds delicious and I love your cocktail!

  3. Figs- why did I not think of that?!? Great idea- this will definitely have to be redone when figs are in season around here. Thanks for the great idea & yay to pronouncing things correctly! =)

  4. Yum! This sounds absolutely delicious, I'm going to need to find a way to get some figs and olives into a meal pronto!


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir