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Italians have a way with words. Even one of the ways they say I love you, ti voglio bene, translates to… I want good for you, implying I care so much about you, that I wish the best for you. Now that is a beautiful way to love others. They use words like bellissima, dolcissima and carissima to let you know how beautiful and sweet and dear you are to them. And their charm isn’t only restricted to their native tongue, it comes through just as loud and clear in English. Even though they may struggle with the intricacies of our cold language – the exceptions, the irregularities, the idioms, the weird blends (just try to ask an Italian to say “thank you” or “Thursday”), it doesn’t matter, they will find a way to make you smile. So, in that spirit, I share with you my recipe for…
What makes bruschetta inviting? Well, to be fair, bruschetta by it’s very own nature is pretty inviting – even in it’s purest form: a mixture of tomatoes, basil, garlic, olive oil, and salt placed on top of a piece of bread… that’s incredibly enticing, right? But, what about if you added a little something, just subtle enough to make you wonder what makes this bruschetta delightfully different?
My Nonna Cesidia would often add celery to her salads. It was a simple way to make an ordinary salad special. Both the stalk and leaves added a subtle earthiness, depth and texture. It’s that extra thought that makes it inviting. At first glance, the celery was hardly noticeable; it just blended in with the lettuce and most of us would never expect it… and yet, once you bit in and tasted the simple addition, it was the most intentional way to capture anyone’s attention… a simple gesture that lets someone know you care enough to make sure that every little detail has been taken care of.baby heirloom tomatoes and celery make an Inviting Bruschetta
In fact, now that I think about it… that is probably why my dear cousin Nicola always chooses to use the word “inviting” to describe everything from someone’s smile to the Mediterranean Sea to a delicious dish. It’s because Italians are always looking for ways to invite you to their tables, into their families, and ultimately into their hearts.
So, won’t you try this recipe and invite someone over to enjoy it too?
What makes bruschetta inviting? Well, to be fair, bruschetta by it's very own nature is pretty inviting - even in it's purest form: a mixture of tomatoes, basil, garlic, olive oil, and salt placed on top of a piece of bread... that's incredibly enticing, right? But, my Nonna Cesidia would often add celery to her salads. It was a simple way to make an ordinary salad special. Both the stalk and leaves added a subtle earthiness, depth and texture. It's that extra thought that makes this bruschetta inviting.
- 1 handful baby heirloom tomatoes cut into fourths
- 1-2 stalks celery baby stalks in the center with leaves are the best; diced
- a little red onion to taste; diced
- olive oil extra virgin
- kosher salt to taste
- red pepper flakes to taste
- 2-3 leaves basil chiffonade- cut into thin ribbons
- baguette slices grilled
Delicately mix all ingredients together.
Place spoonfuls on grilled slices of crusty baguette... and enjoy!
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Also, be sure to say broo-sKet-ta! Click below for a sample:
This post is part of a story collective where authors share their favorite Italian memories and recipes. Be sure to check out the guest post from LeAnn at l&l… Truffle Bruschetta:
[excerpt] On a six-week stay in Tuscany and while making my way through several recipe books in the cucina of my wee appartamento, I came across the English edition of “How to make Bruschette.” It is a small, paperback book unremarkable in its appearance, but…