Creamiest Scrambled Eggs w/ Prosciutto, Burrata, & Fresh Herbs

Let me start by saying eggs, but especially these Creamiest Scrambled Eggs w/ Prosciutto, Burrata, & Fresh Herbs, should never ever be pigeonholed in the breakfast food category. A luscious, beautiful egg dish transcends the breakfast hour. Almost effortless, they are equally fantastic for lunch, dinner as well as one of those after a long, late night meals. If you haven't yet embraced eggs as a twenty-four seven main dish, you still can.

Before I tell you about the dreamiest eggs I have ever eaten, I need to share a few egg stories. As a kid growing up, I was tormented by having to eat eggs for breakfast. Especially before getting into a hot car, on a sunny hot day, sitting in the back seat for a three hour drive in an un-air-conditioned car for the annual family vacation to Wisconsin Dells. For years I associated car sickness with eggs. But then I learned sitting in the back seat was the real culprit. Sometimes after a Saturday morning run, the girls will go out for breakfast. Almost always I order a scrambler. Sometimes with spinach, mushrooms and goat cheese, but always, always with the request the eggs be scrambled soft. If, for any reason, I get distracted and don't put this qualifier on, my friends remind me. But I have now learned I have been ordering my eggs all wrong! Which might explain why I am not always happy when my scrambler arrives. Instead of soft, I should have been ordering them creamy. As far as who makes THE best scrambled eggs in the family, well for decades that distinction has been held by, as my niece and nephew would say without hesitation, 'Uncle Greg'. However, that is now about to change as I have finally (after all these years) discovered the perfect technique to make THE BEST creamy scrambled eggs! The scrambled egg bragging rights torch has now been passed to me and I couldn't be more thrilled.

As much as this recipe post is about making the creamiest scrambled eggs, it's also about elevating your egg dish game to an A+ level using thinly sliced prosciutto, burrata, fresh herbs, and thickly sliced toasted ciabatta bread. I must shamefully confess I have now made the Creamiest Scrambled Eggs w/ Prosciutto, Burrata, & Fresh Herbs three days in a row. I am officially obsessed with this dish.

Scrambled eggs were meant to 'creamy, fatty and delicious' says chef Michael Symon. And, if weren't for him, I may have never discovered the secrets to creating the most delectable, most perfect, most luscious scrambled eggs. So as not to make you wait unnecessarily, here are the big three: adding butter to eggs during the whisking process, using a spatula while cooking, and moving the pan on and off the heat while cooking. While those may not sound like scrambled egg masterpiece creating techniques, they are!

Whipping up the eggs is a first important step. You want them light and airy. Using two forks versus a whisk works perfectly. If making three eggs, use a pad of soft, room temperature unsalted butter, a tad shy of a tablespoon. Very lightly season with Kosher salt (you will be salting again, so go easy here) and give the eggs another little whip.

Before I talk about cooking the eggs, let me share some of my personal biases. Don't use anything metal to stir your eggs. Use a spatula. It will help you create better egg pillows and it won't scratch or damage your pans. Some swear by using a non-stick pan when making scrambled eggs, I prefer a heavier bottomed pan (like copper) even if the clean-up is harder. But whichever pan you choose, make sure it's not too small or too big for the number of eggs you are scrambling. 

To cook the (three) eggs, over medium heat melt about a tablespoon of unsalted butter in your pan of choice. When the butter has just melted, add in your eggs. Wait ten seconds for the eggs to start to set up, then swirl them around with a spatula to create soft, pillowy curds. Once you start to see some curds forming, remove the pan from the heat and keep stirring (your pan is hot so the eggs will continue to cook). After about 10 seconds return the pan to the heat and stir only until the curds are set and a little wet. This happens quickly. Immediately remove your creamy scrambled eggs from the pan and spoon over the lightly buttered toasted ciabatta topped with some prosciutto. Season with some Kosher salt and freshly ground black pepper. Now you are ready to top with some burrata and freshly chopped herbs. Note: If you are making more than three eggs you may need to wait longer than 10 seconds for the egg curds to initially form. But three eggs made just enough to serve two or one very hungry person.

Just in case I didn't make it clear, you are going to need to have your ciabatta toast made (and lightly buttered) and topped with two thin pieces of prosciutto before you start making your eggs. Timing is everything when making dreamy, creamy scrambled eggs. Have this dish partially assembled as if you do not immediately removed the eggs when done to creamy perfection, they will continue to cook in the hot pan. And your eggs will not be as luscious.

Topping with generous piece of fresh burrata and some fresh herbs are the finishing touches to this over the top, dance party worthy egg dish. When choosing herbs, consider chopped chives and fresh thyme as a combination; chopped chives and tarragon as a combination, or chopped chives, fresh thyme and micro-greens as a combination. 

If you are invited over for breakfast, a casual impromptu lunch or dinner, or are hungry after going out for cocktails, don't be surprised if this is what I make. Just sayin. 

Recipe

Creamiest Scrambled Eggs w/ Prosciutto, Burrata, & Fresh Herbs

Serves 1-2

Ingredients

3 large eggs (you can use 4 if you want two slightly more generous servings)

2 Tablespoons of unsalted butter, room temperature, divided

Kosher Salt or flaky sea salt

Freshly cracked Black Pepper

2-3 ounces of burrata (from a 4 ounce ball of burrata)

4 slices of prosciutto

2 thickly sliced on the diagonal (1/2" thick) pieces of ciabatta, toasted and lightly buttered

2 teaspoons freshly chopped chives

2 teaspoons freshly chopped thyme

Radish micro-greens (optional, but really good if you can find them)

Directions

1. Just after you finishing mixing your eggs, but before you begin cooking them, toast and butter two thick slices (about 1/2" thick) of ciabatta. Lightly butter, place on serving dish and top with two slices of prosciutto.

2. In a medium sized bowl, use two forks to whip the eggs into a light and airy consistency. Add in a tad shy tablespoon of room temperature unsalted butter and a light sprinkling of Kosher or flaky sea salt. Give another quick whip (10-15 seconds).

3. In a 6" sized pan, melt one tablespoon of butter over medium heat. As soon as the butter is melted, add in the eggs. Wait about 10 seconds to allow the eggs start to set up, then use a spatula to create soft curds. Once curds have started to form, remove the pan from the heat for about 10-15 seconds and continue stirring. Then return the pan to the heat and cook just until the eggs are fluffy, yet have a wet consistency. Immediately evenly divide the eggs onto your prosciutto topped ciabatta toast.

4.Season with Kosher salt and freshly cracked black pepper.

5.Top with a generous spoonful of burrata and sprinkling of freshly chopped herbs.

6. Serve with juice, coffee and/or tea and some fresh fruit.

Notes: (1) It's important to have all of your ingredients ready when making this dish (e.g., herbs chopped and ready). (2) If you watch Michael Symon make these eggs, he adds even more butter to the eggs while they are cooking. I didn't and probably wouldn't. I loved the luscious flavor and consistency of them using almost two tablespoons of unsalted butter. (3) You can make this a vegetarian dish by replacing the prosciutto with thinly sliced avocado.

Little Compton, Rhode Island

Radishes with Butter

Last year when I shared the Basil Butter with Radishes and/or Grilled Bread appetizer recipe with you. And now this year I am sharing the recipe, if that's what it could even be called, for these Radishes with Butter. In case some of you are wondering 'how many fresh radish appetizer 'recipes' does one need?'. Well that's a really great question. The answer is two. You absolutely need two. There would have to be a really good reason for me to throw a third one out there at any point in the future!

While radishes are generally available year round, they are one of the earliest root vegetables to appear at late spring Farmer's Markets. There are more than thirty varieties of radishes, however, the most common ones are the French Breakfast (oblong in shape) and Red (round in shape) aka Cherry Belle and Early Scarlet Globe. However, never pass up a chance to buy some White Icicles (pure white oblong in shape), Watermelon (light green on the outside, hot pink center), or Rainbow (oval in shape in shades of pink, purple white) radishes when putting together an irresistibly beautiful radish platter.

Usually eaten raw, radishes are spicy, crunchy, zesty, and slightly peppery. Their level of spiciness depends on the variety of radish. When slathered with some creamy butter and sprinkled with flaky sea salt, the radish's peppery flavor is toned down considerably. What you end up with a simple, chic, maybe even elegant, kind of indulgent appetizer. It's a perfect little bite.

Preparing the radishes for your platter begins with rinsing them thoroughly. More often than not when you get them home from the Farmer's Market, they will still have some dirt clinging to them. To cut the leaves and stems off or to leave them on (if not wholly but partially) is a decision you want to make. With at least partially keeping the leaves and stems on you end up with a kind of lollipop. Which not only makes picking them off the platter so much easier, you will have created a platter epitomizing the concept of 'eat beautifully'. When cutting the radishes, either cut them in half (or if large in quarters) almost all the way to their stem, being careful to not separate them. And now you are ready to artfully arrange them on a platter or cutting board. This actually may be the easiest recipe on the blog.

Room temperature unsalted butter is seasoned with some flaky sea salt and blended to a creamy, spreadable consistency. Can you use salted butter? You could. But whether you use an unsalted or salted butter, use a European or European style butter as it's much richer and generally creamier than most American made butters (with very few exceptions). Last, but not least, is the salt. Flaky sea salt. It's absolutely the only and best choice here. 

Elegant and effortless may be one of the ways I might describe a beautiful platter of fresh radishes served with a creamy butter and flaky sea salt. They are the kind of nibbles meant to be served at casual gatherings or relaxing weekend dinners with friends. From the market to your table, a platter of Radishes with Butter doesn't get any easier. Eat beautifully this summer my friends.

Recipe

Radishes with Butter

Serves 4-6

Ingredients

1/2 cup (113g) unsalted butter, room temperature

1/4 teaspoon flaky sea salt

Two bunches of radishes, rinsed, cut lengthwise (or in quarters depending on radish size) with greens fully or partially intact, and chilled

Flaky sea salt (highly recommend Maldon flaky sea salt)

Optional: Radish Micro-greens as an edible garnish

Directions

1. In a small bowl, mix together the unsalted butter and 1/4 teaspoon of flaky sea salt until smooth and creamy. Transfer to your serving dish.

2. Begin by placing the butter and dish of flaky sea salt on your platter. Then arrange the cut radishes as beautifully as possible. 

3. If using, sprinkle some radish micro-greens over the top.

4. Serve immediately.

Notes: (1) I used Red and Breakfast radishes for this platter. (2) You can make the butter early in the day or several hours ahead. Leave at room temperature. The butter needs to be at a spreadable, dipable consistency when serving. (3) It's best to serve this appetizer immediately after assembling as the greens may begin to wilt slightly if left out at room temperature for awhile.

Morton Arboretum, Lisle, Illinois (June 2022)

Strawberry Ricotta Cake

"Some days I am a goddess, some days I am a wild child, and some days I am a fragile mess. Most days I am bit of all three. But every day, I am here, trying." (S.C. Lourie) The moment I saw that quote pop in a social media feed I had several thoughts: guess I am not an outlier after all, validation comes just when you need it most, and never have I ever read words more perfectly capturing my multiple personalities. If I wore t-shirts with long mantras (or warning labels) printed on them, those would be the words on mine. But maybe the next time I come across a bead bracelet pop-up, I will have a bracelet made with the words goddess, wild child, and fragile mess strung together. Just to remind me, even at my age, to always keep trying to be the best version of me.

Speaking of trying, with strawberry season upon us, really you need to try this Strawberry Ricotta Cake!  Because what if I told you it's one of those cakes that might best be described a cross between a luscious white cake and creamy cheesecake?  Or if I told you it's the kind of cake you could easily enjoy at breakfast (yes you can!), as a mid-day indulgence with a cup of coffee, as a summer barbecue dessert, for a weekend brunch, with your book club, or anytime you have a craving for cake! Are you headed out to the grocery store yet?

And as far as cakes go, this one is pretty easy and simple to make! 

A dusting of confectionary sugar and a sprinkling of few more fresh strawberries turns this simple Strawberry Ricotta Cake into an eye-catching dessert!

The strawberries at the Farmer's Market this week were irresistible and my source of inspiration. From the moment I saw these fresh, ripe, and sweet berry beauties, I knew they were destined for this tender, dense, moist, too delicious for words, irresistible Strawberry Ricotta Cake. 

The secret ingredient in this cake is the whole milk ricotta cheese. Ricotta adds richness and creaminess to this moist, dense, heavenly cake. While the vanilla, lemon zest and lemon juice make the flavors pop and balance the sweetness, the strawberries add the most luscious fruitiness. 

Using a standing mixer fitted with a paddle attachment helps to create a smooth, thick batter. Half of the batter is spooned into a parchment paper lined, buttered nine inch spring form pan. Before placing half of the cut strawberries (cut side down) on the batter, smooth it with an offset spatula. The remaining batter gets spooned on and finished with a layer of the remaining strawberries. Before placing in the oven, sprinkle the top with two tablespoons of granulated sugar.

Baking time for the Strawberry Ricotta Cake ranges from 55-65 minutes (my baking time was closer to the 65 minute mark). Let the cake cool slightly before removing from the springform.

A light dusting of confectionary sugar and maybe a handful of strawberries are the cake's finishing touches.

If there was ever a cake to help celebrate the summer strawberry season, this Strawberry Ricotta Cake would be the one. While there are no shortage of strawberry recipes on the blog, I am completely smitten with this one. I will be dreaming about this cake for days as there isn't a crumb left. Next week's Farmer's Market can't get here soon enough. And when blackberries and blueberries are in season, I think I will make a black and blue berry version of this ethereal cake.

So I have tried my best here to convince you to temporarily put your chocolate dessert loving heart on hold and make this divine, beautifully rustic Strawberry Ricotta Cake. So head on out to the store, sooner rather than later, and make a mess in your kitchen. Because, if you have never had a cake made with ricotta, I promise you will be wondering how a cake make with 'cheese' can taste that good. If you are lucky, there will be at least one slice leftover for you to enjoy the day after it's made. And, oh, by the way, I think you should know I am the Strawberry Ricotta Cake goddess now.

Recipe

Strawberry Ricotta Cake

Makes one 9" cake, serves 8-12, depending on how you slice it

Ingredients

1/2 cup (113g) unsalted butter, room temperature

1 cup (200g) granulated sugar

3 large eggs, room temperature

1 1/2 teaspoons vanilla

2 cups (260g) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1 1/2 cups (375g) plus 1 Tablespoon whole milk ricotta

1 1/2 cups (300g) fresh strawberries, stems removed and cut in half

Zest of a small lemon 

1 teaspoon freshly squeezed lemon juice

2 Tablespoons granulated sugar for topping the cake before baking

Confectionary sugar for finishing

Directions

1. Preheat the oven to 350 degrees (F). Line a 9" springform pan with parchment paper. Butter sides of the pan and top of the parchment paper. Set aside.

2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy (approximately 3-4 minutes).

3. Mix the in the whole milk ricotta, vanilla, lemon juice and lemon zest. Beat until blended.

4. Beat in the eggs, one at a time, until well incorporated.

5. Sift together the flour, baking soda, baking powder and Kosher salt.

6. Add in the sifted dry ingredients to the batter. Beat until the flour is incorporated but do not over beat.

7. Spoon half of the batter into the prepared pan. Smooth with an offset spatula. Arrange half of the cut strawberries (cut side down) on top of the batter.

8. Spoon the remaining batter into the pan. Smooth with an offset spatula. Arrange the remaining cut strawberries (cut side down) on top of the batter. Sprinkle with the 2 Tablespoons of granulated sugar.

9. Place the springform pan on a large baking sheet and place in the oven on the center rack.

10. Bake 55-65 minutes or until the cake is golden and a toothpick inserted into the center has hardly any crumbs. Note: My baking time was closer to the 65 minute mark.

11. Remove from oven and let cake cool.

12. Remove the cake from the springform pan. Transfer to a cake stand or platter.

13. Generously dust with confectionary sugar.

14. Slice into wedges, serve, and savor.

15. Store any leftovers in the refrigerator to help the cake retains it's moistness. It probably won't last that long, but this cake will be good for up to three days.

Notes: (1) Use a high quality store bought whole milk ricotta or make your own. (2) Look for more medium sized (versus large) strawberries. (3) You could also make this cake with blueberries or a combination of summer berries. 

Lake Michigan, Bailey's Harbor, Wisconsin (May 2022)

Mini Blueberry Crisp

Sometimes the universe tells you (or rather I should say me) to shift my thinking. One of those big paradigm shifts pushing me in the direction of, of all things' smaller scale. So exactly when and where did such a seismic shift happen? It happened last week while walking through my favorite pottery shop in Door County, Wisconsin. The moment I saw the most beautiful six inch pie plates I immediately envisioned myself making a Mini Blueberry Crisp for two in them. Which seemed kind of funny and a bit odd considering I was in cherry and apple country, 

You might wonder why it has taken me so long to think about the brilliance of making desserts for two. Rather than having me go on endlessly (which I am really good at doing), let's just agree that we all have reasons for needing slightly rustic, irresistibly cute mini blueberry crisps in our lives. 

Making desserts for two isn't simply about cutting a recipe in half or quarters. The ratios of ingredients in full size desserts don't always lend themselves to being adapted to smaller scale ones. In creating this recipe for a Mini Blueberry Crisp I wanted it to have all of the flavor (and then some) and all of the eye-candy look you might get at a great bakery or fancy restaurant. More importantly, I wanted this inaugural foray into mini-desserts to be perfectly executed. Along with being simple to make. And I think I nailed it!

Granulated sugar is used in the blueberry filling, while light brown sugar is used in the topping. The use of the two sugars gives the baked tart the right depth of sweetness. Instead of using flour as a thickener in the blueberry filling, cornstarch is the thickening agent of choice. Cinnamon is used in both the filling and the topping. Just an 1/8 of teaspoon in each is all this crisp needs. Old-fashioned oats, unsalted butter, lemon zest, freshly squeezed lemon juice, all-purpose flour (for the topping), Kosher salt, and of course, the star of the show, fresh blueberries round out the ingredient list. With fresh blueberry season right around the corner, this might become your new signature summer dessert.

One of many things I love about this Mini Blueberry Crisp is it's versatility. It can be early in the day and either be served at room temperature or quickly reheat it before serving. Or the crisp topping can be made early in the day, covered and refrigerated until the crisp is ready to be assembled. 

Surprisingly, the baking time for mini-desserts is similar to the time it takes for full sized ones. And in this case, the mini blueberry crisp bakes for 30-35 minutes in a preheated 400 degree (F) oven. The key to achieving the perfect serving consistency is to allow the baked crisp to rest at least 30 minutes before serving. This gives the filling time to slightly solidify, while still retaining its' warmth.

A big scoop of vanilla ice cream is the obligatory finish, right? Yes, that would be one of those rhetorical questions! Because everyone knows blueberry crisp and vanilla ice cream go together like peanut butter and jelly, cookies and milk, or chips and salsa.

The recipe for this Mini Blueberry Crisp comes with a warning. It's a fruit dessert destined to be the most perfect, impressive, scrumptious finishing touch to any casual weeknight/weekend dinner, any special occasion meal, and/or date night. Which is a. rather bold, significant proclamation considering I am someone who absolutely adores all things chocolate. But that's my story and I am sticking to it! 

If making this dessert for two, I highly recommend serving it with two spoons rather than dividing it into two servings. Especially, if you are sharing this swoonworthy dessert with someone special. 

Recipe

Mini Blueberry Crisp

Serves 2 generously, Serves 4 satisfyingly

Ingredients

Crisp Topping

1/3 cup (44g) all-purpose flour

1/3 cup (33g) old-fashioned oats, plus a tablespoon for sprinkling on top

1/4 cup (50g) light brown sugar, firmly packed

1/8 teaspoon Kosher salt

1/8 teaspoon cinnamon

5 Tablespoons (71g) unsalted butter, room temperature

Blueberry Filling

2 cups (290g) fresh blueberries

1/3 cup (65g) granulated sugar

Zest of half of a small lemon

1 Tablespoon freshly squeezed lemon juice

1 Tablespoon and 1 teaspoon cornstarch

1/8 teaspoon cinnamon

1/8 teaspoon Kosher salt

Vanilla Ice Cream

Directions

Crisp Topping

1. In a medium sized bowl, combine all ingredients. Blend together using a fork or your hands until the mixture comes together. Gently squeeze into small clumps. Set aside. 

Blueberry Filling

1. Preheat oven to 400 degrees (F). Lightly butter a 6" pie dish. 

2. In a medium sized bowl, combine the blueberries, sugar, lemon zest, lemon juice, cornstarch, cinnamon and Kosher salt. Stir to combine.

3. Spoon the blueberry mixture into the pie dish.

4. Evenly top the blueberries with the crisp topping. Sprinkle on the additional one Tablespoon of old-fashioned oats.

5. Place the pie dish on a baking sheet before inserting into the oven. 

6. Bake for 30-35 minutes or until the blueberry filling begins bubbling thickly along the edges and/or the crisp topping is golden brown.

7. Remove from the oven and let rest at least 30 minutes before serving. The cooling time will allow the filling to further thicken, yet will still be warm when serving. Alternately let the mini blueberry crisp rest more than an hour or so and serve it at room temperature.

8. Top with some vanilla ice cream when serving. Serve the crisp with two spoons or divide into two dishes. 

Notes: (1) You could easily serve 4 people with this recipe. Just make certain everyone gets their own scoop of ice cream. (2) I bought the pie plate from TR Pottery INC in Fish Creak, Wisconsin. You can find the link to their website here.

Misty morning in Fish Creek, Wisconsin (May 2022)

Bruschetta (Three Ways)

How was it that only just last week I noticed there was a huge, glaring, gaping hole in the recipes posted to the blog? I was actually shocked to discover I have never shared a recipe for bruschetta. The classic Italian appetizer that has been around for centuries. In my defense, had I filled that hole at some time during the last nine years, this may be a somewhat anti-climatic post for what is 'drum roll worthy' Bruschetta. One seriously eligible for best ever status as well as one so versatile that can be made three ways. On the upside of committing such an egregious error of omission, I am here to promise the blog will never have a 2.0 version of a classic bruschetta recipe. One everyone should have in their repertoire. In other words, this is the only forever version bruschetta recipe you and I will ever need. Or rather I should say ever want. 

Because of its' simplicity, a great recipe for bruschetta heavily relies on the quality of ingredients. From vine-ripened tomatoes to a flavorful extra virgin olive oil to a great balsamic vinegar to fresh herbs, the flavors of the herb butter (used for making the crostini) and the bruschetta topping depend highly on great, fresh ingredients. Which explains in part, why some of the bruschetta you order at a restaurant doesn't always have a wow factor. But this bruschetta has all of the incredibleness, amazingness, and impressiveness a great bruschetta should have! Quite possibly you may never order bruschetta in a restaurant again. Unless of course that restaurant happens to be somewhere in Italy.

Beyond it's depth of flavor, this bruschetta is incredibly versatile. You can serve it plain, drizzled with a luscious, thick balsamic glaze or both drizzled and topped with some creamy burrata. Yes, it has three different serving options! My personal preference is having bruschetta topped with a drizzle of balsamic glaze and a healthy spoonful of burrata. 

Traditionally the bread is rubbed with cloves of garlic, then brushed with some olive oil before getting a sprinkling of salt and pepper. For this bruschetta, the generous 1/4 inch thick slices of ciabatta are spread with a herbed compound butter. Butter, olive oil, Italian parsley, thyme, garlic, Kosher salt, black pepper and white pepper combine to create the perfect elixir to add flavor to the toasted or grilled ciabatta. After all of the herbed butter ingredients are mixed together, it's slightly chilled. When ready to serve the bruschetta, the herbed butter is generously spread on the slices of ciabatta. Whether toasted in the oven or grilled, it makes for the most perfect 'ciabatta crisps'. Further enhancing the 'wow' factor of this bruschetta. The recipe below gives you more herbed compound butter than you need, but it will last for weeks in the refrigerator. Use it to make garlic bread, more bruschetta, or use to enhance the flavor of grilled vegetables. 

The closest bread to Pagnotta, the bread used in Italy to make bruschetta, is ciabatta. It's crusty and sturdy enough to hold the weight of the bruschetta topping(s). Demi-baguette ciabatta loaves cut on the diagonal to a generous 1/4" thickness) make for the perfect bruschetta 'crisps'! Trader Joe's is my go-to place for these loaves, but you might also find them at other grocery stores.

I generously slathered slices of ciabatta and toasted them in a preheated 400 degree (F) oven for 9-11 minutes. 

The bruschetta topping is a kind of antipasto. This topping is made with ripe tomatoes, chopped garlic, Kosher salt, black pepper, white pepper, Aleppo pepper (or red chile flakes), balsamic vinegar, extra virgin olive oil, and fresh basil. I used both Roma and Campari tomatoes. But you could easily use only Roma tomatoes, cherry tomatoes, grape tomatoes or even heirloom tomatoes. Whichever tomatoes you choose, make certain they are ripe.

The tomatoes are first cut into a quarter or half inch dice then placed in a colander to drain. Give the tomatoes at least 20 minutes to drain. If you don't drain them or give them enough time to drain your topping will be too juicy. 

Once drained, the rest of the ingredients are added in (see the sequence in the recipe below). It's best to make the bruschetta topping right before you are ready to assemble the bruschetta. Any leftovers you have can be refrigerated and tossed with pasta or used to top some grilled fish.

You can serve a platter of plain bruschetta and have a bottle of balsamic glaze as well as a bowl filled with a ball of burrata available on the side. Or you can drizzle them with the balsamic glaze and have the burrata on the side. Or you can make a bruschetta platter, allowing everyone to create their own bruschetta. Do what works for you!

When I tell you the platter of bruschetta was inhaled, I am not exaggerating. Nothing makes me happier than to see food disappear! Cleaned plates and empty platters are all the signs of a great meal, a great dish. And, in this case, everyone was telling me this was a great bruschetta! I couldn't agree more. Some things are worth the wait. And this versatile bruschetta recipe is one of them. With fresh tomatoes coming into the market, now is the time to invite over some friends, open up a good bottle of wine, and serve a platter of bruschetta. 

Recipe

Bruschetta (Three Ways)

Serves 4-8

Ingredients

Herbed Butter

2 1/2 Tablespoons extra virgin olive oil

1 cup (113g) unsalted butter, room temperature

1 Tablespoon chopped fresh parsley

1 1/2 teaspoons fresh thyme leaves

1 heaping teaspoon minced fresh garlic

3/4 teaspoon Kosher salt

1/8 teaspoon black pepper

1/8 teaspoon white pepper

Bruschetta

1 1/2 pounds (720g) Roma tomatoes (or a combination of Roma and Campari tomatoes), cut into 1/4" and/or 1/2" pieces

1 heaping teaspoon minced garlic

1/4 cup high quality extra virgin olive oil

3/4 teaspoon Kosher salt

1/4 teaspoon black pepper

2 teaspoons high quality balsamic vinegar

1/2 teaspoon Aleppo pepper or red chile flakes

1/2 cup (1 ounce/29g) fresh basil, cut into a chiffonade

2 small (6 ounce/176g) Ciabetta demi-baguettes, sliced on the diagonal to a generous 1/4" thickness

Balsamic Glaze

8 ounce (226g) burrata ball (one large or two small)

Directions

Herbed Butter

1. In a medium sized bowl, beat the butter and olive oil together until smooth and creamy.

2. Stir in the parsley, thyme, garlic, Kosher salt, black pepper, and white pepper until well blended.

3. Cover and chill for at least an hour. Note: The herbed butter can be made a day ahead. Remove from the refrigerator at least an hour before assembling so the herbed butter compound has a spreadable consistency.

4. When ready to serve, preheat the oven to 400 degrees (F). 

5. Spread each slice of ciabatta with the herbed butter compound. Place on a heavy bottomed, rimmed baking sheet. Bake for 9-11 minutes or until the ciabatta is golden and crisp. Note: You could also toast the ciabatta on a grill.

6. Transfer the ciabatta to a cooling rack. Then start preparing the bruschetta topping.

Bruschetta

1. Place the chopped tomatoes in a colander. Let the tomatoes drain for at least 30 minutes before mixing in the other ingredients.

2. Put the diced, drained tomatoes into a medium sized bowl. First stir in the olive oil. Followed by the Kosher salt and pepper. Then mix in the garlic.

3. Mix in the balsamic vinegar, then add in the Aleppo pepper. Last, but not least, gently stir in the basil. Be careful to not over stir the mixture.

4. Heap the bruschetta topping on top of each slice of toasted or grilled ciabatta. Drizzle with a balsamic glaze. Top with a spoonful of burrata (or serve burrata on the side and let your guests do the honor).

Notes:(1) The bruschetta topping is best the day it's made. But leftovers can be used to toss with pasta or used as topping for grilled fish. (2) I like the demi-baguette Ciabatta loaves from Trader Joe's.

Sturgeon Bay, Wisconsin (May 2022)