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In The Kitchen With Jay SchwarzStory and Photography by Christine Fillat
Summer breezes gently lift leaves on the trees, sun splashes upon the patio and umbrella, a scent of suntan lotion wafts past your nose and suddenly you’re hungry. Your larder is well-stocked with oils and vinegars and wine; the tomatoes are ripe upon the vine. ‘Tis the season for bruschetta.
Follow Jay Schwarz’s lead and create a blend he has been perfecting over the seasons. Look for the ripest tomatoes you can find, toast some fabulous crusty bread, and enjoy your bruschetta while lazing happily in the summer sun.
BRUSCHETTA:
Ingredients (quantities are approximate):
1. Combine all chopped/sliced/diced ingredients.
Sun-dried tomatoes – julienne and reconstitute in
red wine 1/4c.
Pine nuts – lightly toasted (dry or in butter) 1/4c.
Ripe tomatoes – chopped/diced (medium) 2c.
Sweet red peppers – chopped/diced (medium/small) 1/2c.
Sweet onion (vidalia/spanish) – chopped/diced (medium/ small) 1/2c.
Jalepeno pepper – finely diced/minced 1/2 pepper (to taste).
Garlic cloves – thinly sliced 3 cloves.
Kalamata olives – pitted and chopped 1/3c.
Green peppercorns in brine (or capers) – drain 1-1/2 tsp.
2. Add liquids; mix gently.
Red wine vinegar or apple cider vinegar 1/4c.
Balsamic vinegar 1/3c.
Fresh lime juice 1/2 lime.
Extra virgin olive oil 1/3c.
3. Add seasonings; mix gently.
Sea salt and fresh pepper (to taste).
Rosemary or herbs de Provence 1-1/2 tsp.
Honey 1-1/2 tsp (to taste).
4. Taste. Should be savory but with a slight edge of sweetness.
Allow mixture to macerate while bread is toasted. Mix and taste again – add more salt if necessary.
5. Toast and season bread.
Bread: Chewy Ciabatta – 1/2in slices (2-3 per person) toast/ lightly brown.
Garlic cloves – as needed, rub on one side of toast.
Extra virgin olive oil drizzle on toast.
Sea salt sprinkle on toast.
Spoon mixture over toast and serve immediately.
Jay Schwarz is a principal architect at Alt Breeding Schwarz Architects in Annapolis.
From Vol. 3, No. 4 2012
Annapolis Home Magazine