An amazing variety of bruschetta! Behind the scenes at the Today Show
Yesterday morning on the Today Show, I demonstrated an assortment of colorful and delicious bruschetta. Bruschetta (pronounced broo-SKE-ta) begins with a slice of grilled rustic style bread. In fact, the name comes from bruscare, meaning “to roast over coals.” A traditional bruschetta is grilled bread, which is rubbed with garlic and covered with a chopped tomato-and-herb topping. In the May issue of Martha Stewart Living, we feature Bruschetta 101, a great how-to with suggestions for other colorful and delicious toppings from savory to sweet. I hope you will try making some of them. Also, please share with us your favorite bruschetta ideas.
1 For this week's appearance on the Today Show, I demonstrated a range of bruschetta ideas.
2 You can find these bruschetta ideas in the colorful May issue of Martha Stewart Living.
3 Here I am during a 'tease' before the actual segment topping melted chocolate with fleur de sel, a type of sea salt.
4 The first step for really good bruschetta is to make the perfect grilled bread.
5 Fava beans - The beans are removed from the pod, then boiled and skinned.
6 The cooked fava beans are tossed with extra-virgin olive oil, fresh lemon juice, chopped mint, salt, pepper, and red-pepper flakes. This is placed upon toasts and topped with shavings of Pecorino Romano cheese.
7 Red pepper flakes, chopped fresh mint, and lemon juice for the fava bean topping.
8 More simple and fresh ingredients - fresh mozzarella, pesto (fresh or store bought), vibrant arugula, and parmesan to shave over the top
9 Matt loved these topping ingredients.
10 Another great topping is a combination of prosciutto, cantaloupe, and balsamic vinegar.
11 Ann demonstrates how to layer these ingredients.
12 Here I am showing how to shave the melon with a vegetable peeler for extra thin slices.
13 Dark chocolate is melted in a double boiler.
14 Al confessed his love for chocolate.
15 The chocolate is spread onto toasts and sprinkled with the fleur de sel.
16 A beautiful array of bruschetta options - colorful, delicious, and easy as toast!
17 A very nice portrait of Meredith, me, and Ann
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My favorite bruschetta is one that I had at a cafe over-looking the Mediterranean in Italy's Cinque Terra - it was just a simple pesto sauce, but so delicious! Of course, I'm sure the setting helped to increase my appreciation of the simple but delicious meal.
Posted by: Anne | April 29th, 2010 at 12:14 am
I always make Roasted Eggplant with roasted sunflower seeds and yogurt for my bruschetta. Guests seemed to love it.
Posted by: ian yusof | April 29th, 2010 at 12:48 am
Good morning Martha, watched your segment on Today Show live yesterday, amazing recipes for delicious bruschetta. Loving your books Dinner at home and Everyday food fresh flavor fast. Fabulous recipes! Thank you
Posted by: Rowaida Flayhan | April 29th, 2010 at 3:26 am
Hi Martha,
Coral is very much your color! You look vibrant like one of your blooming flowers. I don't wear much coral but I am inspired by your outfit.
Posted by: Gloria Brown, Winterport, ME | April 29th, 2010 at 7:50 am
Great segment Martha and I love those colors on you! I like ham, melted blue cheese with tomato and a drizzle of balsamic. Also I like turkey, cheddar cheese, parsley with a drip of russian dressing. Love open faced bruschetta.
Posted by: Teresa Touey | April 29th, 2010 at 8:04 am
I like adding white beans to bruschetta--with a drizzle of olive oil and a sprinkling of chopped rosemary.
Posted by: lisaiscooking | April 29th, 2010 at 9:48 am
I loved this Today Show bruschetta segment with Martha Stewart. I have loved this treat from Italy since a teenager; but I usually forget how to pronounce the word correctly ("k"). I know Martha loves Canada and seafood. You should come to Canada's east coast and do a segment on lobster sandwiches. Here is a link from Nova Scotia Tourism for Jonagold Apple and Asparagus and Goat Cheese Salad with a Maple Vinaigrette. http://bit.ly/cS0HBf Thanks.
Posted by: http://twitter.com/Geotravel | April 29th, 2010 at 10:53 am
That was a great show! I love the easy recipies, and the result is so lovely. Thank you Martha, for all your hard work. Your blogs are great. Oh, I think you put together a photo book of your ranch during all the different seasons. It would be beautiful... like a big coffee table book.
Posted by: tanya | April 29th, 2010 at 12:56 pm
Hi Martha, Hope your book signing went well today at Costco in Norwalk, Conn. Look forward to reading your blog about it. This appearance on The Today Show was really fun to watch. I like when you have all of the people there to help when you are cooking or making something special. The bruschettas were very special and I wish I could have been there to taste them. I love the end of the segment when everyone reached for their favorite kind and one of the camera guys came in to possibly get some, too! How fun! I'm not sure you would call it a bruschetta, but I love to oven toast sourdough bread, add cheese and tomato slices, heat some more and add cheese on top then heat until all is melted. It tastes divine! I think I will go make one right now! Love, Jan
Posted by: Jan Erickson | April 29th, 2010 at 11:32 pm
I first had bruschetta while living in Italy. I love it plain and simple. Toasted Italian bread, garlic, olive oil, salt, and fresh tomatoes. I pop mine back in the oven with the toppings for a few minutes to caramelize the flavors =) I love your blog!
Posted by: shellD | April 30th, 2010 at 11:15 am
thanks for the bruschetta ideas, my wife and I are fans of your show!
Posted by: photographer toronto - Mariusz | April 30th, 2010 at 1:50 pm
Love the way you present food Martha! Here is an idea for the magazine or the show:
On my latest Snooth.com email, a Kansas City restaurant and its chef/cookbook author were presented and reviewed. Since I grew up in Leawood, KS, a few blocks away from the current location...I was most thrilled to see this choice from Snooth.
Please consider this chef and his top rated restaurant to share, I'm sure you will be pleased!
http://www.snooth.com/articles/wine-and-food/recipes-from-jaspers-kitchen/
Thanks Martha ~ you are the best!
Dianne Irwin
303.350.8525
Posted by: Dianne Irwin | May 1st, 2010 at 11:37 am
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Will be spending time with Ann Curry on May 22. Am very much looking forward a day of good news noting. Wish you and this menu were joining us!
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Posted by: Andrea and the Weimaraners | May 3rd, 2010 at 2:12 pm