Bruschetta

I can live without nibbles with drinks (you might get an olive if you’re lucky), but from time to time the genre gets an outing. They tend to be more substantial than most, as I have a fear of anything that might fit the name canapé. Little rounds of toast piled with grilled eggplant in a lemon and herb dressing is a tantalizing mixture of crisp and soft.

Working the line in a restaurant is usually challenging, often miserable, but always an absolute adrenalin-filled rush. When dinner service is going at full throttle, the only option is to do as instructed by the expediter and hang on. This is a version of an appetizer served from my station many years ago while I was interning for chef Nora Pouillon at her Restaurant Nora, in Washington, D.C. She was an amazing role model for me: not only was she an industry leader and a woman, but also a pioneer in the organic movement. Her restaurant was the first in America to be certified organic. Fresh mozzarella is radically different from the hard “pizza” cheese commonly found in supermarket refrigerator cases. The fresh version, in the form of balls packed in lightly salted brine or whey, is increasingly available in many local markets.

This is a classic that everyone should know how to do well. The trick here has nothing to do with cooking and everything to do with using only seasonal ingredients. When summer tomatoes are pristine and basil is at its peak, that’s when you want to whip this baby up. By the way, it’s pronounced “broo-SKET-ta”—NOT “broo-SHETT-ta.”

Most Italians would have all these ingredients readily at hand in their pantry; in fact, it’s what my mother fixed for me and my siblings as an after-school snack. I’ve updated it a bit with fresh mint to make a snappy appetizer bite.

Toast the mini pita in a toaster or toaster oven. Just be careful, if using a toaster, when removing them. I keep a set of wooden chopsticks on hand for safely “fishing” smaller items from the toaster. I love this dish following a quick breakfast omelet or scramble. It has only about 100 calories, so it provides a guilt-free sweet treat after lean protein to fill me (or you!) up. If you’re making this for small children, they’re likely to love it even more if you mix the bruschetta topping with the yogurt and then stuff it in the pitas—they’re apt to find it easier to eat.

Dried porcini give this vinaigrette a huge boost of flavor and marry beautifully with the asparagus and goat cheese for a spring-like first course. Serve this dish with sharp knives (like steak knives) so the toast and asparagus cut easily. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.

Roasting the tomatoes concentrates their flavor.

The tangy Teleme cheese is great with the sweet figs and the honey. Making the bruschetta on the grill will free up the oven.

It's so straightforward to put everything under the broiler at once and remove each component as finished—when the bread is toasted, the romaine is wilted, the chicken is cooked, and the tomato is juicy.

In this take on bruschetta, the toasts are spread with a fava puree and topped with a fresh salad.

Use small heirloom tomatoes in assorted colors for a pretty presentation.

Editor's note: The recipe and introductory text below are from Rick Tramonto's book Fantastico! This is the ultimate vehicle for any number of toppings. The quality of the bread, as well as the olive oil, makes all the difference, so make sure the crust is crisp and the middle is soft and chewy. Buy it fresh from a good bakery. This is an example of two ingredients making the difference between good and truly great. Enjoy the ride!

Editor's note: The recipe and introductory text below are from Rick Tramonto's book Fantastico!

Editor's note: The recipe and introductory text below are from Rick Tramonto's book Fantastico! If you like hummus—and most people do—you will love this bean puree, which could be called an Italian version of the classic bean spread. For my mother, ceci beans (chickpeas) were a household staple, so they are for me, too. I keep cans in my pantry at all times because they are so versatile. You could cook your own instead of relying on canned, but for this puree I find the canned beans are just fine. And so much easier. Don't scrimp on the olive oil—you want the puree to be juicy and rich. The squeeze of lemon juice at the end will make you sing "hallelujah!"