Bruschetta – New Product

Grub & Shrug Farms new product a tomato based Bruschetta

This traditional Italian starter dish dates back to the 15th century but it has roots in ancient Rome . While it seem very simple, just a garnished bread – it is one of the most flavourful, enjoyable dishes in Italian cuisine.

The original Bruschetta (pronounced bru’sketta ) is grilled bread rubbed with garlic and topped with olive oil and salt. Another common variation is with tomatoes and basil, and while the quality of the olive oil – which should be extra-virgin – is important, great tomatoes are another key factor to making delicious bruschetta. The only thing that will make it even more enjoyable is if its accompanied by a glass of wine.

An old Italian proverb goes, “Day-old bread, month-old oil, and year-old wine”.

In Tuscany it is common to serve bruschetta with different cuts of meat like prosciutto crudo, chicken livers, fresh sausage or lard. But it pairs so well with eggplant, zucchini, muschrooms, bellpeppers or different kinds of cheese.

The Grub & Shrub Farm Bruschetta is made from a mix of our cherry tomatoes – black cherry tomatoes, tiny tims, sweetie tomatoes and sunchocola. The flavours raning from a smoky sweet to juicy and fruity. The extra virgin olive oil is a Hoijablanca – known for its full-bodied buttery consistency. It has a grassy aroma with flavors of grass, apples and nuts. It finishes with a slight bitter taste of unripe fruits and almonds. The Olive oil and vinegar we use in our Bruschetta are both from Vinesation .

The garlic we use is from our local garlic farmer Fox hill Farm. The basil is organic until we are able to harvest our own that’s currently growing. And for the cheese we will be using the Grana Padano cheese, a Parmesan type cheese – that is hard, crumbly-textured and made with unpasteurized cow’s milk that is semi-skimmed through a natural creaming process. The European Union passed a law in 1996 to preserve the authenticity of the manufacturing processes and raw materials used to make this cheese.

Be sure to stop by at the Camrose Campus Farmers Market on Saturday – we will have samples of this deliciousness – and jars with it for you to take home!

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