Recipe by Nancy Johnson; Wine Commentary by Gary Twining.
For the record, it’s pronounced Broos-ketta, and it more than likely originated in ancient Rome. To make, cut a crusty baguette into even slices and grill or broil until golden. Rub with a peeled garlic clove. Drizzle with extra-virgin olive oil. Top with chopped tomatoes and basil, prosciutto and melon, chopped marinated olives, ricotta cheese and pine nuts, goat cheese and honey, smoked salmon, chives and cream cheese, roasted red peppers and fresh mozzarella, sautéed mushrooms and gruyere cheese, or whatever else you can think of.
Gary: The Bruschetta toppings you choose will dictate your wine choice; if they are savory, lean toward more crisp and dry wines; if they are sweeter, look for wines with a hint of sweetness to match the overall flavor characteristics.
