The next time you dine at your favorite restaurant, take note of a menu category that seems to be ubiquitous now but was nonexistent until recently. “Small plates” usually are listed between appetizers and entrées — a bit more abundant than starters, a bit less bountiful than the main course.
“Small plates” also may refer to the style of serving several small courses at a meal instead of a few larger courses.
Appetizers are the new entrées, with cicchetti, meze, tapas, dim sum and other delectable (and sometimes expensive) little bites popping up on menus everywhere. “Call it the age of the do-it-yourself tasting menu. Or heaven for diners who want it all,” writes one restaurant critic.
One of my favorite small plates is bruschetta. These crunchy, savory toasts can be passed at the table, served as a prelude to the main meal while sipping wine around the cocktail table, or provide the perfect opener for a Shabbat dinner. The base of the bruschetta and the topping can be made ahead and held separately until assembling.
Basic Bruschetta
Makes 12
12 slices of crusty bread, 1⁄2-inch thick
3 Tbs. good olive oil
1 clove garlic, cut in half (optional)
Preheat oven to 350 degrees. Brush both sides of bread with a little olive oil and toast on both sides until lightly browned and crisp.
While still warm, rub each side with cut clove of garlic if desired. Allow to cool and store airtight. Store up to 3 days.
Chicken Liver Bruschetta
Makes about 2 cups
4 Tbs. oil
1⁄2 small onion, chopped
3⁄4 lb. chicken livers, trimmed and halved
1⁄2 tsp. dried thyme
1 hard-boiled egg, halved
salt and pepper
12 bruschetta
Heat oil in medium skillet. Sauté onions until soft and add chicken livers. Cook until livers have lost pink color, about 8 minutes. Let cool.
Place all ingredients in food processor and process until almost smooth. Taste for salt and pepper. Spread on bruschetta.
For a veggie version, substitute 3⁄4 lb. sliced brown mushrooms for the chicken liver.
Romanian Eggplant Bruschetta
Makes about 2 cups
1 medium eggplant, roasted or grilled until it collapses
1 small onion, quartered
1-2 cloves garlic
2 medium tomatoes, halved and seeded
2 Tbs. fresh lemon juice
1⁄2 cup parsley leaves
4 Tbs. olive oil
1 tsp. sugar
salt and pepper to taste
12 bruschetta
6 Tbs. chopped parsley
With a spoon, scrape eggplant flesh from the skin.
Place in the food processor with remaining ingredients and process until chopped. Taste for salt and pepper. Spread on bruschetta and sprinkle with chopped parsley.
White Bean (Cannellini) Spread
Makes about 11⁄2 cups
15-oz. can white beans
3 cloves garlic
4 Tbs. fresh lemon juice
3 Tbs. olive oil
1⁄2 cup fresh parsley leaves
1⁄2 tsp. dried oregano
salt and pepper
12 bruschetta
pomegranate seeds for garnish
In a food processor, purée first 6 ingredients until smooth. Taste for salt and pepper, spread on bruschetta and top with pomegranate seeds.
Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Feasts.” Her columns alternate with those of Faith Kramer. Questions and recipe ideas can be sent to j. or to [email protected].