Italian Flag Bruschette
Warm summer evenings are the perfect excuse to invite friends over for an Italian-style BBQ. What better way to start this festive-themed dinner than with these cute little Italian flag bruschette. (You may be wondering why it’s written bruschette instead of the commonly written bruschetta. Bruschetta, is singular while bruschette is plural. Now go on and impress your friends.)
This recipe was inspired by many of the Michelin star restaurants you’ll find in Italy where dinner is not just about filling your stomach, but about discovering new taste sensations. For the ultimate sensorial flavor experience, take three bites of the bruschetta in this order: red (slightly spicy), white (cooling) and green (refreshing). Buon appetito!
1. Bring a small pot of water to boil then add the peas and cook for 5-6 minutes. Drain and let cool.
2. Add the sun-dried tomatoes, cherry tomatoes and Tabasco sauce to a tall container. Use a hand blender equipped with the blender shaft to blend the mixture until homogenous. Wash and dry the container and blender shaft between each of the following purees to keep the individual colors intact.
3. Add the cream cheese, feta and lemon juice to the clean container. Blend the mixture until smooth.
4. Add the peas, mint leaves, lemon juice, salt and pepper to the clean container. Blend the mixture until smooth.
5. Toast the bread in a toaster, in the oven or on the BBQ, then spread a line of red puree, white puree and green puree on top. Cut in half to create little Italian flag bruschette.
6. Eat each bruschetta in this order for a unforgettable flavor sensation: red (spicy), white (cooling), green (refreshing).
