12 May Special of the Day: Bruschetta Board for Dinner on the Deck
A recent girls’ getaway for fun in the sun and catching up with high school besties found us shopping in Scottsdale Quarter and stopping into the newly opened Sorso Wine Room, where one can participate in self-guided wine tasting from 32 wine selections on tap (picture frozen yogurt dispensers~ filled with wine.).
Sorso, (“to sip” in Italian), turned out to be the perfect place to do just that as the six of us settled into a comfy banquette and noshed the afternoon away on beautifully assembled bruschetta, a house specialty, sipping bubbly, tasting wine and thoroughly enjoying ourselves on our last afternoon all together in Scottsdale.
Sorso Wine Room, open daily from 11:00 a.m. until close, is located in the Scottsdale Quarter shopping area, and is a definite must-stop if you find yourself in the area.
And if not, take a page from their book and present a bruschetta (Italian starter made with grilled or lightly toasted bread topped with premium ingredients) board to offer with a few of your favorite wines to sip for an effortless dinner-on-the-deck party.
The sky’s the limit with bruschetta, and you will be ensured success if you start with freshly baked bread, warm it first and then assemble quality ingredients (savory or sweet) before returning it to the oven for final toasting. Slicing each bruschetta toast into bite-sized slices makes it so much easier for guests to enjoy.
Bread + meat + cheese + fruit + wine (or bubbly) = the makings of a perfect summer party, don’t you think?
Sorso owner Mark Teahen was quick to respond to my recipe request and cordially send along a simple run down on one of their favorite offerings, Pancetta Bruschetta, a play on a bacon-wrapped date in bruschetta form. Delizioso!
With thanks to Mark Teahen, owner of Sorso Wine Room, comes this week’s Special of the Day: Bruschetta Board for Dinner on the Deck. Enjoy!
If you go:
Sorso Wine Room
Open 11:00 a.m. until close
Happy hour every day from 3:00 p.m. until close
15323 N. Scottsdale Road, Suite 150
In the Scottsdale Quarter on the corner of North Street and 73rd Place
A play on a bacon-wrapped date in bruschetta form.
Recipe run down courtesy of Mark Teahen, Owner, Sorso Wine Room
We take a fresh loaf of ciabatta bread and cut a slice about a 1/2 inch thick.
Then we send it through our conveyor oven once.
We then cover the slightly toasted bread with spreadable goat cheese.
Next we slice, press and place the dates.
Then a healthy portion of pancetta, that has already been cooked with a couple passes through the conveyor oven, is added
With all the toppings in place we send the bruschetta through the conveyor over one more time.
Lastly, we cut the bruschetta into 4 bite size portions and enjoy.
At home (Just in case you don’t have a conveyor oven):
1 loaf fresh ciabatta bread, sliced into ½ thick slices
Spreadable goat cheese
Dates (I found Medjool dates at 2Js Fresh Market), pitted and thinly sliced
Pancetta (I found sliced pancetta at Albertsons-1413 3rd Street NW)
Preheat oven to 375 degrees.
Sear pancetta in a heated pan on the stove until cooked, turning once to cook both sides.
Warm bread in preheated oven for about 2 minutes, then top with goat cheese, dates, and pancetta. Return to oven for an additional 2 minutes.
Remove from oven.
Slice and enjoy!
And one more bruschetta recipe from some gorgeous heirloom tomatoes I found at 2Js Fresh Market last week…
Heirloom Tomato-Basil-Mozzarella Bruschetta
Recipe by Sydne George
1 artisan garlic loaf-sliced (Albertsons)
1 cup diced heirloom tomatoes
1 clove garlic, minced
2 tsp. balsamic vinegar
Dash Kosher salt
Freshly ground pepper
½ tsp. sugar
1 tbsp. (packed) fresh basil leaves, finely chopped + additional basil for garnish
7 ounce container prepared pesto
8 ounce package fresh mozzarella, thinly sliced
Preheat oven to 375 degrees.
In a medium mixing bowl, combine tomatoes, garlic, vinegar, salt, pepper, sugar and basil. Stir to mix.
Arrange bread slices in a single layer on rimmed baking sheet.
Warm bread for 2 minutes in preheated oven.
Remove from oven.
Spread each bread slice with thin layer of pesto to cover.
Top with thinly sliced mozzarella cheese.
Return assembled bruschetta to oven and bake for an additional 2 minutes.
Remove from oven and top with tomato mixture (use slotted spoon, so you don’t drown the toast.)
Slice each bruschetta into four slices.
Sprinkle with Kosher salt.
Garnish with fresh basil leaves.
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at firstname.lastname@example.org . Sydne’s recipes from “Special of the day” are archived at https://sydnegeorge.com/blog/.