Bruschetta - © 2024 Gayle McLeod

Healthy New Snack Sensation? Try ‘Newstalgic’ Bruschetta!

I don’t know why someone didn’t already come up with this one. Maybe they did, and I’m just Goog-ling it wrong. Anyway… I just had an inspiration that might revive the sadly retired Bruschetta tradition and update it for the ‘swicy’ generation…

French Bruschetta - © 2022 everyday-delicious.comFrench Bruschetta: Proving your International creations need
not adhere religiously to the classic tomato-based model.

Remember Bruschetta? The Italian snack/hors d’oeuvre obsession of the early 2000s or so? It had a good run, then faded into obscurity with the rise of the ‘spicy’ craze, which is only now showing signs of giving way to less extreme flavour trend leaders…

The pendulum swings…

As in all matters of public reference, nothing (or few things, at least) remain ‘hits’ forever. ‘Spicy’ had already begun tailing off to a rising interest by younger folks in the umami flavour tradition by the end of the COVID Crisis. And the ‘Swicy’ bridging fad is starting to yield to more complex international flavours on the mass palate.

Food trend experts say the coming year will see some notable moves in that direction. Has the time come to introduce the younger generations to some classics that have momentarily rotated out of culinary favour?

‘Newstalgia’

Not long ago, we took a look at what food-foward folks are calling ‘Newstalgia’. It’s described as a trend by food marketers to bring classic packaged brands, iconic Fast Food dishes and other culinary landmarks of yesteryear. But with strategic ‘updates designed to pique the curiosity of Millennials and later generations.

The International Bruschetta concept elegantly elegantly combines 3 of the 4 top snack trends iden-tified by global grab-and-go foods leader Nestlé as ‘upfront’ for 2025.

What is International Bruschetta?

Simply stated, the idea crosses the traditional Italian ‘salad on toast’ tradition with similar veggie blends from other cuisines.

It’s worth noting that, though Bruschetta has fallen off bar snack and finger food menus in North America over the past decade or so, it has not waned in popularity in its home market – Italy. And it’s still a standard on snack and bar menus across much of Europe.

Some food critics claim Bruschetta, in fact, simply became a victim of the galloping craving for something new every hour of every day that North American consumer culture has instilled in the masses. And died an undeserved early death.

‘Recipe’ ideas…

As with many of the dining ideas I present in this space, Bruschetta is less a specific recipe than a versatile culinary technique. They can adapted to many cultural traditions. In fact a few of the best examples require only straight swaps of toppings from other cuisines.

Indian Bruschetta

All you have to do for this one is replace the Italian topping mix with Indian Kachumber Salad. It’s a delightful sub-continental analogue to Bruschetta topping, made with tomato, cucumber and onions, cumin and coriander.

Greek Bruschetta

Use a classic Greek Horiatiki Salad mix as your topping. This classic blend of tomato, cucumber, on-ion, feta, olives and oregano make a great , tasty – though high-Calorie bite. Add more feta if you wish. It makes the flavour!

French Bruschetta

A little different… With mushrooms, garlic, shallots, thyme and Gruyere cheese. Your International Bruschettas need not adhere religiously to the classic tomato based model…

Mexican Bruschetta

Use fresh, zesty Pico De Gallo as your topping! This blend of tomatoes, onions, garlic and Jalapeño peppers (to taste), cilantro and lime juice  is a global favourite and classically Mexican.

Kenyan Bruschetta

East African staple Katchumbari is another ready-made substitute for classic Bruschetta topping. It’s name suggests its kinship with Indian Kachumber, but it’s actually only a third or fourth cousin, at most. It’s a symphonic blend of tomatoes, red onions, cucumber,avocado, red African chilis (to taste), coriander and lemon juice…

Tips…

Hold the dressing. The toppings suggested above may or may not be be eaten with dressings tradi-tionally. DON’T dress them for Bruschetta use! They’ll make the bread/toast soggy…

DO use that squeeze of lemon or lime juice indicated in the recipes.

You may may want to leave out any fresh or dried chili pepper called for in the recipes. But a little is recommended – to respect the traditional flavour profile.

Use your favourite Bagette or Italian bread as the base for your International Bruschetta. Their tex-ture is perfect for this application!

My take

Bruschetta as such is, by default, a healthy dish. And because you leave off any traditional dressing that might be called for, you’re cutting the fat, salt and (in some cases) sugar. It’s also vegetarian. So experiment away guiltlessly, to your heart’s content.

Do give these nouveau Bruschetta toppings a try. They just might rekindle your interest in the ancient Italian classic…

Above all: Have Fun and Carry On!

~ Maggie J.