Apartment living is great until you burn a piece of toast, then it’s game over. The entire place will smell like burnt toast for the next 48 hours. Luckily I love toast. I sometimes fantasise that one day I will invent a burnt toast scented candle and become an instant millionaire. I’m usually ushered back into reality when the smoke alarm rings.
The best thing about toast is that it is adaptable. It is perfect either sweet or savoury. You can turn it into croutons. Heck, you can even use it as a sponge to mop a plate of food clean. Toast does not discriminate.
Bruschetta is an Italian antipasto dish of toasted bread rubbed with garlic, oil and salt. Basically it is the culinary version of a really good pair of jeans, it’s great by itself but you can dress it up or down depending on your mood. Bruschetta with tomato and basil is the equivalent to jeans worn with a striped Breton top, it’s classic – though sometimes it’s good to try on a different outfit. Personally, I like to wear my bruschetta with ricotta and accessorise.
Ricotta bruschetta two-ways. Recipe by Lisa Marie Corso. From left to right: Hay tote bag from CULT and Hay Store Sydney, plates by Robert Gordon and Cutipol cutlery from Francalia. Photo – Eve Wilson. Styling – Lucy Feagins, styling assistant – Nat Turnbull.
Ricotta bruschetta two-ways. Recipe by Lisa Marie Corso. From left to right: HAY Bits and Bobs from CULT and Hay Store Sydney, plates by Robert Gordon and Cutipol cutlery from Francalia, Anne et Valentin glasses from WINK Optometrist, small dish by Bridget Bodenham. Recipe by Lisa Marie Corso. Photo – Eve Wilson. Styling – Lucy Feagins, styling assistant – Nat Turnbull.
