Bruschetta Goes Global

Photo by B. Schilperoort

It's really nothing more than toasted bread with tomatoes on top. On my German menu it was called a "Toastardo" but most of us know this Italian antipasto as bruschetta. It's tomato season, so now is the time to indulge in this easy yet memorable stand-alone snack, cocktail accompaniment or full-on appetizer.

Toast day-old French or Italian bread, rub with garlic and sprinkle on some olive oil. Top with chopped and drained tomatoes that have been mixed with salt, basil and even more olive oil. Call it whatever you like, but don't miss out.

--Tracy Schneider

Toaster-Oven

Another Day, Another Kndel

Photo by B. Schilperoort

When I saw Semmelkndel mit Pfifferlinge, (bread dumplings with Chanterelles), on my menu yesterday, I just couldn't pass it up. Only days ago I wrote about another traditional Kndel, Leberkndel, and I have been on a mission ever since to try as many kinds of German dumplings as I can. The fact that this Kndel was served with Chanterelle mushrooms was just icing on the cake. I love the seasonality of food here in Germany, and mushrooms have now moved into the forefront of seasonal cuisine.

Last fall, when we moved to Germany, every menu touted something (or more often many things) made withpumpkin. Then roast goose appeared just before the holidays and lasted throughout the winter months. Chestnuts appeared too, and then they were gone. White asparagus was everywhere in spring. Most restaurants even had a special asparagus menu that ran from the end of May through June. Strawberries appeared, and then disappeared. Now it's the mushroom's time to shine. Boxes of Chanterelles, beautifully displayed, are a common sight right now at the open-air markets.

TheSemmelkndelpictured above tasted like Thanksgiving bread stuffing, only this stuffing had been formed into a ball. What's not to like? Sauced with sauteed Chanterelles, onions, scallions and cherry tomatoes, it was the perfect precursor to Autumn weather. And though I ate it in 95 degree fahrenheit weather, I didn't mind it at all.

--Tracy Schneider