You know how so many of those detox juice blends are named by color? You have green juices made with spinach, cucumber & celery; orange juices made with pumpkin, carrot & apricot; red juices made with beet, peppers & tomatoes. It’s completely random on the basis of flavor profiles. These “juicers” simply looked to nature and grouped ingredients together by color and started selling them at £6 a bottle.
However, I inadvertedly did that with my bruschettas last night. Yellow saffron salt, yellow lemon zest, yellow corn, and even arguably yellow-ish parmesan. And you know what, they taste amazing but look how pretty! It’s like a beautiful plate of golden sunshine. I’m understanding why sticking to a color scheme appeals to consumers now.
I like yellow. I’ve always found it cheerful and calming. I’ve had these as an appetizer for dinner and then breakfast the next day and with each bite came a smile – yes, shamelessly blowing my own trumpet here.
This is tempting me to make more bruschettas by color – maybe I’ll have a purple one with purple potato puree (mixed with lots of butter & olive oil so it’s luscious and creamy), stewed purple cabbage (with juniper berries, vinegar & brown sugar) and fried red onions that will sort of blend into the purple-ness. Or a sweet pink one with raspberry puree (mixed with cream cheese, sugar, vanilla), pomegranate seeds & rose petals? This could be fun and very, very visually appealing.
Also, it’s doubtful that saffron salt is in a staple in everyone’s kitchen so don’t feel like you can’t make these without.
Makes 8 small bruschettas or 4 big ones
4 large slices of good sourdough bread, cut in half if desired
2 corn on the hob
200g good quality ricotta
Zest of 1 lemon
a few leaves of basil
extra virgin olive oil
saffron salt (optional, can be replaced by some maldon or normal salt)
Heat the oven to 200C, rub some olive oil all over the corn hobs and place on a foil lined baking tray. Put on the top shelf of the oven and cook for about 10 minutes, turning it occassionally. It should be nice and charred in some places. Cut the corn off the hob.
Mix the ricotta with the lemon zest and spread on your bread. Top with some saffron or normal salt. Add the corn, drizzle some olive oil and sprinkle on some torn basil leaves.