From Our Archive
This story was published before Summer 2021, when we launched our new digital experience.

The Recipe: Bruschetta by Miraval

MOST READ
Change of Season

Books

Change of Season

Sloane Crosley picks out the best new books to take you from summer to fall.

Inside Noma

Cuisine

Inside Noma

In search of obsession, the discovery of something far more powerful inside the...

De Boer on the move in the dining room, the main bar and open kitchen in view.

Cuisine

Old-Fashioned Luxury, With Simple Ingredients

With Stissing House, Clare de Boer brings her fresh, unfussy food to Pine Plains,...


Dana Gallagher

It’s right around this time, a few months after the New Year has come and gone, when well-intentioned resolutions are all but forgotten. When it comes to eating better, however, the approaching spring makes fine-tuning a nutritional plan that much easier.

Enter Miraval Resort & Spa (5000 E. Via Estancia Miraval; Tucson, Arizona; 800-232-3969; miravalresorts.com), whose latest cookbook, Miraval’s Sweet & Savory Cooking ($30; shopmiraval.com), brings the hotel’s ethos of mindfulness straight to you with more than a hundred recipes created by executive chef Justin Cline Macy and his wife, pastry chef Kim Macy.

“At Miraval we don’t believe in restricting foods or using substandard ingredients; instead, we focus on achieving a balance of flavors,” says Justin, explaining his simple, healthy, truffled black-olive bruschetta. “The dish itself feels very light when eaten because there isn’t an excess of ingredients used, and we limit the amount of oil. However, the use of truffle oil definitely adds a rich flavor, thus making it appear more decadent than it actually is.”

Truffled Black-Olive Bruschetta
MAKES 12

1 tbsp. minced shallot
¼ cup seeded and diced tomato
¼ cup diced good-quality pitted black olive, such as kalamata
1 tsp. chopped Italian parsley
1 tsp. thinly sliced fresh basil
½ tsp. chopped garlic
1 tbsp. balsamic vinegar
2 tsp. truffle oil
¼ cup finely diced buffalo mozzarella or other fresh mozzarella
12 quarter-inch slices whole-wheat artisan baguette, cut at an angle
Olive oil

Put all the ingredients—except the bread and olive oil—in a small bowl, mix gently, cover tightly and refrigerate at least an hour to let the flavors marry. Heat the oven to 400° F. Spray the bread with a thin mist of olive oil and bake in the hot oven until crisp, 4 to 5 minutes. To serve, drain off any liquid that may have accumulated in the topping bowl and then pile about 1 tablespoon of the topping onto each piece of toast. Serve right away.

 

Newsletter

Let’s Keep in Touch

Subscribe to our newsletter

You’re no longer on our newsletter list, but you can resubscribe anytime.