Happy Independence Day! This succulent grilled octopus bruschetta recipe is a thrilling example of rustic Italian indulgence… Like fireworks of flavor!
I hope everyone is having a marvelous 4th of July.
We are still in Italy and having the time of our lives. I can’t wait to share Una Prospettiva Piccante su Italia (A Spicy Perspective on Italy) when we return home.
In the meantime, I want to challenge you this summer to be adventurous in your cooking endeavors.
Try new things…
Taste things you never thought you would taste.
Cook things you never thought you would cook.
It’s good for the soul to intentionally step out of the box we constantly put ourselves in.
What about trying today’s Estate d’Italia (Summer of Italy) recipe, Grilled Octopus Bruschetta???
Grilled octopus is actually a popular dish in coastal Italy. Just think, had you been born in a different country, grilled octopus would be common fare.
Don’t let the tentacles scare you… give it a try!
Simply prepare bruschetta as you normally would, with grilled toasty crostini, and a mixture of fresh tangy tomatoes, basil and garlic. Then grill whole baby octopus over high heat until it just barely cooked through.
It will have a slightly rubbery texture… but will be VERY rubbery if you over cook it.
Chop the grilled octopus and add it to your bruschetta recipe with a little lemon juice.
Then pile it on crostini, and serve!
You can even drizzle it with thick balsamic glaze for a little sweetness, if you like.
Believe it or not, my KIDS even love this bruschetta recipe.
With a little sense of adventure, you can feel like you’re sitting right on the Italian riviera with me, looking out over the water, enjoying fresh seafood Italian-style!
Make sure to follow along on our Instagram Feed to see what we’re doing in Italy this week.
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