Calamari Bruschetta with Tomatoes, Goat Cheese, and Mint

Name: Calamari Bruschetta with Tomatoes, Goat Cheese, and Mint
Cuisine: American
Ingredients: 2 tablespoons coarsely chopped fresh mint; 2 tablespoons chopped fresh chives; Red wine vinegar; 4 ounces aged goat cheese or feta, crumbled; 4 ounces aged goat cheese or feta, crumbled; 1 crusty Italian or French baguette, cut into ½-inch-thick slices; 1 crusty Italian or French baguette, cut into ½-inch-thick slices; Small fresh mint leaves and Fried Capers for garnishing (optional); Small fresh mint leaves and Fried Capers for garnishing (optional); 1 small red onion, cut into ¼-inch-thick rounds; 1 tablespoon roasted garlic; 1 pound cleaned small calamari bodies, separated from tentacles; 3 or 4 medium-firm ripe plum tomatoes, halved and seeded; Kosher or sea salt and freshly ground pepper; 1 pound cleaned small calamari bodies, separated from tentacles; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 3 tablespoons fresh lemon juice; 2 tablespoons chopped fresh basil; ⅓ cup plus 2 tablespoons extra-virgin olive oil, plus additional for the toasts

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Calamari, or squid, were historically a major fish resource for California, especially around Monterey Bay. Overfishing, climate changes, and other factors have significantly reduced the squid population off the California coast.

In cooking calamari there is no in-between—either you cook them very briefly or simmer them for a long time. Anything in between results in a tough, chewy, and thoroughly uninteresting (not to say inedible) product. This recipe uses the fast-cook method and

Ingredients

Americas
United States
Fish course
Pescatarian
California

Ingredients

Method