SCOTTSDALE -- Most folks typically expect to order bruschetta as an appetizer. But there are some easy ways to turn it into a go-to main dish.
Executive chef Jeff Caswell, of Scottsdale Italian restaurant EVO, showed us how, on Tuesday's Good Morning Arizona. Specialty cheeses, balsamic vinegar, last night's leftover steak and grilled asparagus or other vegetables can easily be whipped together into a quick and easy meal that's ready to enjoy after just a few minutes under the broiler.
"The beauty of bruschetta is that you can pretty much make it with anything," Caswell says.
EVO’s specialty bruschetta uses beef tenderloin, asparagus, Taleggio cheese, truffle oil and balsamic.
Caswell tells us that the best bruschetta begins with a good bread. "You want a crusty bread, kind of a country-type bread," he says.
After toasting the bread, Caswell puts the cheese on top, and lets it soften it in the oven. After spreading the cheese on the bread, he adds sauteed, shaved asparagus, and cooked beef. He tops it with balasmic vinegar and a drop of while truffle oil.
"You're wrapping up an entire meal into one piece of bread," Caswell explains.
EVO is located at 4715 E. Goldwater Boulevard in Old Town, Scottsdale. The restaurant features a 55-person dining room and a 55-person lounge. Hours are 4 p.m. to 2 a.m. daily. Happy hour runs Monday through Friday 4 p.m. to 7 p.m., and a special late-night menu is available after dinner service until 1:30 a.m. every night.
EVO offers a menu of classic Italian favorites with a fresh and modern twist. House specialties include a hand rolled meatball appetizer, unique pizzas, tagliatelle pasta made daily with shrimp in a white wine, Chile and mint sauce, and of course sweet favorites to finish the meal such as zeppolini or gelato.
For reservations call: 480-265-9814. And for more information visit: www.evoscottsdale.com.