Taste 05.03.18

Parmesan gelato bruschetta

Parmesan gelato bruschetta

Seaside’s Gusto offers many picks of pizza and pasta, so you may easily miss it. But pay close attention to that thin piece of paper listing the evening’s special additions and you’ll find a creamy and craveable bruschetta.

OK, you think it’s too simple for a night out. Well, this is so much more than your basic bruschetta. It starts with Parmesan cheese gelato.

Yes, gelato. But don’t be fooled: This gelato is savory, not sweet.

Concocted by chef Pablo Khano and owner Denis Boaro, this cool creation starts with Parmesan – not the Parmaggiano reggiano – and mascarpone cheeses mixed with cream, cooked, whipped, then frozen.

You might think such treatment would pummel the ingredients. Instead, it transforms them. A delicious dollop is scooped on top of charred ciabatta bread and adorned with petite fire-roasted cherry tomatoes, micro-basil and a drizzle of reduced balsamic vinegar ($13).

Three bites of blissful bruschetta come with each order, so be careful because you and your dining companion are bound to fight over that last piece.

And you may forget about pizza and pasta entirely.

GUSTO 1901 Fremont Blvd., Seaside. 899-5825, gustopizzeriapasta.com.
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