A Destination-Worthy, Italian-Inflected Brunch at Maestoso in Hillcrest
Inventive dishes, local produce, and a small-plates cart make Maestoso's brunch worth battling Hillcrest parking for.
Eat This Now: The Ultimate Prosciutto Toast at BIGA
There are some bits and bites in San Diego that you really need to be eating right now, like this lavish prosciutto toast at BIGA downtown.
The Dish: Prosciutto Toast
The Chef: Christopher Osborne
Why It’s So Good
In short, imagine whipped burrata, farmers’ pickled vegetables, shaved 18-month prosciutto, and scallion all on housemade levain. Yes, please.
Bruschetta is typically made by grilling sliced bread, rubbing it with garlic, and adding a drizzle of olive oil and a sprinkle of salt. From there you can add a variety of toppings, traditionally tomatoes and basil.
For this version, putting whipped burrata on a slice of BIGA’s house-baked levain would have been enough to win our hearts, but it’s the pickled vegetables from local Kawano, Valdivia, and Maciel farms that really steal the show.
While you can have bruschetta all over the world, we are pretty sure that this antipasti might be the only one made with a loaf of bread that came from a 200-year-old biga, or starter dough, imported from Italy by owner Tae Dickey, complete with decadent piles of freshly shaved prosciutto and vegetables grown in the San Diego County sun.
Like everything at BIGA, this toast tastes as beautiful as it looks.
Where to Find It
950 6th Ave C, San Diego
Closed Mondays
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