Topping Turvy
If variety is the spice of life, then Gia Patsch and her husband, James, sure know how to mix it up. The owners of Gigi's on Fairmount began making their inventive bruschetta boards ($19 for four) while entertaining friends at home. "We started with the classic and then branched out," says Gia. "People love it because it's easy to share and gives you a wide variety without commitment." Guests at the Cleveland Heights restaurant can choose from 14 options such as the fantastic prosciutto with fig and mascarpone. "The mascarpone has a delicate, creamy flavor," Gia explains. "Then we fresh-slice soft, salty beautiful prosciutto and lay them on. The figs are dried, sliced and then marinated with honey and a little water. The combination really hits all your taste buds." Other standouts include duck and Brie with a cherry gastrique and house-made chicken liver pate with shallot jam. These delicacies are served on the Stone Oven's dense, chewy Siciliano bread — an unusual choice for bruschetta, which is typically served on a thinner, crispier flatbread. "We do toast it a little, so it's a little crispy," she says, "but it just seems more delectable and not as crumbly." 3477 Fairmount Blvd., Cleveland Heights, 216-291-7237, facebook.com/gigisonfairmount
