I also didn’t like the way the napkin was folded (looks lumpy, sort of), and found it very difficult to balance my plate after I had folded my napkin like that. I had to put some green pea pods (invisible) underneath to balance the plate!
Once I had the composition more or less as close as I could to the original, the sun suddenly disappeared behind the clouds, so all I could do was push the ISO up a bit to get some light in. Getting the bottle and glass to blur to the extent with the lenses I have was next to impossible.
I initially tried using a 100mm lens and then the 50mm/ f1.8 lens but then my composition wasn’t working right. I finally decided to use my 55-250mm lens (f/4-5.6) and got my composition right but it meant I couldn’t go below aperture f/4.0 which limited the “blur” I could achieve in the background.
I wasn’t much happier with the result this month than the previous time. I feel that both the bottle and the glass seem to be vying for attention with the Bruschetta. This could have been avoided if I had a smaller glass and a slimmer bottle, or I had been able to blur the background with a shallower DoF which I couldn’t manage somehow.
I think by cropping the bottle a bit (the photograph on the right below), I managed to make it a bit inconspicuous. On the whole, I think the main problem with my photograph is that my plate, the size of bread on it and the glass and bottle were not very proportional, size-wise and that comes through very clearly.
I wanted to try a slightly different arrangement while trying to keep the photograph simple, without adding too much to it. And I got rid of that knife that was bothering me, the napkin from under the plate and the saucer under the glass. I liked this version better of both my photographs but I still see a lot of scope for improvement, especially with the lighting. I don’t particularly think the colour of our dining table lends itself to the photograph!
Bruschetta is an Italian dish and an antipasto (or appetizer) that is usually served as the first course. The name comes from “bruscare” meaning “to roast over coals” and traditionally Bruschetta was made by toasting sliced country bread, rubbing it with garlic, then drizzling it with olive oil and seasoning with salt and pepper if necessary.
I chose to use garlic bread instead of rubbing the bread with garlic before toasting it. I don't get arugula so I used only basil leaves, and crumbled paneer instead of boconcchini/ fresh mozarella . You can also use Feta cheese. I had run out of pine nuts so I used wlanuts instead.
For another variation on Bruschetta, check out this post of mine.