Chef Michael Salmon - Join me in my Kitchen
Brushcetta comes from the Italian word “bruscare,” which translates to “to roast over coals,” and refers to the toasting of the bread. Thick, larger slices of bread are grilled, rubbed with garlic and drizzled with extra virgin olive oil. Traditional Bruschetta stops there, but it has become popular to top the toasted bread with everything from tomatoes and basil, to meats and seafood.
This is one of my favorite appetizers from our trip to Tuscany and combines some of my favorite ingredients; Prosciutto, Fresh Mozzarella (use Buffalo-milk Mozzarella if you can find it), ripe tomatoes cooked down into a thick paste and fresh basil. Bake for just 15 minutes to soften the cheese, crisp the Prosciutto and meld the flavors. Make sure you have plenty of crostinis to “mop” up the sauce. A spoon is often needed at the very end to get every bit of goodness.
Farro is an ancient whole-grain wheat and is terrific in salads or served as a side in place of rice. It has a nutty flavor and chewy texture which makes it a perfect foundation for tomatoes (roasted or sun-dried), fresh mozzarella and balsamic vinegar. This salad was always a big hit on our Foodie trips to Tuscany.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
