lunedì 29 febbraio 2016


Appetizer - Vegetarian - Can be gluten and lactose free (READ footnotes)

3rd recipe tied to our anniversary lunch! This was part of the appetizer (the other components being salame and cheese)!! Note that I called them crostini and not bruschetta (pronounced broo-SKAYT-tah); 2 kinds only can be called bruschetta: garlic/olive oil and the fresh tomatoes ones (videorecipe here - written here). 

Italian bread
1 cup Italian mixed mushrooms, packed in oil and drained
1 cup peperonata
1/4 cup Italian sundried tomatoes, packed in oil and drained
Cream cheese

Slice bread about 3/4" thick and toast it.

In the meantime, prepare the toppings.

Coarsely chop peperonata and mushrooms, and keep them separate. Mix chopped mushrooms with mayo, enough to obtain a spreadable cream. Slice sundried tomatoes in thin strips.

Get your toasted slices and top one with mayo/mushroom cream, one with peperonata, one with cream cheese and sundried tomato strips.

Serve in a mixed appetizer.

- Best breads to use for this dish are: Italian round, Pugliese, Ciabatta
- You can make your own peperonata (videorecipes here - written here) or buy a good quality, pre-made one (like the one we carry).
- It's important to use marinated mushrooms in oil, NOT in water, so you'll have a much more flavorful dish.
- It's vegetarian. Use non dairy cream cheese, if you are lactose intolerant and gluten free bread, if you have gluten intolerance.

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