Monday, December 17, 2012

Unexpected Bruschettas

Preparation time: between 5mins and 1h30. Serves 8 people

Bruschetta, tomatoes
Tired of the usual tomato&basil bruschettas? Try out this recipe and you will delight your guest with a simple but sophisticated starter!

We present you two different kind of bruschettas, which can accompany both a rich or light dinner/lunch: 

Cherry "Confit" Tomatoes&Burrata

Here you are what you need:

  • Bread, sliced
  • Cherry tomatoes
  • Burrata (a typical kind of mozzarella from Puglia, south Italy), if you can't find it, you can use Buffalo Mozzarella
  • Oil
  • Salt&pepper
  • Sugar
confit cherry tomatoes
First of all, cherry tomatoes need to be prepared: the only thing you need is time. Cut the tomatoes in halves and dispose them over a oven tray, upon a piece of baking paper. Sprinkle some sugar, oil, salt and pepper over them (sugar and salt in the same quantities).

Leave them cooking in a pre-heated oven at 170° for 1h40mins, at a medium height.

Once tomatoes are ready, put them over a slice of bread, with some Burrata or Mozzarella cut into small pieces.

Put again in the oven (max temperature) for 5 minutes, until the Burrata is melted down.

cherry tomatoes, candy tomatoes, buffalo mozzarella

Serve immediately.

Lardo di Colonnata&Anchovies

Lardo di Colonnata
For this recipe, the ingredients are a little bit more difficult to find, but once you find them the recipe only take 10 minutes:

- Bread, sliced
- Lardo di colonnata
- Rosemary
- Anchovies

We found the real Lardo di Colonnata in the refrigerated section at Best Of Italy, Ranelagh.

Cut the Lardo in very thin slices, and put it over the slices of bread. Add few rosemary leaves upon it and one anchovy on each slide of bread.

Put in a pre-heated oven at 200° for 5 minutes, or until lardo melts and anchovies become a little bit crunchy.
Lardo di Colonnata and anchovies

Simply delicious!


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