Italian Olive Oil Club - Monthly Olive Oil Deliveries from Italian Cooking and Living
Italian Cheese Club - Monthly Cheese Deliveries From Italian Cooking and Living
Italian Wine Club - Monthly Wine Deliveries from Italian Cooking and Living
Italian Table Club - Discounts at fine restaurants and on products from the Italian Culinary Institute Store
RESTAURANTS
GOURMET STORES

Tuscan Crostini Sampler, Recipe

A web-exclusive recipe from Italian Cooking and Living

recipe by Fabrizio Schenardi

For the toppings:

  • 1 ounce broccoli, cut into small florets
  • 3 tablespoons extra-virgin olive oil
  • 1 ounce sundried tomatoes in olive oil
  • 1 sprig rosemary
  • 1 small clove garlic
  • ╝ cup dried porcini, soaked in warm water for 30 minutes and roughly chopped
  • salt and pepper
  • 3 leaves red-leaf lettuce
  • 1 tablespoon Italian parsley, chopped

For the crostini:

  • 1 ounce polenta (1 piece)
  • 2 pieces sliced country bread
  • 2 small cloves garlic, chopped
  • 2 tablespoons olive oil
  • 1/2 ounce freshly grated grana padano

Preheat the oven to 450░. Cook the broccoli in boiling water. When it is bright green and still crisp, drain and set aside. Heat 2 tablespoons of the olive oil over medium heat. SautÚ the broccoli for about 2 minutes and remove from the heat. Cut the sundried tomatoes into small cubes and add to the broccoli mixture. Season with salt and pepper and reserve in a bowl. Finely chop the rosemary and garlic. In the same pan used for the broccoli, heat the remaining olive oil with the rosemary and garlic. Add the reconstituted porcini and sautÚ until wilted, about 2 minutes. Season with salt and pepper. Brush the bread and the polenta with the garlic and olive oil. Sprinkle with the cheese and bake for 3 minutes. Place the tomatoes and broccoli on the bread and the mushroom on the polenta and bake for 5 more minutes. Sprinkle with the parsley. Serve with red-leaf lettuce placed in the center of the plate and dressed with balsamic vinegar. Serves 4



Copyright © 2006, Italian Cooking and Living. All rights reserved.

Print Friendly Version / E-mail to a Friend

• Back to Recipe Listing / • Restart Recipe Browser


Magazines
italian cooking and living magazine
The Magazine of La Cucina Italiana