Today in class, students learned a little about Italian aperitivo and made bruschetta and antipasti platters. Be sure to see the student blogs when they begin to post starting tonight with pictures of what they ate this week and their first lab creations! IN the meantime, here are the recipes:
Bruschetta with Truffles, Minced Onion, and Arugula Topped with Parmesan Cheese
1 T. Olive Oil
2 T. minced onion
Sprinkle of salt
½ c. Minced truffles
24 thin slices baguette, lightly toasted
1/2 c. roughly chopped arugula
Shaved Parmesan
In a fry pan, heat the oil and add the onions. Sprinkle with salt and reduce heat to medium. Cook until the onions begin to turn golden then add the truffles and warm through.
Spread mixture on the bread and top with arugula and parmesan.
Bruschetta with White Beans, Prosciutto, Balsamic Dressing and Red Onion
1 t. Dijon mustard
1 t. honey
1 ½ T. Balsamic vinegar
2 T. olive oil
Salt and Pepper
1 c. white beans, Cannellini works well
4 ounces prosciutto, shredded
¼ c. shredded Parmesan
2 T. red onion
18 thin slices baguette, lightly toasted
In a mixing bowl, mix well the mustard, honey, vinegar, oil, salt and pepper. Add the beans, prosciutto, Parmesan and onion. Spoon onto bread.
Tomato, Basil and Mozzarella Bruschetta
1 lb tomatoes, chopped
1 c basil, chopped
2 balls mozzarella, chopped
24 thin slices baguette, lightly toasted
Balsamic Glaze
Mix tomato, basil and mozzarella and spoon on bread. Drizzle with glaze.