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Rescooped by Gourmet Origins from Le Marche and Food
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When the ingredients matter: Crostini e Bruschette

When the ingredients matter: Crostini e Bruschette | The Authentic Food & Wine Experience | Scoop.it

The word crostini means little toasts, whereas bruschetta has as its origin bruscare, to char or roast.  I’ve always thought the difference to be in the bread used. When I make crostini, I use a baguette, thinly sliced on the diagonal. For bruschette, I use a thicker slice taken from a loaf of Italian bread. I toast both before piling on the fixin’s and sometimes pop them back into the oven afterward. It really does depend on what’s being used to top each off. And speaking of the fixin’s, you can use pretty much anything you like. Just stick with fresh ingredients and you won’t go wrong.

 

Mozzarella and Tomato Bruschette Recipe

 

Ingredients

1.7 cm slices of Italian bread plum tomatoes, seeded and chopped garlic, minced a few tbsp of sweet onion, diced fresh mozzarella, cut in cubes fresh basil leaves, hand torn Italian seasoning olive oil Balsamic vinegar dried oregano salt & pepper

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Crostini alla Caprese Recipe

Ingredients

1.2 cm thick slices of baguette, cut on the diagonal cherry tomatoes, sliced in half fresh mozzarella, cut in ¼ inch (.6 cm) slices fresh basil leaves olive oil red wine vinegar salt & pepper

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Via Mariano Pallottini
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Rescooped by Gourmet Origins from Finland
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Good News from Finland - Cold-smoked Lapland Reindeer meat gets EU protection

Good News from Finland - Cold-smoked Lapland Reindeer meat gets EU protection | The Authentic Food & Wine Experience | Scoop.it

Lapin Poro (Lapland Reindeer) cold-smoked reindeer meat has received an EU protected designation of origin (PDO). To date nearly one thousand products have received PDOs. Of these, only 31 meat products are protected in this way, the most famous being Parma ham. Finnish products in this group include Lapin Poro dried reindeer meat registered last year as well as the cold-smoked Lapin Poro reindeer.


Via Ulla M. Saikku
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