Dear Bloggers,Well what an evening it has been. I got so much accomplished today for school and purchased so many items that I had been in dear need of. However, I got back to settled grounds with my father and therefore, feel so much better. Today I decided to stick my roots to my fellow audience and show them my true colors of Italy. I haven't eaten true Italian food in quite a while and I thought what a lovely simple side dish it would be to do Bruschetta, but with a different twist. I used sun dried tomatoes, Parmesan, Roma tomatoes, pesto, pancetta, and Italian leaf Parsley. I began by cooking the pancetta with a spoon full of sun dried tomatoes, garlic, and parsley in a pan until the pancetta was crisp. Then I removed the pancetta only and combined the fresh diced Roma tomatoes with Parmesan and a spoon full of pesto. I toasted the Ciabatta bread on 375 degrees for 15 minutes turning the bread halfway through. Once removed I spread pesto on all slices of the bread, then spooned the tomato mixture in the centers of each piece. I placed them back into the oven for 5 minutes just to heat the mixture. I plated them with parsley. The crunch this bruschetta creates, with the tiny bites of crisp pancetta. This bruschetta creates an excellent appetizer for any meal you have in mind. Happy cooking and Merry Christmas!
No comments:
Post a Comment