Thursday, February 16, 2006

Speaking about antipasti....


Bruschette and crostini are among the most common types of antipasti. The two are very similar and the terms are often used interchangeably, but bruschette are generally larger and thicker. Bruschette means “little burnt ones” and refers to how they should be prepared. Under a grill, whether charcoal or gas, the edges of the bread should be very crisp and the centre not too dry.

Sliced Italian bread or long loaf of firm textured white bread
4 vine-ripened tomatoes
340g fresh basil leaves
2 garlic cloves (1 garlic clove to be rubbed over the bread)
2 tbsp extra-virgin olive oil
Salt and pepper to taste

Serves 4

Wash the tomatoes and chop into small cubes. Place the chopped tomato in a bowl and season with salt, pepper, olive, oil, chopped garlic and basil (torn into small pieces).
Toast the sliced bread, which should be soft in the middle but crusty on the outside . Cut the toast into slices about 7.5 cm in diameter and 1.3 thick.
Toast the bread under the grill or charcoal oven until brown on both sides. For extra garlic flavour, rub a clove of garlic on the toast before spreading the tomato mixture.

Here at La Preghiera, in Umbria, we offer a 3 day Cookery Course, to learn the art of making traditional Umbrian Antipasti, Pasta, Pizza, Salads and Cakes.
See for further details and special offers!