Bruschetta - Giangi's Style - Giangi's Kitchen

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Bruschetta – Giangi’s Style

Published on March 9, 2010 | Main Course

Bruschetta – Giangi’s Style


How about a picnic tonight? Well, it is too cold to be eating outside, even though we live in Arizona, so we will have an inside picnic. To make things more fun we will have our picnic on our living room coffee table with candles in the fireplace, and an array of fun food. Soft music, a small tablecloth over the table, pillows on the floor and wonderful conversation.

Note: I have purposely left out amounts as everyone’s taste differs and we can just have fun with this tonight. I’d love to know how you  do it, so if you have a minute, let me know.

Tonight’s Dinner March 9, 2010
Bruschetta “Giangi’s Style”
Plate of cold cuts such as: Prosciutto di Parma, Mortadella, Artichokes in olive oil, olives.
Steamed Asparagus

BRUSCHETTA “GIANGI’S STYLE”
French Baguette, sliced
Tomatoes sliced
Fresh Mozzarella, sliced
Olive oil
Salt and Pepper
Basil leaves

Pre-heat the oven to 375°. Arrange the bread slices on a baking sheet. Drizzle with olive oil salt and pepper. Arrange one layer of tomatoe slices on the bread and one layer of mozzarella over the tomatoes. Again drizzle lightly with olive oil, salt and pepper. Place in the warm oven for 4-5 minutes, or until the mozzarella is melting. Remove from the oven and place basil leaf on top of each piece and serve on a platter.

COLD CUTS PLATTER
Well, have fun!!! We love thinly sliced Prosciutto di Parma, Mortadella with pistachios, and Salami of Genoa. A jar of artichokes in olive oil and an assortment of olives. Some French cornichons.
French baguette if you must have bread.

STEAMED ASPARAGUS
1 bunch Fresh Asparagus steamed until slightly tender, but center still firm. Drain and place in a bath of cold water to stop the cooking. Serve when cooled off.
This can be made earlier or the day before, chilled until ready to serve.

Take a large platter assemble all the food together. Have a wonderful time.

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