CHEF CICCIOTTI'S BRUSCHETTA ASSORTITA

Bruschetta Assortita 

serves  4

CHEFS PRESS 

(Source: Cicciotti's Kitchen Cookbook by Chef Gaetano Cicciotti, photo by Mike Pawlenty)

1 sourdough baguette

2 tablespoons crumbled Gorgonzola cheese

4 tablespoons heavy cream

¼ pound sliced smoked salmon (Scottish quality)

½ cup finely chopped black or Kalamata olives

1 cup finely chopped Roma tomatoes 

3 peeled and minced garlic cloves 

1 finely chopped shallot

1 to 2 tablespoons good-quality extra virgin olive oil

Salt and freshly ground pepper to taste

Garnish: Fresh basil

Preheat oven to 400 degrees. Slice the sourdough baguette, and toast for about 
3 to 4 minutes, until crisp. Set aside.

Salmon Bruschetta: In a sauce pan over medium heat, stir together the Gorgonzola cheese and heavy cream until the cheese is melted. Spread mixture on baguette slices. 
Top with salmon. 

Kalamata Bruschetta: Chop olives in a food processor. Spread on baguette slices. 

Fresh Tomato Bruschetta: Chop tomatoes, garlic and shallot. Stir in olive oil. 
Season with salt and freshly ground pepper.

Garnish with basil. (See page 30 for how to make a tomato rosette.)