Saturday, June 25, 2011
Bruschetta per due!
One of our popular starters is the bruschetta. We make it according to how many people are at the table so everyone has a chance to sample each variety. To begin, we toast some of our homemade bread until it's nice and crispy, also known as crostini. Then each cracker is covered in butter, except for a few that will be covered in the Colonnata lardo. We make a sampling of toppings that varies service to service, but primarily stays the same. We top some of the crisp toast with aged cheeses, others with smoked salmon, some with salami, and others with the traditional bruschetta Toscana garnish- tomatoes with basil. The plate always comes out looking beautiful, and clients are happy to begin their meal this way.