Rooster Co. Recipe for:
Grilled Bruschettta with Local Stracciattella and Salsa Verde
Makes 6 portions
Salsa Verde:
3 brown anchovies
3 cloves garlic
¼ c capers
½ c extra virgin olive oil
1 tbs smooth Dijon mustard
½ tsp ground black pepper
1 oz fresh flat leaf parsley
1 oz fresh chives
1 oz fresh basil
½ oz fresh mint
Method
Rough chop garlic, capers and herbs, then add to food processor with Dijon and black pepper and blend. Slowly drizzle in oil to emulsify.
Making Bruschetta:
1 Country White batard cut into 6 each 1" thick slices
9 oz 'Liuzzi' Stracciatella
1 recipe of Salsa Verde
¼ c extra virgin olive oil
Method
Grill bread on cast iron grill pan or char broiler, then cut into 4 or 5 strips. Slather on 2 tbs of salsa verde to each toast, then top each with 1.5 oz of stracciatella. Drizzle with extra virgin olive oil and enjoy.
