Grilled Bruschettta with Local Stracciattella and Salsa Verde - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Grilled Bruschettta with Local Stracciattella and Salsa Verde

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    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.