| Serves 8-10 |
| CROSTINI |
| 1 |
Loaf Kroger Fresh-Baked Baguettes |
| |
Private Selection Extra Virgin Olive Oil |
| BRUSCHETTA |
| 4 |
Private Selection tomatoes, seeded and chopped (See Chef’s Note below) |
| 1/4 |
Cup Cibo Natural™ Classic Basil Pesto |
| 1/4 |
Cup Private Selection Asiago cheese, grated (See Chef’s Note below) |
| |
Salt & pepper, to taste |
| |
Wine |
As with any recipe, you can increase or decrease ingredients to suit your own tastes.
- Heat oven to 400°. Meanwhile, slice bread crosswise into 1/4-inch thick slices. Arrange slices on a flat baking sheet or stone and brush with olive oil. Bake until lightly toasted and golden, about 5-6 minutes. Remove and cool completely. You can do this 1-2 days ahead and then store the cooled crostini in airtight containers.
- Medium dice the seeded tomatoes and put in large bowl, add pesto, and toss gently. Taste and adjust seasonings. This can also be done 1 day ahead and refrigerated.
- Before serving, generously spread bruschetta on the crostini and sprinkle with the grated cheese
Serving suggestion: WINERY’S???? ________ is a wonderful pairing with this simple, refreshing dish.
CHEF’S NOTE: HOW TO SEED A TOMATO. Cut the tomato in half crosswise (not through the stem) and you’ll see all the little pockets of seeds. Hold half of the tomato over a bowl and squeeze gently to get the seeds and soft pulp out. You may need to use a small spoon (like an ice-tea spoon) to remove the seeds. Then do the same with the other half of the tomato. If your tomatoes aren’t real juicy, cut them into quarters and then follow the process above.
Use the seeds and soft pulp in stock, sauces, or stews. Or add it to other cooked vegetables for enhanced color and flavor. Chop or dice the tomato flesh to use as directed in recipes or as garnish.
CHEF’S NOTE: ASIAGO CHEESE. [ah-see-AH-go] is a semi firm Italian cheese with a rich, nutty flavor. It's made from whole or part-skim cow's milk and comes in small wheels with glossy rinds. The rounds are often cut into wedges that you’ll see in stores. You can also buy it already grated. Young Asiago is used as a table cheese, and, when it’s aged over a year, it becomes hard and suitable for grating, like Parmesan.
