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Receta Artichoke And Tomato Crostini
by Global Cookbook

Artichoke And Tomato Crostini
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Ingredientes

  • 1 x vine-ripened tomato (4 slices)
  • 8 x leaves fresh basil
  • 2 x bias-cut slices Chapati bread from Word of Mouth Baking (sliced thin)
  • 2 Tbsp. Sciabica extra virgin extra virgin olive oil
  • 2 Tbsp. sun-dry tomatoes in oil
  • 4 Tbsp. balsamic vinegar
  • 2 Tbsp. peeled Parmigiano- Reggiano cheese
  • 1 x (3-oz) ball fresh mozzarella cheese Freshly grnd black pepper
  • 1 Tbsp. Sciabica basil extra virgin olive oil
  • 4 ounce marinated artichoke hearts
  • 2 x cloves roasted garlic

Direcciones

  1. Cut the Chapati bread thin on a bias, approximately 1/4 inch thick. Drizzle with Sciabica extra virgin extra virgin olive oil and toast in broiler till lightly golden brown on both sides. Set aside.
  2. Puree sun-dry tomatoes in small blender or possibly food processor and set aside.
  3. Reduce balsamic vinegar by half in a small saucepan on medium high heat and set aside.
  4. Drain artichoke hearts and set aside two nice pcs for garnish.
  5. Puree artichoke hearts with the roasted garlic cloves and set aside.
  6. Chiffonade (fine julienne) two basil leaves and set aside.
  7. Spoon half of the artichoke puree into the center of plate. Place artichoke heart on top of the puree. Place a piece of the Chapati bread into the side of the puree. Layer the tomato, basil leaves and mozzarella around the puree in a half moon. Drizzle with Sciabica basil extra virgin olive oil, balsamic vinegar reduction, sun-dry tomato puree and basil chifonade. Top puree with peeled Parmigiano-Reggiano cheese and freshly grnd black pepper around the edges.
  8. Serves two.