Fame!
Maria Liberati’s Bruschetta Grantinate
Bruschetta Gratinate
- 4 ounces of fontina cheese
- Small handful of fresh arugula leaves (washed, dried, chopped)
- 2 very ripe tomatoes
- 5 slices of crusty, Italian style bread
- 4 tblsps extra virgin, cold pressed olive oil
- Cut fontina cheese into small slices
- Cut tomatoes into small cubes (eliminate the seeds).
- Chop arugula.
- Put bread slices on cookie sheet, drizzle with olive oil, enough to wet the bread (approx 1 tblsp) and place in oven for about 5 minutes and let bread become slightly golden. Turn over and repeat.
- Take bread out of oven.
- Sprinkle with chopped arugula
- Place tomatoes on top.
- Place cheese on top.
- Drizzle with olive oil.
- Place in oven until cheese starts to melt.
- Take out of oven and serve immediately
From The Basic Art of Italian Cooking, by Maria Liberati, copyright 2005-2006. Many Thanks to Maria for kindly providing this recipe. Watch for our interview with Maria to follow soon!
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