World Palate Recipes – Bruschetta with Home made Ricotta Cheese

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World Palate Recipes – Bruschetta with Home Made Ricotta Cheese 

Italy is a gastronome’s delight! Regional diversity in food, traditional recipes passed from one generation to another and the sauces and herbs that lend flavour to few basic ingredients are the essentials of Italian cuisine. Move over Italian pizza, pasta and cheese. The secret’s lie in the countryside, local village inns and AgriTurrisimo places that serve authentic local food.

After picking fruits in Valtellina, in northern Italy, Sondiro valley (Fruit trail) people suggested we must try Pizzocheri. Have you ever heard of it? Well, we sat down to dinner in a charming old Lombardian châteaux characterized by low ceiling and brick walls. Pizzocheri is a flat ribbon-pasta made fresh with buck-wheat flour, cubed potatoes, local Cazera cheese and liberal addition of green herbs. Yum… al dente pasta in a rich creamy sauce, was very filling!

A packet of Pizzocheri pasta

A packet of Pizzocheri pasta

Nearby Lateria, cheese mart stocked chunks of Cazera and other assorted regional cheese. There are about 400 different types of cheese with Mozzarella, Parmesan, Cazera being most popular.

Staple dishes in the north include semolina, durum flour, buckwheat flour and rice. Whereas, southern Italy is home to pasta in tomato sauce and variety of couscous and vegetable soups, influenced by Greek and Roman neighbours. Swiss and German desserts are popular in the north, but food is more robust and peppered with Arabic and Mediterranean influence in southern Italy. They use plenty of figs, olives, tomatoes, grapes and lemon.

Freshly made pasta and salad

Freshly made pasta and salad

Here is a recipe for a simple, hearty antipasto (appetizer) often served with a glass of wine.

Bruschetta, or brusketta is a grilled bread topped with plump summer tomatoes and rubbed with olive oil. The origins may lie in the fact that Roman olive growers roasted bread to sample along with freshly pressed olive oil, bread being staple diet.

I’ve made fresh home-made Ricotta cheese (Indian Paneer) for a protein filled antipasto.

Bruschetta with Home-Made Ricotta cheese

Ingredients

6-8 slices of multi grain bread or French baguette

1 big ripe Tomato

4-5 black olives

Olive oil as desired

1/2 cup Ricotta cheese ( from super market or home-made)

Salt, herbs as desired

2 raw garlic cloves

Few leaves of Thyme or Parsley for garnish

Ingredients for Brushetta

Ingredients for Brushetta

Method:

Chop the tomato very finely. Put aside in bowl, draining much of the juice away. Chop olives finely. Cut thick slices of baguette or other multi-grain bread diagonally. (I used oven fresh home-made by hubby:)

Pre heat oven to 250 degrees for 10 mins. Place the slices on oven tray. Lightly brush them with olive oil and toast them for 5-10 mins. till lightly browned edges. Remove from oven. Rub a raw garlic clove on the toasts.

Place toasted bread on a plate. Drizzle more olive oil. Garnish with chopped tomato, olives, herbs, salt and generous topping of Ricotta cheese. Decorate with thyme or parsley. Store extra cheese in airtight container in fridge for 4-5 days. Serve warm.

A perfect, healthy afternoon snack. But, eat like the Italians! Bruschetta served with a glass of red Italian wine.

Bruschetta with Ricotta Cheese

Bruschetta with Ricotta Cheese

Do leave your tips and comments if you make this recipe. What toppings did you choose?

 

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About Veena S.

'Travel broadens the mind.' I've been lucky to have travelled to many countries and also lived in a few. At times, it was a great eye opener, at times it was making new friends across the oceans. Embracing cultures, learning new cuisines and admiring different costumes has been a rewarding journey this long. At home I enjoy cooking, quilting and story telling.

5 responses »

  1. I haven’t made the bruschetta but I do make pizzoccheri quite a lot in the winter as I love it! I use Valtellina Casera and the lovely, dark green cabbage (verza) that is so plentiful in the winter and which is also great for adding to soups.

  2. वीणा , तुझे नवे-नवे प्रयोग वाचून खूप छान वाटते . इकडे येशील तेंव्हा असले पदार्थ करायला शिकवशील का ? माझ्याकडे LG चा O.T.G आहे . मागे नीलम [ धाकटी मुलगी ] आली होती तेंव्हा तिने ब्रेड केला होता- सर्व लिहून पण ठेवले आहे …… माझी काही हिम्मत होत नाही बाई ! मिस्टर गोरे यांना भारी हौस आहे ब्रेड बनवायची पण …नवी ग्याझेत्स वापरायला तेक्नोलोजी कमी पडते आमची ! पुढचा वेळी येशील तेंव्हा आधी ठरवून आपण यशस्वी रित्या असे छान काही बनवू शकलो तर मला आनंद वाटेल !

    • Hopefully we will have the time, one day! But it’s all about experimenting…at times, throwing out all that we baked:) So do start trying. Thanks for reading my blogs.

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