Mama Mangia
Super Moderator
ARTICHOKE AND TOMATO CROSTINI
1 vine-ripened tomato ; (4 slices)
8 leaves fresh basil
2 bias-cut slices Chapati bread ; (sliced thin)
2 tablespoons extra virgin olive oil
2 tablespoons sun-dried tomatoes in oil
4 tablespoons balsamic vinegar
2 tablespoons peeled Parmigiano- Reggiano cheese
1 3-ounce ball fresh mozzarella cheese
Freshly ; ground black pepper
1 tablespoon basil olive oil
4 ounces marinated artichoke hearts
2 cloves roasted garlic
Cut the Chapati bread thin on a bias, approximately 1/4-inch thick. Drizzle with extra virgin olive oil and toast in broiler until lightly golden on both sides. Set aside.
Puree sun-dried tomatoes in small blender or food processor and set aside.
Reduce balsamic vinegar by half in a small saucepan on medium high heat and set aside.
Drain artichoke hearts and set aside two nice pieces for garnish.
Puree artichoke hearts with the roasted garlic cloves and set aside.
Chiffonade (fine julienne) two basil leaves and set aside.
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 basil olive oil, balsamic vinegar reduction, sun-dried tomato puree and basil chiffonade. Top puree with peeled Parmigiano-Reggiano cheese and freshly ground black pepper around the edges.
1 vine-ripened tomato ; (4 slices)
8 leaves fresh basil
2 bias-cut slices Chapati bread ; (sliced thin)
2 tablespoons extra virgin olive oil
2 tablespoons sun-dried tomatoes in oil
4 tablespoons balsamic vinegar
2 tablespoons peeled Parmigiano- Reggiano cheese
1 3-ounce ball fresh mozzarella cheese
Freshly ; ground black pepper
1 tablespoon basil olive oil
4 ounces marinated artichoke hearts
2 cloves roasted garlic
Cut the Chapati bread thin on a bias, approximately 1/4-inch thick. Drizzle with extra virgin olive oil and toast in broiler until lightly golden on both sides. Set aside.
Puree sun-dried tomatoes in small blender or food processor and set aside.
Reduce balsamic vinegar by half in a small saucepan on medium high heat and set aside.
Drain artichoke hearts and set aside two nice pieces for garnish.
Puree artichoke hearts with the roasted garlic cloves and set aside.
Chiffonade (fine julienne) two basil leaves and set aside.
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 basil olive oil, balsamic vinegar reduction, sun-dried tomato puree and basil chiffonade. Top puree with peeled Parmigiano-Reggiano cheese and freshly ground black pepper around the edges.