Tuesday, August 28, 2012

Chef Chuck's Bruschetta with Grapes and Goat Cheese


Bruschetta con Uva e Formaggio di Capra

A summer appetizer that is pleasing on the palate, toasted bread, creamy goat cheese and a variety of grapes.  I also drizzled olive oil on top and added a sprinkle of fresh thyme. Serve this appetizer with a glass of wine and enjoy your summer day. 

Bruschetta with Grapes and Goat Cheese

Italian bread, sliced 1/2" thick
creamy goat cheese
variety of grapes
olive oil
fresh thyme

Cut bread on an angle, place on a baking sheet, broil for 3-5 minutes till bread is toasty.  Crumble cheese on bread then cut grapes in half and place on top of cheese.  Broil for an additional minute or two till the cheese begins to melt.  Drizzle olive oil on bruschetta and a little fresh picked thyme.
Ricette by Chef Chuck's Cucina

Monday, August 13, 2012

Chef Chuck's Cannellini Bean Cream

Crema di Fagioli Cannellini

This recipe is a  refreshing and healthy summer appetizer that is easy to assemble.  The texture of the beans are so creamy making it a good pair with the crunch of the homemade croutons.  Using the fresh vegetables and basil from the garden makes this dish the perfect vegetarian appetizer.

Cannellini Bean Cream

2 cans cannellini beans
1 zucchini, sliced
1 carrot, sliced thin
1/2 yellow bell pepper, sliced thin
1 cup cherry tomatoes, cut in half
1/2 red onion, sliced thin
chives, chopped
basil leaves, chopped
bread for croutons
olive oil
salt and pepper

In a food processor or blender process beans with salt and pepper till smooth.  Cut bread into small cubes and saute in olive oil, season with salt and pepper.  Saute in olive oil zucchini, carrots, pepper and onions for a few minutes.  Add in tomatoes along with salt and pepper.  Add bean cream to serving dish top with vegetables, basil, chives and croutons.  Drizzle with olive oil and serve.
Ricette by Chef Chuck's Cucina