The second life of bread
Farmers and peasants never threw anything away. This is how crostini and bruschetta came into existence, which are now served in restaurants all around the world. Here are several different variations on the theme.
FOR THE BASE:
- Slices of homemade bed
- Casale extra virgin organic olive oil from this year’s vintage
- A clove of garlic
- Salt and pepper
- Eggplant slices: 1 cm thick
- 200 gr of Casale organic raw-milk fresh goat cheese
- 1 jar of Delizie del Casale black olive spread
- pine nuts
- Start by cooking the slices of eggplant (which you have previously salted to remove bitterness) on a cast iron griddle, pressing down on the edges well with a fork while they are cooking. After about 4 minutes they should be cooked through.
- In the meantime, toast your slices of bread under a grill until golden.
- Drizzle the slices of bread with olive oil over them and rub them vigorously with garlic.
- Mix 2 teaspoons of our olive spread with the goat cheese. Instead of olive spread, you can also use our sun-dried tomato spread.
- Layer each slice of bread with the goat cheese/olive mix and top with a slice of eggplant.
- Toast some pine nuts briefly in a pan and sprinkle them over your crostone, decorating with a few leaves of fresh basil.
SAUSAGE AND FRESH PECORINO TOPPING:
- Casale raw-milk fresh pecorino
- 1 fresh pork sausage
- Casale Accecalocchi spread
- Prepare your slices of bread by toasting them, rubbing them with garlic and dressing them with olive oil, as above.
- In a bowl mash together the fresh sausage meat and the fresh pecorino with a fork.
- Add a little Accecalocchi sauce (if you like spicy flavors, we suggest half a teaspoon). Our spread not only gives flavor, but also a little Mediterranean color.
- Spread the mix on the slices of bread and place them under the grill until golden. Serve hot.
- 200 gr. Casale organic raw sheep milk primosale cheese
- 80 gr. Casale organic sheep milk quark
- 5 or 6 walnuts
- Half a head of lettuce
- The juice of half a lemon
- 6 radishes
- A few leaves of arugula or watercress
- Thyme or savory
- Casale organic honey (acacia or French honeysuckle)
- After preparing your bread slices as in the previous recipe, cut the salad in strips and the radishes in thin discs. Dress them with lemon, olive oil, and pepper, and if you like sweet and sour flavors add a half a teaspoon of honey to the dressing.
- In a small bowl, mix the quark with the slices of primosale. Spread the mix on the bread and heat it up under the grill.
- Once you take the crostoni out of the oven, place them on a cutting board, add the dressed, fresh vegetables and put a few leaves of arugula or watercress on top. Sprinkle the thyme on top and buon appetito!