Panini, Bruschetta, Crostini: Sandwiches, Italian Style by Viana La Place

From the Publisher

Move over pasta and pizza, here come panini, bruschetta, and crostini! The world of sandwiches, Italian style. These heavenly bread-based creations include recipes for breakfast, lunch, and dinner, antipasti, party foods, and delicious desserts and indulgences for any time of the day.

Library Journal

La Place is the author of Verdura (LJ 3/15/91), a lovely book on Italian vegetables, and coauthor with Evan Kleiman of several Italian-inspired cookbooks, including Cucina Rustica (LJ 3/15/90). Here she offers a fun, appealing, and mouth-watering collection of sandwiches and both simple and elegant bruschetta and crostini, the Italian open-faced toasts and canaps. A nice companion to Carol Field's book on merende (``snacks''), Italy in Small Bites (LJ 9/15/93), this is recommended for most collections. [BOMC HomeStyle alternate.]

Product Details

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Fontina "Toast"

Purchase high-quality marinated vegetables, or make your own.See pages 60, 30, and 42 for simple recipes for marinated mushrooms, red peppers, and artichokes.

Ingredients:
3-4 ounces imported Italian fontina, thinly sliced and cut to fit the bread
4 slices white bread (pane in cassetta) made from unbleached flour
8 thin strips of marinated red peppers
8 marinated mushroom, sliced
Salt and freshly ground black pepper

Instructions:
Arrange the fontina on 2 slices of bread.Arrange peppers and mushrooms over the cheese.Cover with the remaining 2 slices of bread.

Place the "toasts" on a hot, lightly oiled stovetop grill and weigh down with a heavy pan.Cook, turning once, until the cheese melts and both sides of the bread are golden brown and marked by the grill.Alternately, use a sandwich grill and cook until the cheese melts and the bread is golden.

Serve Hot

Makes 2 toasts