Pizzchetta Recipe
Ingredients:
- 1 baguette
- 8 oz FontinaVal D'aosta cheese
- 1 lb. Red flame grapes (seedless)
- 1 lb. Bacon
- 1 t. Rosemary
- 1/4 lb. Arugula
To make:
Preheat your oven to 350 degrees.
Cut the bacon up into 2" strips and cook in a heavy skillet until almost crispy. Remove to a paper towel until later. Cut about a cup of the grapes in half. Cut the baguette on the diagonal into slices an inch thick. Only cut as many as you plan on eating. Thinly slice the cheese; enough to cover the bread. Place the baguette slices on a cooking sheet and brush with a little olive oil. Put them in the oven for about 7 minutes, or until they start to become golden, then take them out.
Place a few slices of cheese on each piece of bread, then top with a few pieces of bacon. Put some grapes on top of that and then sprinkle a bit of rosemary on your bruschetta. When finished constructing the rest of the bruschetta, put the cookie sheet back into the oven until cheese is melted - about 5 minutes. Your Pizzchetta is ready! Buon appetito!
About Jen Biesty
Born in Brooklyn, NY and trained in classic French and Mediterranean cuisine, Jennifer believes in cooking for the season and stimulating the palette. She has lived and worked in both Paris and London and always tries to incorporate French, Italian and Spanish influences in her cooking. Jennifer was an executive chef at the popular San Francisco restaurant, COCO500, but says if she could cook anywhere in the world it would be Cinque Terre, Italy. Jennifer is the new executive chef of Scala's Bistro in San Francisco's Union Square.
Scala's Bistro
432 Powell Street
San Francisco, CA 94102
(415) 395-8555
