Vincenzo and I have been cooking and teaching cooking classes a lot these days and this is a class favorite combination. It is a twist on bruschetta that uses Parmigiano Reggiano cheese melted slightly over a toasted ciabatta bread sliced thin. It is finished with a sprinkle of fresh parsley and our signature herb blend from VinChef Cucina (Tuscan Kitchen). Drizzle with your favorite honey and the best extra virgin olive oil you can find. It is perfect deliciousness!
This is a unique appetizer for any dinner party - it is so easy - and will impress your guests so much they'll want to know how it's made too. Just send them here to get the details.
Parmigiano Cheese and Honey Bruschetta
Chef Vincenzo Giangiordano
1 loaf of Italian ciabatta bread or French baguette (sliced thin)
1 (5 ounce) container of shaved Parmigiano-Reggiano cheese (Trader Joes)
Fresh or dried parsley
Love in a Tuscan Kitchen herb blend from Gardenaire (find at Figue in Rochester)
Honey
Extra virgin olive oil
Toast the bread slices in the oven at 425 degrees (or on the grill) until just brown, around 5-6 minutes. Remove from the oven and place the shaved cheese over the top – enough to cover the entire top of the bread. Place back into the oven for another 2-3 minutes until the cheese just starts to melt.
Remove from the oven and sprinkle parsley and herb mix over the top. Serve with a drizzle of your favorite honey and extra virgin olive oil.
Serves 6-8
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