Bruschetta - North Italia - Tucson News Now

Bruschetta - North Italia

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Recipe by Chef Carlos Calderon of North Italia

1 piece Ciabatta Bread

1 tsp Garlic Oil

1.5 ounces Crescenza Cheese (tempered)

5 pieces Grilled Asparagus

1 ounce Prosciutto di Parma (very thinly sliced)

0.15 tsp Truffle Oil

1 pinch Herb Mix

8 strokes Grana Padana (microplaned)

Brush bread with garlic oil, place on the grill and lightly toast on both sides. Warm asparagus on grill while bread is toasting. Evenly spread the crescenza cheese over the bread from corner to corner and top with asparagus. Cut into 4 even pieces and place prosciutto on each piece. Garnish with truffle oil, herbs and cheese.  

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