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Posted by on Dec 14, 2014 in | 0 comments

Photographer NOTES!!! more the better!

Photographer NOTES!!! more the better!


Bruschetta With Shaved Country Ham
Estimated prep time: 20 minutes
Makes: 20 pieces

2 medium-to-large fresh tomatoes, diced “MEDIUM LARGE” SOUNDS BETTER
3 small cloves garlic, minced
1/4 cup fresh basil, cut into ribbons (chiffonade)
3 tablespoons balsamic vinegar
1/4 best quality olive oil
1/2 teaspoon black pepper, freshly ground
4 ounces country ham, divided into about 20 pieces
1 baguette (12 ounces), cut into rounds and toasted

In a large bowl, combine tomatoes with the garlic, basil, olive oil, vinegar and pepper. Place pieces of the shaved ham on top of the toast rounds. Spoon the tomato mixture on top of the toast rounds. Serve immediately.

Grilled Eggplant Caprese Salad
Estimated prep time: 15 minutes
Cook time: ??
Makes: 4 servings

1 medium sized eggplant, peeled and sliced into discs
1/3 cup plus 2 tablespoons olive oil, divided
1 clove garlic, minced
2 large fresh tomatoes, sliced
1 pound buffalo mozzarella, sliced into rounds (look for local, soft and fresh)
1 large bunch fresh basil, cut into ribbons (chiffonade)
1/4 cup balsamic vinegar
1/2 teaspoon sea salt

Brush eggplant with 2 tablespoons of olive oil and the garlic. “WITH 2 TABLESPOONS OLIVE OIL MIXED WITH THE GARLIC” Grill it on both sides just until it begins to soften. (ABOUT 10 MINUTES) Set it aside. This can even be done a day ahead and refrigerated. Alternately, you can broil the eggplant (UNTIL GOLDEN…ABOUT 10 MINUTES) instead.
Arrange the tomatoes, cheese, basil and eggplant slices attractively on a platter. Drizzle remaining 1/3 cup oil MIXED WITH THE vinegar over the top just before serving. Sprinkle with salt. Serve with a baguette.

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