Notes about Recipes in this book

• Fontina "toast"

  • mjes on August 23, 2021

    A grilled cheese with marinated peppers and mushrooms - a perfect sandwich. All of us enjoyed it ... okay the youngest would have preferred cheddar cheese but he'll grow out of that.

• Rosemary focaccia with ricotta and Swiss chard

  • mjes on September 22, 2021

    This perfectly balanced filling also works well in a panini but the focaccia setting gives it a bit more emphasis. Love it.

• Bruschetta al salmoriglio

  • kbrooks on May 03, 2026

    Delicious flavors.

• Bruschetta al prosciutto

  • kbrooks on October 18, 2024

    Quick easy appetizer. Sprinkled some Greek oregano on the toasted bread after rubbing with garlic before topping with the prosciutto.

• Crostini alla checca

  • kbrooks on March 11, 2025

    Really flavorful crostini topping with or without the cheese.

• Crostini with savory mushroom topping

  • Breadcrumbs on June 12, 2013

    p. 113 - A delicious mushroom ragu of sorts that’s served atop grilled Crostini. The small quantity of fresh tomatoes is just enough to add a little zip to the dish without overpowering the lovely earthiness of the mushrooms. I used a mixture of fresh cremini and button along w the dried porcini though I can imagine any combination of mushrooms being delicious. I subbed Italian parsley for the mint and I think thyme or oregano would be good as well. We’ve served this hot and at room temp and I will say, it’s much better heated. We also really like it with some Parmesan shaved atop. Great recipe! Photos here: http://chowhound.chow.com/topics/905291#8131043