I-love-you-mom Sunday Brunch
A savory and aromatic bruschetta, colorful baked cherry tomatoes that bring joy all around, and a unique and effortless dessert: the Italian “Salame di...
Ingredients
Serves:
4
- For the “Salame di cioccolato” – Chocolate salami:
- 200 grams sweet Italian dry cookies or other dry cookies such as Digestive, crushed into medium-small pieces
- 50 grams pecans, coarsely crushed
- 3 ¾ tablespoons water
- 15 grams cocoa, sifted
- 30 grams sifted confectioners’ sugar plus an extra for finishing
- 1 ½ tablespoons Vignoli Extra Virgin Olive Oil IGP Sicilia
- 1 ½ teaspoons Vignoli Blood Orange Infused Extra Virgin Olive Oil
- 200 grams dark chocolate crushed into small pieces
- For baked cherry tomatoes:
- 400 grams cherry tomatoes
- 4 unpeeled and gently crushed garlic cloves
- 10 small sprig fresh rosemary
- Table salt to taste
- Smoked black pepper or regular black pepper flakes to taste
- 2 tablespoons Vignoli Mom's Limited Edition Extra Virgin Olive Oil
- 2 teaspoons Vignoli Basil Infused Extra Virgin Olive Oil
- For the bruschetta:
- 2 large slice multi-grain sourdough bread
- 1 jar Vignoli Puttanesca Sauce
- 2 tablespoons Vignoli Mom's Limited Edition Extra Virgin Olive Oil
- 2 teaspoons Vignoli Basil Infused Extra Virgin Olive Oil
- Fresh basil leaves for finishing
- 200 grams sweet Italian dry cookies or other dry cookies such as Digestive, crushed into medium-small pieces
- 50 grams pecans, coarsely crushed
- 3 ¾ tablespoons water
- 15 grams cocoa, sifted
- 30 grams sifted confectioners’ sugar plus an extra for finishing
- 1 ½ tablespoons Vignoli Extra Virgin Olive Oil IGP Sicilia
- 1 ½ teaspoons Vignoli Blood Orange Infused Extra Virgin Olive Oil
- 200 grams dark chocolate crushed into small pieces
- For baked cherry tomatoes:
- 400 grams cherry tomatoes
- 4 unpeeled and gently crushed garlic cloves
- 10 small sprig fresh rosemary
- Table salt to taste
- Smoked black pepper or regular black pepper flakes to taste
- 2 tablespoons Vignoli Mom's Limited Edition Extra Virgin Olive Oil
- 2 teaspoons Vignoli Basil Infused Extra Virgin Olive Oil
- For the bruschetta:
- 2 large slice multi-grain sourdough bread
- 1 jar Vignoli Puttanesca Sauce
- 2 tablespoons Vignoli Mom's Limited Edition Extra Virgin Olive Oil
- 2 teaspoons Vignoli Basil Infused Extra Virgin Olive Oil
- Fresh basil leaves for finishing
Directions
-
For the “Salame di cioccolato” (chocolate salami), mix all ingredients, except dark chocolate, in a large bowl. Melt the chocolate over a water bath and add it to the mixture in the bowl and mix well. Transfer the mixture onto a large foil of parchment paper and wrap it well, sealing tightly. Let rest in the freezer for 1 hour, then transfer to the fridge for another hour.
-
Prepare baked cherry tomatoes. Preheat the oven to 392°F (200°C). Place cherry tomatoes in a medium baking dish. Add the rosemary sprigs and the garlic cloves, then season with salt, pepper, and both oils. Bake for 10 minutes, then toss, and bake for additional 10 minutes or until cherry tomatoes are soft. Let rest at room temperature.
-
Prepare the bruschetta. Cut the bread slices in half, toast them until golden brown and crispy, then spread each half slice with 1 ½ tablespoons of Vignoli Puttanesca Sauce. Finish with ½ tablespoon of Vignoli Mom's Limited Edition Extra Virgin Olive Oil and ½ teaspoon of Vignoli Basil Infused Extra Virgin Olive Oil each half slice of bread. Decorate with fresh basil leaves. Keep aside.
-
Before serving the brunch, let the “Salame di cioccolato” (chocolate salami) rest at room temperature for 5 minutes, then cut it into ½ inch (1,5 centimeters) slices.
- For the “Salame di cioccolato” (chocolate salami), mix all ingredients, except dark chocolate, in a large bowl. Melt the chocolate over a water bath and add it to the mixture in the bowl and mix well. Transfer the mixture onto a large foil of parchment paper and wrap it well, sealing tightly. Let rest in the freezer for 1 hour, then transfer to the fridge for another hour.
- Prepare baked cherry tomatoes. Preheat the oven to 392°F (200°C). Place cherry tomatoes in a medium baking dish. Add the rosemary sprigs and the garlic cloves, then season with salt, pepper, and both oils. Bake for 10 minutes, then toss, and bake for additional 10 minutes or until cherry tomatoes are soft. Let rest at room temperature.
- Prepare the bruschetta. Cut the bread slices in half, toast them until golden brown and crispy, then spread each half slice with 1 ½ tablespoons of Vignoli Puttanesca Sauce. Finish with ½ tablespoon of Vignoli Mom's Limited Edition Extra Virgin Olive Oil and ½ teaspoon of Vignoli Basil Infused Extra Virgin Olive Oil each half slice of bread. Decorate with fresh basil leaves. Keep aside.
- Before serving the brunch, let the “Salame di cioccolato” (chocolate salami) rest at room temperature for 5 minutes, then cut it into ½ inch (1,5 centimeters) slices.
“I Love You” Lemony Pink Smoothie
Vignoli style boosted ricotta cheese
Cakey chocolate chips cookies
