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Recipe Category / Snacks and Sandwiches

Cornbread Bruschetta with Greek Talagani Cheese

Cornbread Bruschetta with Greek Talagani Cheese


For the basil oil

  • In a blender, add the olive oil and basil leaves.
  • Beat for about 1 minute, until the leaves are completely ground.
  • Be careful! If you beat for too long, the mixture’s temperature will rise too much and make the oil turn dark. If you don’t beat long enough, the basil will not release enough of its essence into the oil.
  • Pass the oil through a fine sieve (or cheesecloth). This process may take as long as 2 hours.
  • You can store the oil in the refrigerator for a long time.
  • When you want to use it, remove it from the refrigerator 5 minutes before you need to use it.

For the bruschetta

  • Drizzle the bread with the basil oil.
  • Place a grill pan over medium heat and toast the bread on both sides, until golden.
  • When ready, remove from pan and set aside.
  • Cut the talagani cheese into 3 large slices and the cut each in half to create 6 pieces.
  • Transfer to a bowl and add the olive oil and salt. Toss to coat.
  • Place the same grill pan over high heat.
  • Add the cheese and grill on both sides, until it forms a crunchy outer layer.
  • When ready, remove from pan and set aside.
  • In the same bowl you prepared the cheese, add the tomato slices along with the olive oil and salt. Toss to coat and repeat the same process as you did with the cheese in the grill pan.
  • On a clean working surface, lay out the slices of cornbread. Add a lettuce leaf, a radicchio leaf, a slice of tomato and a slice of cheese over each slice of bread.
  • Drizzle with basil oil and sprinkle with freshly ground pepper.
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