BRUSCHETTA WITH CELERY CREAM AND BRESAOLA
Appetizer prepared by Carmelo Giannone, a very good Barman and owner of the Martin Cafè in Modica. From him you can drink excellent cocktails and aperitifs accompanied by equally excellent appetizers. These bruschetta are proof of this. I made them for a summer dinner and served them to my friends. To accompany them, I recommend a good Prosecco di Valdobbiadene (I have a real passion for this wine!). Needless to say, they liked them very much.
- 4 slices of wholemeal bread
- 50 g of light Philadelphia
- 1 of white celery with leaves
- to taste of parsley
- 1 sprig of marjoram
- 50 g of bresaola
- 3-4 drops of Worcester sauce
- to taste of extra virgin olive oil
- to taste of salt
- to taste of pepper
- First, wash the celery heart well and separate the leaves from the ribs. Then clean, wash and dry the parsley and marjoram.
- Place the celery leaves, parsley and marjoram with the Philadelphia cheese, 3-4 drops of Worcester sauce, a pinch of salt, pepper and a tablespoon of extra virgin olive oil in the blender. Blend, in order to obtain a homogeneous cream.
- Pass the slices of bread under the preheated grill of the oven and toast them 1-2 minutes per side. If you like it, you can rub the slices of freshly toasted bread with 1 clove of garlic.
- At this point, cut the celery stalks diagonally, in order to obtain pieces of about ½ centimeter. Then, with a sharp knife or kitchen scissors, cut the slices of bresaola into strips. Take care to cut the slices one at a time without overlapping them to prevent the strips from sticking to each other.
- Spread the celery cream evenly on the slices of toast, using a small spatula. Spread the celery into small pieces and the bresaola into strips on the cream. Drizzle with a drizzle of extra virgin olive oil and, to taste, sprinkle with ground black pepper.