Tour of Italy, Pt. II

Sunday Dinner, Tour of Italy Pt. II

Appetizers

Pickled Cauliflower

1 large head of Cauliflower
4 cups Water
2 cups Apple Cider
1/4 cup Sugar
3 Tbs Salt
1/4 tsp Dry Basil
1/4 tsp Celery Seed
1/4 tsp Dry Dill
1/2 tsp Coriander
1/2 tsp Red Pepper Flakes
1 Star Anise
2 large Garlic Cloves, halved
1/2 each Red and Yellow Bell Peppers, sliced

Combine apple cider, water and spices in a large pot and bring to a light boil. Add in the cauliflower, cut into large florets, as well as the bell peppers. Reduce to a simmer and cook until the cauliflower is tender. Remove the florets from the pickling liquid and refrigerate. Serve immediately, or refrigerate in a mason jars, topping with the pickling liquid for up to a week.

I love using cauliflower in as many different ways as I possibly can! This worked great with the rich Italian food.


BLT Bruschetta Bread

I Luuuuurv eating Bruschetta! Don't like making it. I hate cutting the little, indivual bread slices and topping each one by one. Very time consuming for very little result. So I decided to make entire ciabatta halves of bruschetta! with Bacon! Because everything can be improved by a little bacon. I think this may be a fact. And then instead of mayonnaise, such as you would have on a regular BLT...I made a roasted garlic aoili. My new fave sandwich spread!

1 large loaf Ciabatta, halved lengthwise
3 heads Garlic, tops removed
3 Tbs Mayonnaise
1/4 tsp Salt
2 Tbs Olive Oil
squeeze of Lemon Juice
4 Roma tomatoes, thinly sliced
1 large bunch Basil
6 strips Bacon, crispy

In a shallow dish, place the garlic heads cut side up. Drizzle with olive oil and roast at 350 degrees for 30 minutes or until very soft and light golden brown. (While the garlic is roasting, toast the ciabatta halves, about 6-8 minutes) Let cool then squeeze the garlic cloves from their skins. They should slide right out. Mash the garlic into a paste. Stir in the mayonnaise, lemon juice and salt. Spread evenly across the cut sides of the toasted ciabatta. Crumble the bacon over the bread and top with the sliced tomatoes. Tear the basil into bite size pieces and top the bread. Slice the bruschetta bread into desired widths. Serve immediately!