Summer bruschetta

summer bruschetta

Is there anything better than freshly baked bread? I think not! That’s why when Mastro® and San Daniele® asked me to create a summertime entertaining recipe featuring their new product, Charcuterie Trio Mediterranean Flavours, I just knew I had to pair it with my favourite homemade bread. Before I get into my delicious Bruschetta Charcuterie recipe, I wanted to tell you a bit about why this product is my go-to. When it comes to summer entertaining, Mastro® and San Daniele® Charcuterie Trio Mediterranean Flavours is an absolute must-have. Each package contains a selection of specialty charcuterie meats: Mastro® Salami with Prosciutto, Chorizo Salami and San Daniele® Speck-Smoked Prosciutto. Having all of the charcuterie meats pre-sliced in one package makes putting together your recipes or boards a breeze. Now, on to the recipe. To me, a slice of bread topped with a charcuterie is the perfect treat, no matter what time or season it is. In order to take it to the next level, I decided to give this recipe a summer twist, by creating three different kinds of bruschetta with a ton of summer flavours and colours. Thanks to the versatility of Charcuterie Trio Mediterranean Flavours, you can create your own version of bruschetta, adding the toppings you like the most. Want to try Charcuterie Trio Mediterranean Flavours? Use this coupon for $1 off.

Perfect for feeding a crowd, the bruschetta combos are:

  1. Zucchini, pesto and Mastro® Salami with Prosciutto
  2. Blue Cheese with peaches and San Daniele® Speck-Smoked Prosciutto
  3. Fresh figs with Chorizo Salami

What else do I love about Mastro® San Daniele®? Their meat is made from only the best cuts of pork, with traditional slow-aging and, not to mention, they are gluten and lactose free. Together with these ideas for your summer bruschetta, I’ve included the recipe to make your own bread with the cast iron method. My favourite part about this bread recipe is that it’s incredibly easy to make, so the whole recipe is super quick. All you need is an oven, great quality flour and a bit of patience to let the dough rise, but believe me, it’s totally worth it!

Ingredients for the bread:

400 ml of water, lukewarm
1 tsp. of dry active yeast
¾ tsp. of sugar
400 gr. of whole wheat bread flour
100 gr. of spelt flour (or white flour)
1 tsp. of salt
¾ tbsp. of honey (or maple syrup)

Steps:

In a bowl mix the yeast and the sugar with part of the water. Let it stand for 5-7 minutes, until the yeast is completely dissolved;
In a big bowl, or the bowl of a standing mixer, mix the flours, the salt and the honey;
Add in the water you have left and mix;
Add in the yeast mixture and mix until you get a quite homogeneous mixture (it will be a bit humid, don’t be tempted to add more flour);
Cover the bowl with plastic paper and then with a clean rug or napkin and let it stand for at least 6 hours (overnight is ideal);
Flour your hands really well and also sprinkle a bit of flour over the dough;
Remove the dough from the bowl and roughly shape into a ball pulling the edges towards the center (repeat it for 2-3 times);
Place the bowl into a floured surface, cover and let it stand 30 minutes-1 hour;
Meanwhile preheat the oven at 450F, place the cast iron pot inside empty (but with the lid) for about 20-30 minutes
Take out the pot, flour the surface of the pot and place your bread ball, put the lid back on and bake for about 30 minutes. Then, remove the lid and bake it another 10-15 minutes;
When you knock on the loaf it will sound hollow on the inside, that’s how you know that your bread is ready. Take off the oven and let it cool down completely before slicing it.
For the “bruschetta” with Mastro® and San Daniele® Charcuterie Trio Mediterranean Flavours:

For the “bruschetta” with Mastro® and San Daniele® Charcuterie Trio Mediterranean Flavours:

1) Salami with prosciutto with zucchini pesto (grate 2 light green zucchini and then mix it with 3 full tbsp. of pine nuts, 4 tbsp. of olive oil, salt until you get a creamy mixture. Add in some grated parmesan and a bit more of olive oil).
2) Speck – Smoked prosciutto with blue cheese and sliced peaches (or nectarine).
3) Chorizo with sliced fresh figs and almonds.

“Bruschette” d’ èté

Ingrédients

400 ml d’eau légerèment tiède
1 c. à thé de levure sèche active
¾ c. à thé de sucre
400 gr. de farine à pain non blanchie
100 gr. de farine de épautre
1 c. à thé de sel
¾ c. à soupe de miel délicat (ou sirop d’érable)

Dans un grand bol (ou le bol du robot culinaire), dissoudre la levure dans l’eau tiède, puis ajouter le sucre;
Dans un autre bol, tamiser les farines, ajouter le sel et mélanger;
Verser les farines dans le grand bol de levure, ajouter le miel, puis mélanger jusqu’à l’obtention d’une pâte homogène (elle sera collante).
Couvrir le bol d’une pellicule plastique ainsi que d’un torchon, et placer dans un endroit hermétique à température ambiante (comme à l’intérieur du four) pour au moins 6 heures;
Après son temps de repos, décoller délicatement la pâte du bol et la déposer sur une surface de travail enfarinée. Plier la pâte sur elle-même (sans pétrir) de 4 à 6 fois, en ajoutant un peu de farine pour empêcher la pâte de se coller à la surface;
Couvrir la pâte d’un torchon et laisser reposer 30 à 60 minutes;
Préchauffer four à 450 °F, y placer une cocotte en fonte* et son couvercle 20-30 minutes pour les faire chauffer (s’assurer que les poignées peuvent aller au four);
Fariner légèrement le fond de la cocotte chaude et y transférer doucement la boule de pâte, sans la faire dégonfler;
Cuire au centre du four avec le couvercle pendant 30 minutes; retirer le couvercle et cuire 15 minutes de plus;
Transférer le pain sur une grille et laisser refroidir avant de trancher.

Pour le bruschette aux saveurs méditerranéennes du Trio Charcuterie Méditerranée Mastro® et San Daniele®:

1) Salami avec prosciutto et pesto de courgettes (râpez 2 courgettes vert clair puis mélangez-le à 3 c. à table de noix de pin, 4 c. à soupe d’huile d’olive, salez jusqu’à obtention d’un mélange crémeux. Ajoutez un peu de parmesan râpé et un peu plus d’huile d’olive).
2) Speck – Prosciutto fumé avec du fromage bleu et des tranches de pêche (ou nectarine).
3) Chorizo avec des figues fraîches en tranches des amandes.

“Bruschette” d’estate

Ingredienti 

400 ml di acqua appena tiepida
1 cucchiaino di lievito secco attivo
¾ cucchiaino di zucchero
400 gr. di farina da pane
100 gr. di farina di farro (o come si preferisce)
1 cucchiaino di sale
¾ cucchiaio di miele delicato (o sciroppo d’acero)

Procedimento

In una grande ciotola (o ciotola di un’impastatrice), fate sciogliere il lievito insieme ad un po’ di zucchero;
In un’altra ciotola, setacciate le farine, aggiungete il sale e mescolate;
Mescolate le farine assieme al lievito, aggiungete il miele quindi mescola fino a ottenere una pasta omogenea (sarà appiccicosa).
Coprite la ciotola con della pellicola trasparente plastica e un panno e ponetela in un luogo asciutto a temperatura ambiente (l’interno del forno è l’ideale) per almeno 6 ore;
Trascorso il tempo di lievitazione, staccate delicatamente l’impasto dalla ciotola e posizionarlo su una superficie di lavoro infarinata. Prendete un pezzetto di pasta per volta tirate l’impasto dall’esterno verso il centro. Ripetete questa operazione 4-5 volte;
L’impasto diventerà gradualmente più liscio e “rimbalzerà” se premuto; da 4 a 6 volte, aggiungendo un po ‘di farina per evitare che la pasta si attacchi alla superficie;
Coprire l’impasto con un panno e lasciare riposare per 30 a 60 minuti;
Preriscalda il forno a 450 ° F, metti una casseruola in ghisa e un coperchio per 20-30 minuti per riscaldare (assicurati che le maniglie possano andare al forno);
Infarinare leggermente il fondo della casseruola calda e trasferire delicatamente la palla di pasta, senza sgonfiare;
Cuocere al centro del forno con il coperchio per 30 minuti; togliere il coperchio e cuocere altri 15 minuti;
Trasferire il pane su una griglia e lasciarlo raffreddare prima di affettare.

Per le bruschette ai sapori mediterranei u Trio di carni mediterranee Mastro® e San Daniele® </ strong>:

1) Salame di prosciutto con pesto di zucchine (grattugiate 2 zucchine chiare, quindi mescolatele con 3 cucchiai di pinoli, 4 cucchiai di olio d’oliva, sale fino ad ottenere un miscela cremosa, aggiungete un po ‘di parmigiano grattugiato.
2) Speck – Prosciutto affumicato con gorgonzola e fette di pesca (o nettarina).
3) Chorizo ​​con mandorle affettate e fichi freschi.

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