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Caciovallo Crostini with Wilted Arugula and Cherry Tomatoes

Updated: Oct 4, 2023

Nourishing the soul!

Caciovallo Crostini with Wilted Arugula and Cherry Tomatoes

Spring is a time of renewal, growth, and new beginnings. Each spring, I tend to reflect on my personal life experiences and how my life was refreshed in sobriety. As the flowers bloom and trees bud, we are reminded of the beauty and potential of a new beginning.

One dish that perfectly captures the essence of Spring is Crostini with Wilted Arugula and Cherry Tomatoes. This simple yet flavourful dish is a perfect way to welcome the new season and enjoy some fresh, wholesome ingredients. Just as the arugula and cherry tomatoes are nourished by the soil and sun, we too must nourish ourselves with honesty and self-reflection in order to grow and thrive.

So, as you enjoy this crostini as an appetizer or a side to a spring salad, take a moment to appreciate the beauty and potential of a new season and commit to nurturing your own growth and renewal.

White Gold Caciocavallo Crostini with Wilted Arugula and Cherry Tomatoes

1 small baguette sliced into ¼ inch pieces (should have at least 12 slices)

½ cup olive oil

2 cloves garlic crushed

Ground pepper and coarse salt

Preheat oven to 350°F

Place the baguette slices on a baking sheet; brush both sides with the olive oil; brush with the crushed garlic; season lightly with the pepper and salt. Bake until golden turning the baguette slices once. Set the crostini on a serving plate.

12 thin slices White Gold Caciocavallo cheese

1 red pepper (roasted in oven or over flame on gas burners] sliced into thin strips

12 thin slices of prosciutto

1 tbsp. olive oil

4 cups baby arugula

1 cup red or yellow cherry tomatoes cut in half

¼ cup aged balsamic vinegar

Place the slices of cheese on top of the crostini; follow with strips of red pepper placed horizontally; top with slices of the prosciutto.

Place the olive oil in a medium sized skillet and heat over medium heat; add the cherry tomatoes and sauté for 1 minute; add the baby arugula and cook just until wilted. Top each crostini with a portion of the wilted arugula and cherry tomatoes. Drizzle with balsamic vinegar and serve.


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