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Team Eats: GENOA – Salami, Pesto, Cheese Bruschetta

Off the heels of an emphatic 4-0 win over Udinese and a disappointing 1-1 draw with Lazio, the Juventus Stadium 3-matches-in-a-row home series concludes with a visit by Genoa on Saturday. Il Grifone made it’s JuventiKNOWS TeamEATS Kitchen debut just a few months earlier with a delicious pasta dish Orecchiette alla Genovese. This week we’re making a Bruschetta.

Bruschetta (pronounced like “bruce” + “ketta”) is an antipasto from Italy whose origin dates to at least the 15th century. It usually consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper but variations include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella.

Bruschetta is usually served as a snack or appetizer, but in our case we’re treating it as a filling lunch meal. Especially since we’re making homemade pesto for the first time ever!

Let’s do this.


Genoa Salami, Pesto, Cheese Bruschetta

Difficulty: Easy
Price: $16.00
Time: 50 minutes

 

Ingredients

• 1/3 cup olive oil
• 1 medium bunch fresh parsley
• 1 medium bunch fresh basil
• 1/2 cup shredded Parmesan cheese, divided into 1/4 cups
• 4 garlic cloves, peeled
• 1/4 teaspoon ground nutmeg
• 1 package (8 ounces) cream cheese, softened
• 1 loaf Italian (or French) bread, halved lengthwise
• 1 pound thinly sliced hard salami
• 2 large tomatoes

Directions

1. Rinse the tomatoes, parsley and basil. Pick the leaves of the basil and the small branches of parsley until you have about 1.5 cups of each. Slice the tomatoes thin.

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2. In a blender, combine the oil, parsley, basil, 1/4 cup Parmesan cheese, garlic and nutmeg. Cover and process on high until blended. I don’t have a real blender, but I do have a small smoothie mixer that worked just as well, though I added a little bit of water to get the pulsing going.

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3. Place on a foil covered baking sheet. Slice the bread loaf in half lengthwise, and half again. Spread cream cheese over cut sides of bread.

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4. Add the homemade pesto over the cream cheese.

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5. Layer the genoa salami and tomatoes over pesto; sprinkle with the remaining Parmesan cheese.

6. Bake at 350° for 15-20 minutes or until cheese is melted. Let stand for 10 minutes before cutting.

7. Consume. Imagine each delicious bite another step towards three points and victory.

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This is awesome; I was skeptical about the pesto and cream cheese combo, but those flavors surprisingly complement each other. The baked salami and toasted tomatoes with cheese add a delicious heartiness to bring everything together.

Who’s ready for Genoa? Post pics of your creations in the comments section below.

 

Mangiare è l’unica cosa che… Conte!

 


Back by popular demand, TeamEATS is a culinary guide to cooking and consuming the opposition. Each week, we pick a recipe from the home cuisine of Juve’s upcoming adversary, put on the kitchen apron and… cook it and eat it. Buon Appetito!
 

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