Changing the seasonal style of your food can be just as fun as updating your fall wardrobe. While I was browsing on OTTE I was inspired to create a dish that complemented the tones of the upcoming fall collection.
I channeled my recent visit to the organic farm to create a dish that really showcased the raw colors and flavors of local produce. I thought it would be fitting to make a warm antipasti bruschetta that is a contrast to its summery, raw tomato version.
I used a mixture of roasted, sun-dried and raw tomatoes to create a melange of textures, the grilled Italian vegetables slightly charred for that smokiness, the rich purple waxy potatoes for depth, the creamy mustard mayonnaise to bind everything together, scooped onto crusty bread.
As a fun presentation while entertaining guests, I laid out the ingredients “deconstructed” so my guests can mix and match their own bruschetta.
Ingredients:
Multigrain Baguette, toasted
Italian Grilled Aubergines, marinated in garlic olive oil
Italian Grilled Peppers, marinated in garlic olive oil
Italian Sun-Dried Tomatoes
Pitted Moroccan Oil-Cured Olives, sliced
Roasted Tomatoes in olive oil
Satur Farms Purple Basil
Heirloom Cherry Tomatoes, diced
Purple Baby Creamer Potato (baked)
Dressing:
3 tbsp Mayonnaise
2 tsp Seeded mustard
2 tsp Dijon mustard
Squeeze of fresh lemon juice
Salt and Pepper
Garnish:
Aged Reggiano cheese, shaved
For the carnivores, these would go wonderfully with prosciutto. Serve warm on freshly grilled bread, spread with mustard dressing, combine all chopped ingredients and layer on top.
In the mood to shop for a fall wardrobe? Join me at www.otteny.com/fno !
so pretty!