Skip to content

Little snowflake and Fontina cheese

Posted in Caro Diario.(dear diary..), Features, and recipes

Today, in honor of the discovery of the first albino goat in the world in the Italian alps-specifically in the area of Val D’Aosta a traditional Valdostana (from Val D’Aosta) is befitting. The baby goat is named snowflake and has been reported for more than a few days by many hikers there and it was finally seen and recorded by the park rangers. A truly beautiful sight to behold. I only wish I was there to see him, hopefully I will get to meet snowflake one of these days.
One of my favorte things about Val D’Aosta-besides its’ beauty -is Fontina cheese- which makes a yummy bruschetta. And bruschetta makes a great light summer dinner or apettizer. And if you can, eat ‘al fresco’ to get the full beauty of eating such a wondrful meal. Serve with a nice light white wine- Trebbiano D’Abruzzo or Chianti.
Bruschetta Gratinatta
(copyright 2005-2006- The Basic Art of Italian Cooking, Maria Liberati)
*serves 2-4
1/4 pound fontina cheese
small handful of arugula leaves
2 ripe tomatoes
5 slices of crusty bread
2 tblsps of extra virgin, cold pressed olive oil
Cut fontina cheese int osmall slices
Cut tomatoes into small cubes, elimintaing the seeds. Chop arugula finely.
Put bread slices on baking sheet. drizzle with olive oil and sprinkle with  1/4 tspSapori D’Italia-Tuscan blend. Place under broiler when golden and crusty, turn over and repeat. When done remove from oven,top with arugula, tomatoes, cheese, drizzle with olive oil. Place in oven till cheese melts. Remove, and serve on a bed of fresh arugula..
Don’t forget if you purchase The Basic Art of Italian Cooking at in the months of June and July 2007- you will receive a $5 disount, free shipping , and an autographed copy and a special sample of my new spice blend-Sapori D’Italia. As always a portion of proceeds from sales will be donated ot Gilda’s Club (
Visit us at:   mariaand
Technorati Tags : , , , , , , Ads by
1/4 pound Powered By Qumana
Translate »

Designed by Brian Hanshaw

%d bloggers like this: