Fresh From Tuscany, Crostini Two Ways

It doesn't matter who you are, we all need a vacation.  Whether it's a day, a week , a month or the whole summer, a little R & R and TLC is just the ticket to remember how much we love our jobs or going back to school or just sleeping in our own bed.  

It was a once-in-a-lifetime (and not all the time) vacation for the Currie's as we headed to Italy for two weeks in Tuscany.  The vacation that I'd been dreaming about as long as I can remember became reality in the charming tuscan farmhouse we rented in the tiny town of Buonconvento somewhere between Siena and Montalcino and far, far from Summit.  In fact, there was no TV, no internet and no cell phone service for the kids.  We read books, played scrabble, talked and boy, did we eat!

Tuscan food, so steeped in tradition, is a cultural education in itself. The countryside, dotted with sunflowers, vineyards and olive trees is shared with cows and sheep.  Wild boar roam the forests and we did see a few on our daily "piggy walk"  through the gorgeous rolling hills that were just out the back door of our house.

There were no Starbucks or Targets and very few supermarkets.  We went to the bakery for bread and "Tutta Fruita" for produce where the lovely old Italian lady would ask if we wanted our peaches "softa" meaning we would eat them right away.  Indeed, people in Tuscany live to eat and we were happy to join right in.  

A meal in Tuscany was pretty much a four course affair beginning with an appetizer of crostini with assorted toppings or a platter of prosciutto, salami and cheese. The local cheese, Pecorino is made dozens of ways and probably the food I miss the most.  It is nothing like the grated stuff we have here.  The second course is pasta and in southern Tuscany it's a shape called picci, a fat, hand rolled spaghetti, perfectly cooked al dente every time.  I don't know how they do it and I wonder if I'll ever nail the technique. The sauces are simple and always the same.  Pecorino and black pepper, tomato or porcini mushroom sauce. Next comes the meat.  Always a small serving of simply grilled steak with olive oil and rosemary or wild boar or coniglio which we call rabbit. We all ate rabbit and loved it.  Imagine that!  The kids only called it a bunny once. Dessert was a no brainer: gelato. We had it every day like everyone else in Italy and never tired of it.

The common theme through all this eating is that there is no option other than eating local.  The food is healthy and honest, portions small and manageable and every single restaurant serves their food bursting with pride.  It was an experience I will never forget and will live on from my kitchen to yours. 

Crostini with Green Olive Tapenade

Prep time: 15 minutes
Cooking time: 2 minutes to toast bread
Makes about: 24

Ingredients:

1 loaf crusty bread, sliced 
1 1/2 cups large green pitted olives
2 garlic cloves, peeled and smashed
1 tablespoon capers
1/4 cup good quality olive oil

Preheat broiler.  Place bread on a baking sheet and toast under broiler, but do not burn!

In a food processor, puree olives, garlic, capers and olive oil.  Spread on toast and serve.

Crostini with Pecorino, Tomatoes and Basil

Prep time: 15 minutes
Cooking time: 2 minutes to toast bread
Makes about: 24

Ingredients:

1 loaf crusty bread, sliced 
1/4 pound Pecorino cheese, roughly chopped or grated
1 1/2 pounds tomatoes, roughly chopped
Small bunch fresh basil leaves, torn
1/4 cup good quality olive oil

Preheat broiler.  Place bread on a baking sheet and toast under broiler, but do not burn!

In a bowl, combine Pecorino, tomatoes, basil and olive oil.  Season to taste with salt and pepper. Spread on toast and serve.

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