Friday, 17 June 2011

Recipe/Ricetta - Tramezzini con Formaggio di Capra

(Adapted from a recipe in Taste Italia magazine.)

Perfect as a light supper, or brunch, these delicious mini toasties are deceptively filling without leaving you bloated and lethargic. The rounds of bread are lightly brushed with oil, seasoned with fresh herbs, and then gently toasted under a hot grill, before having a selection of seasonal vegetables, plus a slice of goat cheese stacked between them. Served with some baby plum tomatoes and a green salad, each tramezzino makes a refreshing alternative to the usual toasted cheese sandwich. Add a serving of home made potato salad for a more substantial meal. Favoloso!

Nutritional values per person:
Calories: 311
Carbohydrate: 17g
Protein: 13g
Fat: 23g
Sodium: 201mg
(Please note that these are based on the ingredients I used - your own may be slightly different)

For two people:
4 slices thick white bread to cut into circles (40g) - (save the rest of the bread to make into breadcrumbs!)
100g goat cheese
2 mushrooms - stalks removed
1 slice onion
2 slices roma tomato
2 slices courgette/zucchini
1 tbs olive oil
A few leaves of fresh herbs according to your preference (e.g. thyme and oregano)
4 large fresh basil leaves
Sea salt
Freshly cracked black pepper
Green salad, tomatoes, and a drizzle of your favourite dressing to serve (not included in the nutritional values above)

1. Cut the bread into circles slightly larger than the goat cheese.
2. Lightly brush with olive oil on one side, sprinkle with fresh thyme and oregano, and place on a grill rack.
3. Cut two slices from the tomato and courgette, and place on the grill rack, along with the mushrooms. Lightly brush each with oil.
4. Place the rack under a hot grill for a few minutes until the bread is lightly toasted.
5. Remove the grill rack and turn everything over, brushing each piece of bread and vegetable with the remaining oil. 
6. Place back under the grill until the bread is lightly toasted on the second side.
7. Cut the goat cheese in half, into two circles. 
8. Take two pieces of bread, herb side upwards and upon each, place some onion, a slice of tomato, and a basil leaf. Sprinkle with a dash of sea salt and freshly cracked black pepper. Next place the cheese, then the courgette, another basil leaf, then the mushroom on top. Season again, and place the other piece of bread on the very top, pressing down lightly until the goat cheese starts to dribble down the sides.

9. Either place in a pre-heated oven (around 175°C) for a few minutes to soften the cheese, or store in the 'fridge and reheat later. Serve with a green salad and a drizzle of your favourite dressing.

Buon appetito!

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