BRUSCHETTE

The bread we use for our bruschette is ciabatta from Royal Crown Bakery.

 
 

ACCIUGHE E BURRO – salted anchovies & cultured butter

Cultured butter from Vermont Creamery, salted anchovies in olive oil (Sardinia), and fried capers. Served on toasted ciabatta with olive oil & garlic, cut into four pieces. 

CIBREO TOSCANO – organic chicken livers & lemon 

Chicken livers chopped and sautéed with garlic, onion, white wine and olive oil, with egg yolk and lemon juice. Served on toasted ciabatta with olive oil & garlic, cut into four pieces. 

Winter Bruschetta:

 
 

PERE E GORGONZOLA – pear, gorgonzola & walnuts 

Thinly sliced Bosc pears and walnuts with sherry & shallot vinaigrette, over gorgonzola, mascarpone & thyme. Served on toasted ciabatta, cut into four pieces.

FoodClaudia | BuvetteVia CarotaBruschette, acciughe e burro, cultured butter & salted anchovies, Vermont Creamery, Cibreo Toscano, organic chicken livers & lemon, pere e gorgonzola, pear, gorgonzola, walnuts, sherry and shallot vinaigrette