Califlower Crostini

INGREDIENTS & PREPARATION:
• 1 head cauliflower
• 1 clove garlic
• 1/4-1/3 cup of either Extra Virgin DOP Olive Oil or Single Varietal Extra Virgin
• salt & pepper to taste

Remove the flowerets and cut into slightly smaller pieces. Steam in/over salted water until crisp-tender. In a saucepan, saute garlic in Savor Italy olive oil, add steamed flowerets and cook until tender. Mash slightly with a fork to a spreadable texture. Toast bread on both sides. Rub with a garlic glove, drizzle generously with good Extra Virgin olive oil (preferably a single varietal oil for a delicious peppery taste) and add the cauliflower topping. Sprinkle with salt and abundant black pepper.

Optional: Add ground or flaked peperoncino for added punch, either during preparation or after the topping has been added to the toasted bread.

Suggested wine pairing: Sauvignon Blanc

FOR INFORMATION ABOUT OUR FOOD & WINE TRAVEL PROGRAMS PLEASE, CALL:
1-888/287-8733

or email:
info@travelingtoitaly.com

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