ingredients
all
1 1/2 loaves baguettes
extra-virgin olive oil
Kosher salt
2 cloves garlic
1/4 cup golden raisins
1/4 cup white wine
1 Tbsp extra-virgin olive oil
2 cups artichoke quarters
small diced
2 stalks celery
small diced
2 each shallots
brunoised
2 cloves garlic
finely minced
1 Tbsp honey
2 Tbsp balsamic vinegar
1 Tbsp chopped mint leaves
Kosher salt and ground black pepper
1/4 cup pine nuts
toasted
1/2 cup ricotta cheese
1 lb mozzarella cheese curd
Kosher salt
Hot water (about 160 F)
2-3 heirloom tomatoes
1 bunch basil
leaves picked
extra-virgin olive oil
Kosher salt and ground black pepper
6 each quail eggs
12 each Spanish white anchovies (boquerones)
4 or 5 roasted Piquillo peppers
quartered
1 bunch thyme
leaves picked
extra-virgin olive oil
Kosher salt and ground black pepper
cookware
  • Extra wooden spoons for cheesemaking
For the Bruschetta
1
Slice the bread at a slight angle about 3/8 inch thick. Lightly drizzle with olive oil. Sprinkle lightly with salt. Grill until mostly toasted, then rub with garlic.
For the Caponata
2
Put the raisins and wine in a small pot and bring to a boil over high heat. Boil for 30 seconds, then remove from heat, set aside and let cool in liquid. Strain before using. In a separate small sauté pan, heat the olive oil over medium heat. Saute the artichokes, celery, shallot, and garlic, with salt and pepper to taste. Cook until softened, about 4 – 5 minutes. Add the honey and balsamic and cook for 2-3 more minutes, or until mostly absorbed, but not dry. Remove from heat and mix in the strained raisins, mint, and pine nuts. Adjust ingredients to taste and serve the caponata warm or at room temperature. Smear the bruschetta with ricotta and top with caponata to serve.
For the Mozzarella
3
Cut mozzarella curd into thin slices and place in a large mixing bowl. Gently pour over hot, well-salted water to cover the curds. Never pour water directly on top of the curds, but along the side of the bowl. Let curds stand without disturbing for a few minutes until softened and completely warmed through. Drain off the water as it cools down and replace with fresh, hot, salted water. (Reserve some of the drained water to use as a brine for your finished mozzarella.)
4
When all of the curds have completely warmed through, use a wooden spoon and gloved hands to gently fold the curds over each other in the bowl. Overhandling the curds will squeeze out the milk fat and result in a tough piece of cheese. When you get one smooth, elastic, homogeneous mass, you are ready for the stretching! The water should still be uncomfortably hot to the touch.
5
Keeping the curd mass submerged in hot water, gently pull one strip of curd up and out of the water. Roll the top of the strip back downward, like a coil. Then, quickly form the coil into a smooth ball and pinch it off from the curd mass. Drop into the brine and repeat. Work quickly to keep the curd hot and elastic.
6
Slice the finished mozzarella and serve on bruschetta with remaining ingredients.
For the Boquerones and Quail Egg
7
Drop quail eggs into boiling water and cook for exactly 2 minutes, then shock in an ice bath. Peel, halve, and serve on bruschetta with remaining ingredients.