Silvia’s Italian Table
Bruschetta Con Cagliata e Uva (Curd and Roasted Grapes
Bruschetta)
Withafewlitresofmilkandalittlelemonjuice,youcanenjoyyourveryownfresh
curd,readytobeenjoyedasatoppingforaveryspecialbruschetta.
Serves:6-8
Ingredients
Forthecurd
• 2litresoffullcreammilk
• 150mlofdoublecream
• Pinchofsalt
• Juiceof1largelemon
Forthegrapes
• 1cupofseedlessredgrapes
• 1cupofseedlesswhitegrapes
• 2tablespoonsofextra-virginoliveoil
• 2tablespoonsofvincotto
• Saltandpepperforseasoning
• Afewrosemarysprigs
• 3breadrolls,sliced
Silvia’s Italian Table
Method
Bringthemilktojustbeforesimmeringpoint.Addlemonjuice,salt,stirandturnthe
heatoff.Coverwithalidandleavefor10minutes.
Lineabowlwithadoublelayerofcheesecloth.Returntothepotandscoopthe
curdsthathaveformedwithaslottedspoonandplaceinthelinedbowl.Liftthe
cornersoftheclothandtieaknot,anddrainthecheeseoverthebowlfor30
minutes.
Inthemeantime,roastthegrapes.Turnyourovenonto200°C.Lineanoventray
withbakingpaper.Placethegrapesintoabowl,keepsomewholeandcrushsome
withyourhandstoreleasetheirjuices.Addoil,vincotto,salt,pepperandrosemary
andtumbleontothetray.Roastfor25minutesoruntilscorched.
Slicethebreadandgrilloveragriddlepan.
Toserve,spreadsomecurdontothetoastedbread,drizzlethedrapesandroasting
juicesontopandenjoy!