Since I seem to be in a Top Chef sorta mood this week, kicked off by the recipe for Graffiato’s Pepperoni Sauce a few days back, I thought I would keep the love alive for the show’s unbeknownst cousins, Antonia Lofaso and Mike Isabella.
In a strange twist of fate, these two talented super-chefs discovered that their lineage lined up during a challenge on the Top Chef All-Stars season, when asked to trace their heritage and create a dish that represented and honored their family’s past. Lo and behold, they discovered that they were offshoots of the same ancestry. I guess the cooking gene is strong in their collective blood lines!
This recipe (courtesy of A Bullseye View) is one of Antonia’s delicious creations, and with the weekend fast approaching, this is a great little brunch recipe. Perfect for cozying up to the kitchen table with a big cup of coffee and the Sunday paper. This is the perfectly balanced, tasty little treat…enjoy!
Parmesan Egg & Garlic Crostini with Baby Romaine Salad and Bacon Vinaigrette by Antonia Lofaso
- Bacon Vinaigrette & Romaine Salad:
- 1 pound bacon, sliced into ¼-inch cubes
- ½ cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 cups extra virgin olive oil
- 2 cups baby romaine lettuce
- 1 Fuji apple – peeled, cored and thinly sliced
- 2 cups heavy cream
- 2 cups shredded parmesan cheese
- 1 demi-baguette, sliced ¼-inch thick
- Salt and pepper
- Extra virgin olive oil
- 2 cloves garlic, halved
- 6 eggs
- 1 tablespoon almonds, crushed or sliced
- ½ cup cherry tomatoes, quartered
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 8 to 10 minutes. Drain the bacon on a paper towel-lined plate and reserve the fat.
- Make the vinaigrette – Whisk the balsamic vinegar, Dijon mustard and honey together in a mixing bowl. Slowly drizzle in the bacon fat and olive oil while whisking rapidly until the salad dressing is thick and creamy.
- Toss the baby romaine, apples, cherry tomatoes and bacon crisps with the vinaigrette.
- Make the parmesan cream – Heat the milk in a heavy saucepan over medium heat until bubbles form at the edges. Reduce the temperature to low and stir constantly until the cream coats the back of a metal spoon.
- Remove from heat and stir in the parmesan cheese.
- Make the crostini – Lay bread slices on a foil-lined baking pan. Brush each baguette slice with extra virgin olive oil and season with salt and pepper.
- Toast the bread slices and rub each slice with the garlic.
- Cook the egg – In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness.
- Assemble – Layer an egg, parmesan cream, crushed or sliced almonds on a toasted baguette slice. Garnish salad and crostini with tomatoes and serve.