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 daysAntonia_Lofaso_Recipe_Delectabelle 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

Total Time: 30 minutes

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
  • Parmesan Cream
  • 2 cups heavy cream
  • 2 cups shredded parmesan cheese
  • Garlic Crostini
  • 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


  1. 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.
  2. 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.
  3. Toss the baby romaine, apples, cherry tomatoes and bacon crisps with the vinaigrette.
  4. 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.
  5. Remove from heat and stir in the parmesan cheese.
  6. 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.
  7. Toast the bread slices and rub each slice with the garlic.
  8. Cook the egg – In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness.
  9. Assemble – Layer an egg, parmesan cream, crushed or sliced almonds on a toasted baguette slice. Garnish salad and crostini with tomatoes and serve.





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