Watch bread carefully so it doesn't get too brown. Set on a cookie sheet and toast in preheated oven until just golden brown, 12 to 15 minutes. ½ pound prosciutto (about), coarsely choppedĢ pounds asparagus, trimmed and blanched 3 to 4 minutes until just tender, then choppedĬut bread into ¼- to ½-inch-thick slices. Makes 40 to 50 appetizers (2 to 3 per person)ġ loaf Italian bread (about 20 inches long and 3 inches in diameter) Maggiano's Little Italy Asparagus Bruschetta He wrote: "I think your readers will find the Chicken Marsala and the Asparagus Bruschetta to be wonderful selections that offer a great representation of our menu." The bruschetta was on the menu last summer and may be back on the menu this summer.The chicken is currently on the menu. Unfortunately, Michael Watson, executive chef, said all three of the recipes are secret but he said he was happy to send two substitutes. of Wauwatosa asked for a Caesar salad, and Jennifer Fischer requested a lemon cookie. The Ruesch family of Wauwatosa requested a zucchini appetizer, M.S. Three readers requested recipes from Maggiano's Little Italy, 2500 N.
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