LUCIA’S BRUSCHETTA Lucia Stevenson is 23 years old from Calgary, Alberta. After taking two other programs at Fanshawe, she realized that cooking was her passion which led her to the first year of the Culinary Skills program. With a lifelong love of cooking, she grew up learning from her mom and nana, and enjoys developing new recipes by adding her favourite ingredients. This is how her bruschetta with Bartlett pears came about. Lucia’s future goals are to enter the world of food as a recipe developer and food blogger. The Culinary Skills program has given her many opportunities and she is thankful to be able to share her signature appetizer!
Ingredients
Directions
1 cup
Cherry tomatoes, quartered
1.
½
Shallot, minced
Place quartered tomatoes in a mixing bowl. Render pancetta for about one minute, then add the diced pear to the pan. Sauté until the pancetta is crispy.
2.
Combine shallot, pancetta, pear, balsamic and olive oil with the tomatoes and season.
3.
Brush the baguette slices with olive oil and grill. Top with chèvre and warm in the oven.
4.
Garnish baguette with bruschetta, basil chiffonade and balsamic reduction and serve.
¼ cup Pancetta, diced
A N N U A L _
53
½
Bartlett pear, diced
1 tbsp
Balsamic vinegar
1 tbsp
Extra virgin olive oil
⅓ cup
Chèvre
5
Baguette slices (approx. 1 cm)
1 tsp
Balsamic reduction
2 tsp
Basil, chiffonade
