Archive for October, 2011


Taste it, Now Make it! Prosciutto Bruschetta

During my recent travels to Nova Scotia, I visited Mix Fresh Kitchen with my parents. We began our meal with some great cocktails and appetizers, one of which was this wonderful prosciutto bruschetta. What really made this appetizer shine was the inclusion of fresh mint – it gave the bruschetta a new depth of flavour that was really memorable and quite good. Below is my attempt to re-create this dish at home.


1 baguette, thinly sliced

olive oil

1 pear

1 peach, preferably freestone

8 slices prosciutto, cut in half lengthwise

a few fresh mint leaves

1/4 to 1/2 cup mascarpone cheese


Preheat the broiler to high.

Arrange the baguette slices in a single layer on a baking sheet. Brush baguette slices lightly with olive oil. Broil for 2 to 4 minutes, or until the bread looks golden and crispy. Set aside. Preheat oven to 350º F.

Slice the pear in half and remove the core using a melon baller or spoon. Slice each half into quarters. Run a knife around the peach and twist the halves apart (this is easiest with a freestone peach). Slice each peach half into quarters.

Set a wire rack over a baking sheet. Wrap each of the pear and peach slices with 1/2 slice of prosciutto. Arrange in a single layer on the wire rack and roast for 15 to 20 minutes, until the prosciutto is crispy and the pear and peach slices are fork-tender.

With a knife, spread each crostini with about a tablespoon of mascarpone cheese. Roll the mint leaves into a cigar shape and chiffonade. Place a few strand of mint on each crostini. Place a slice of prosciutto-wrapped pear or peach on top.

Serve on a long plate, alternating the pear and peach bruschetta.

Makes 16 appetizers.




Raspberry Whole Wheat White Chocolate Chip Muffins

I’ve been working through some new muffin recipes for Ottawa’s next Social Media Breakfast (October 19, as it happens) and arrived at these muffins. I really wanted to figure out a sweet muffin recipe in addition to the standard banana-nutella ones I have on hand, and I think these fit the bill. The whole wheat lends a wholesome quality, while the sweetness of the white chocolate chips complements the tart raspberries.



1/2 cup spelt floour

1/2 cup all-purpose flour

1 cup whole wheat flour

pinch cinnamon

pinch salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup buttermilk

3/4 cup demerara sugar (or brown sugar, if you can’t find demerara)

1/2 cup canola oil

2 eggs

1 teaspoon vanilla extract

1 cup raspberries, fresh or frozen

1/2 cup white chocolate chips


Preheat the oven to 375º F and line a muffin tin with paper liners.

In a medium bowl, whisk together the flours with the cinnamon, salt, baking soda and baking powder.

In another bowl, whisk together the buttermilk, demerara, canola oil, eggs, and vanilla. Stir the liquid mixture into the dry ingredients until just combined.

Add the raspberries and white chocolate chips and stir until just combined.

Divide batter evenly among the muffin cups. Bake at 375º F for 20 to 25 minutes, or until a tester inserted in a muffin comes out clean.

Makes about 12 muffins.