[Sca-cooks] question about breads

[Huette von Ahrens]

--- Terry Decker <t.d.decker at worldnet.att.net> wrote:

> There is a recipe for crostada (sic?) in the Neapolitan cookbook.  Buttered 
> toast sprinkled with sugar and cinnamon topped with cheese and reheated to 
> melt the cheese and meld the flavors.  I served a version at the last feast 
> I did, so the text and translation is probably in the Florilegium.
> 
> Bear

Yum!!  I wonder how outré it would be if I served Crostada with a Cameline dipping sauce?

Huette 

Remember that while money talks, chocolate sings.

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