[Sca-cooks] question about breads

[Terry Decker]

>> 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

That's an interesting idea.  Probably not historical accurate, but 
interesting.

If you do these, use thicker slices of cheese than the thin sliced deli cuts 
and be sure to have enough oven space to melt and serve.  They cool down 
quick and I think they are better with at least a little warmth in them.  I 
used a medium swiss, but I think a sharper cheese would taste even better.

Bear