Italian Fruit Toast Recipes

ITALIAN FRUIT PUNCH

Steps:

• Combine all the ingredients, except the licorice, in a pitcher. Stir to mix. Pour into glasses and garnish with a stalk of licorice.

ITALIAN TOASTIES

Steps:

• Split the loaf through the middle, leaving it attached at one side, and open it up like a book. Scrape away some of the soft bread inside (use to make breadcrumbs), then drizzle generously with olive oil. Spread the tomato paste over both sides, then start layering up your fillings on top. Start with the provolone and ham, then add any of your favourite pizza toppings, if you like, finishing with the mozzarella. Scatter with oregano, season with salt and pepper, then carefully close the sandwich and squash it down with your hands to flatten. Wrap tightly in foil. Can be made up to a day ahead and chilled.
• To serve, heat oven to 180C/160C fan/ gas 4. Place the foil-wrapped sandwich onto the oven shelf and bake for 30 mins from room temperature or 35 mins from the fridge. Lift onto a board, unwrap, then slice into roughly 6 sandwiches. Serve with bowls of crisps, gherkins and pickled onions and let everyone help themselves.

ITALIAN FRESH FRUIT TART

Steps:

• Mix flour, sugar, butter lemon peel, lemon juice, vanilla and eggs in a medium bowl with spoon until dough forms.
• Place dough on lightly floured surface.
• Knead about 3 minutes or until dough holds together and is pliable.
• Shape dough into a ball.
• Cover with plastic wrap and refrigerate about 20 minutes or until firm.
• Preheat oven to 350°F.
• Grease pan with butter; lightly flour 11-inch round tart pan with removable bottom or 12-inch pizza pan.
• Pat dough evenly in pan.
• Bake about 35 minutes or until toothpick inserted in center comes out clean.
• Cool completely on wire rack, about 30 minutes.
• Heat apricot and raspberry preserves in 1-quart saucepan over low heat, stirring frequently until melted.
• Stir in amaretto.
• Spread over crust.
• Arrange fresh fruit on top.
• Drizzle with honey; sprinkle with powdered sugar.
• Serve immediately, or cover and refrigerate.

ITALIAN GARLIC TOAST

Steps:

• Split bread lengthwise; place, cut side up, on a large baking sheet. In a small bowl, combine butter, cheese, garlic and oregano; brush onto cut surfaces of bread. Sprinkle with paprika., Broil 4 in. from the heat for 2-3 minutes or until lightly toasted. Serve warm.

ITALIAN "STUFFED" TOAST (TOAST FARCITO)

Steps:

• Heat a panino press according to the manufacturer's instructions.
• Place 1 slice prosciutto and 1 slice fontina cheese onto a slice of bread; repeat with remaining prosciutto, fontina cheese, and slice of bread. Add 1/2 of the giardiniera on top of each cheese layer and top sandwiches with remaining bread slices, creating 2 sandwiches.
• Cook each panino in the press until the cheese has melted and the bread has toasted, about 3 minutes. Serve with hot pickled peppers on the side.

ITALIAN FRESH FRUIT TART

Steps:

• Mix flour, granulated sugar, butter, lemon peel, lemon juice, vanilla and eggs in medium bowl with spoon until dough forms. Place dough on lightly floured surface. Knead about 3 minutes or until dough holds together and is pliable. Shape dough into a ball. Cover with plastic wrap and refrigerate about 20 minutes or until firm.
• Heat oven to 350°F. Grease pan with butter; lightly flour 11-inch round tart pan with removable bottom or 12-inch pizza pan. Pat dough evenly in pan. Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack, about 30 minutes.
• Heat apricot and raspberry preserves in 1-quart saucepan over low heat, stirring frequently, until melted. Stir in amaretto. Spread over crust. Arrange fresh fruit on top. Drizzle with honey; sprinkle with powdered sugar. Serve immediately, or cover and refrigerate.