Spread mixture over toasted crostini and bake in preheated oven 3 to 5 minutes to heat through. In bowl, combine mascarpone, cream and ricotta cheeses with the garlic and 2 tablespoons lemon juice. Watch bread carefully so it doesn't get too brown. Set on a cookie sheet and toast in preheated oven until just golden brown, 12 to 15 minutes. ½ pound prosciutto (about), coarsely choppedĢ pounds asparagus, trimmed and blanched 3 to 4 minutes until just tender, then choppedĬut bread into ¼- to ½-inch-thick slices. Makes 40 to 50 appetizers (2 to 3 per person)ġ loaf Italian bread (about 20 inches long and 3 inches in diameter) Maggiano's Little Italy Asparagus Bruschetta He wrote: "I think your readers will find the Chicken Marsala and the Asparagus Bruschetta to be wonderful selections that offer a great representation of our menu." The bruschetta was on the menu last summer and may be back on the menu this summer.The chicken is currently on the menu. Unfortunately, Michael Watson, executive chef, said all three of the recipes are secret but he said he was happy to send two substitutes. of Wauwatosa asked for a Caesar salad, and Jennifer Fischer requested a lemon cookie. The Ruesch family of Wauwatosa requested a zucchini appetizer, M.S. It had a really tangy taste and the texture was really light and fluffy," she said.Ī Jewish food historian and co-founder of the blog The Wandering Chew, Romanow's mission is to share the diversity of Jewish stories through food.Īnd like the bagels that Montrealers love, Liberté cream cheese also has Jewish origins.Three readers requested recipes from Maggiano's Little Italy, 2500 N. "It was really unlike Philadelphia or anything else that was being sold in stores. Kat Romanow was heartbroken when she heard the news about the cream cheese. It was part of the bagels." Long history in city's Jewish community "I've been here for like 40 years so since I remember, Liberté was always here. "People ask for Liberté … it's a better cheese," said the manager of the long-running bagel shop. Losing the cream cheese, with its light texture that made for easy dipping, will be a difficult pill for Montrealers to swallow, according to Restrepo. What's a bagel without its Liberté cream cheese? Montrealers will now have to find out.
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