Panini, Bruschetta, Crostini: Sandwiches, Italian Style, Cookbook of the Day

by Nicole Weston, Posted Sep 2nd 2006 @ 8:02AM

Sandwiches are fantastic late summer fare - though of course they can be made year round - because they make use of lots of vegetables and just don't seem as heavy as, for example, a turkey dinner. Panini, Bruschetta, Crostini: Sandwiches, Italian Style is a book full of Italian-influenced, carb-centric snacks, lunches and desserts. Every recipe makes the most of fresh veggies and high-quality breads, along with meats, cheeses, eggs and seafood. There is an emphasis on fresh, artisan and organic or sustainable products, which will probably produce the best results, though you can opt for more conventional products to make the dishes. The 70 or so recipes are divided by the amount and size of the bread used: panini for larger sandwiches, bruschetta for the mid-size snacks and crostini for small bites. Sandwiches include Panino con Carciofi e Tonno (Tuna, artichokes and olive pesto) and Goat Cheese and Roasted Pepper Panini, while other selections cover everything from Baked Fresh Fruit Bruschetta, which could be eaten at breakfast, to Chocolate and Ice Cream sandwiches at dessert.