Pesto alla Genovese [Italy]

The word “pesto” on its own can be a reference to any type of sauce that is an aromatic mixture made of herbs, garlic, cheese, nuts, salt, and olive oil. However, Pesto alla Genovese, is the pesto that most commonly comes to mind when we hear the word. It is a Genoese-style pesto that is traditionally made with fresh basil and a mixture of Parmigiano Reggiano and Pecorino Romano. The recipe below is one of many that can be found online. When making the pesto, taste along the way and adjust the sauce to your liking.

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Cremini Mushroom & Camembert Cheese Crostini [Italy]

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“Crostini” translates into “little crusts” in Italian and the variations are endless. They can be simply brushed with extra-virgin olive oil before being seasoned with salt and pepper, or topped with any combination of meats, vegetables, cheeses and herbs! For today, we have a baguette slice that has been brushed with butter and toasted until the exterior is just crisp before being topped with a slice of gooey Camembert cheese followed by cremini mushrooms that’s been cooked with shallots, garlic and parsley. A hit of lemon juice during cooking and even right before serving adds a burst of brightness that takes each bite to the next level.

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