Simple & Rustic Valentine’s Day Menu

The way to your loved one’s heart is definitely through their stomach. Few things are as intimate and thoughtful as cooking a meal for the one you love. We’ve created a very simple and rustic menu so you can share the romance this Valentine’s Day, at home, by candlelight, Di Bruno style.

• First Course: Jamie’s Goat Cheese Crostini
• Second Course: Becca’s Rustic Di Bruno Pasta
• Third Course: Delice de Bourgogne with Amarena Wild Cherries

Jamie’s Goat Cheese Crostini :

This incredibly simple recipe allows the quality of each of its 6 ingredients to shine through. Ingredients:

• 1 fresh baguette
• ¼ cup pine nuts
• ½ cup roasted red peppers, sliced
• 1 lb. of Boucheron goat cheese
• Di Bruno Bros. Fruttato Olive Oil, for drizzling
• Campari Vinegar, for drizzling

Directions:

1. Preheat the oven to 350. Slice 10 rounds off the baguette to make Crostini. Drizzle with olive oil and bake on a cookie sheet for 5 minutes until slightly toasty.
2. Meanwhile, Heat a frying pan over medium-low heat.
3. Toast the pine nuts in the pan, stirring, for approximately 5 minutes, until fragrant. (Don’t forget to take out the bread!)
4. Add the sliced roasted peppers to the pan and turn heat to medium.
5. Once warmed, drizzle with Campari vinegar (approximately 1 tbs. or a couple of quick turns around the pan with a thumb partially covering the spout).
6. Continue to cook, allowing the vinegar to absorb into the mixture and caramelize, stirring occasionally.
7. Coat each crostini with 1 tbs. or more of goat cheese. Top with the pepper mixture.
8. Bake the crostini at 350 for approximately 5 minutes until cheese is slightly melted and serve.

Becca’s Rustic Di Bruno Pasta:

This recipe dresses up our classic sauce and pasta with our favorite toppings in less than 5 minutes. Ingredients:

• 1 bag of Bartolini Cirioline Pasta
• 1 jar of Di Bruno Bros. Sweet Basil & Garlic Pasta Sauce
• 2 tbs. Di Bruno Bros. Fruttato Olive Oil
• 1 tbs. minced garlic (optional)
• ¼ cup chopped pancetta
• ¼ cup drained capers
• 1 tbs. fresh chopped oregano (or 1 big pinch of dried oregano)
• ½ cup grated Parmigiano Reggiano

Directions:

1. Cook the pasta to package instructions.
2. Meanwhile, Heat a frying pan over medium-high heat.
3. Heat the olive oil in the pan.
4. Sauté the pancetta for a few minutes, until lightly browned.
5. Add garlic and sauté for 2 minutes.
6. Add capers and oregano and stir, and reduce heat to medium.
7. Pour Di Bruno Bros. pasta sauce into pan and stir.
8. Drain pasta, do not rinse, and toss with sauce mixture.
9. Top with Parmigiano Reggiano to taste and enjoy.

Delice de Bourgogne with Amarena Wild Cherries:

A cheese course is a classic dessert. Delice is a triple crème cheese from France that is rich and creamy, perfect for ending a meal, plus it’s just the thing for pairing with champagne. For our Valentine’s Day catalog, we are created a dessert by combining Delice de Bourgogne with Amarena Wild Cherries. To serve simply cut a wedge of Delice de Bourgogne and top with a generous spoonful of the wild cherries with their sauce. Smear onto crusty bread or simply enjoy with a spoon, crackers optional. And don’t forget the bubbly!