​¾ lb. fresh Strawberries
2 tbsp sugar
Juice from ½ lemon
2 tbsp basil chiffonade*
1/8 tsp black pepper
10 slices turkey breast
¼ lb. Brie cut into pieces
1 cup Arugula torn
4 slices of your favorite Italian bread
Olive Oil or butter

Remove the stems and cut the strawberries into pieces. Put the cut strawberries, sugar and lemon juice in a small saucepan, stir and bring to a boil. After they start to boil, lower the heat to medium and let them cook until thickened, uncovered for about 15 to 20 minutes, stirring occasionally. Remove from heat and stir in the basil and black pepper. Transfer to a bowl and put in the refrigerator for 10 minutes. (*to chiffonade basil, stack your basil leaves on top of each other, roll them up from the long end and slice into thin ribbons)

Place your panini pan on the stove and turn it to medium high. If you do not have a panini pan, use a frying pan. Put a small amount of olive oil in your pan and using a paper towel, wipe it around to be sure it covers the bottom of the pan. Brush each slice of bread with olive oil or butter, I prefer olive oil. Place two slices of the bread, olive oil side down in the pan, top them with 5 slices of turkey. Fold each slice of turkey in half and them put it on the bread in different directions, it will make it pretty when you cut it in half ☺ Take the strawberry spread out of the refrigerator and put a generous amount on the turkey, then top the spread with the torn arugula and then put brie on as the last layer. Cover with the remaining slices of bread, olive oil side should be facing up. Put the cover of the panini pan on top of the sandwiches. If you are using a frying pan, place a piece of tinfoil over the sandwiches and top with another frying pan with some cans of veggies in it, or a pie plate with weight in it. Cook one side until golden brown, flip and cook the other side. Make sure to watch the heat, you don’t want them to brown before the cheese is melted. If that starts to happen, lower the heat.

​Remove from the pan, cut in half on a diagonal and serve immediately. Serve alone or with a mixed greens salad. Either way, it will be Mangialicious!

​Here is a light, fresh idea for a summer afternoon lunch.  The sweetness of the peaches pairs perfectly with the salty prosciutto.  Adding the creamy burrata takes it to another level of flavor.  This would also make a fine addition to a summer gathering of friends and family.

3 peaches
6 slices prosciutto, very thinly sliced, torn into pieces
4 oz Burrata
Handful of torn basil leaves
⅛ cup toasted walnuts, chopped
2 tsps white balsamic vinegar
Black pepper
 
Peel the peaches and slice into wedges (if you like the skin, leave it on). Arrange the peaches on a platter with the prosciutto.  Tear the burrata with your hands and smatter it around the plate.  Scatter the torn basil leaves on top.  Sprinkle with the toasted walnuts.  Add a touch of black pepper and drizzle with balsamic.  

​As always, make this recipe your own.  If you don't like peaches, you can substitute nectarines.  They have a similar taste and texture.  Not a fan of burrata, tear up some sharp provolone, or dare I say . . . cottage cheese.  As long as the ingredients are fresh and quality, it will be Mangialicious!

​These little gals just speak for themselves.  Crostini is one of those appetizers that you can top with almost anything and they are delicious.  They can be sweet or savory, this version is a savory version with my one of my favorite toppings, prosciutto.  The combination of the prosciutto with the fennel is wonderful in this topping.  I hope you enjoy!

​Ingredients
1 baguette or other long, thin, crusty bread (fresh or day-old)
1/2 cup olive oil (more or less, depending on how long the baguette is)
1 clove garlic, peeled
1 cup ricotta cheese
Zest of one lemon
1 tbsp fresh chopped basil (if you don’t have fresh basil you can use dried; reduce to ½ tbsp.)
½ cup grated fennel, I use a box cheese grater
Salt and pepper
½ cup grated mozzarella
6 Prosciutto very thinly sliced and torn in to pieces
½ cup shredded Parmigiano Reggiano
 
Instructions
Preheat oven to 400° F.
 
Slice baguette into ½” slices on the diagonal.  Arrange slices in a single layer on a baking sheet.  Brush both sides with olive oil. Bake 6-8 minutes, flipping once, until bread is crisp and lightly-toasted.  Remove from the oven and rub the garlic over one side of the toasted baguette.  Set aside on the baking sheet while you make the topping for the crostini.
 
In a small bowl combine the ricotta, lemon zest, basil, grated fennel, salt and pepper.  Top each slice of the baguette with a heaping tbsp. of the cheese mixture and sprinkle a little mozzarella on each.  Place back in the oven for just a few minutes to warm the cheese.  Approximately 3 minutes.  Remove from the oven and top with the torn prosciutto then sprinkle with the shredded Parmigiano Reggiano. 

I would say you could serve this warm or at room temperature but mine never make it to room temperature; sometimes they don’t even make it to the plate! 
 
If you would like to try a sweet version of the crostini here are two of my favorites.  As always Mangialicious :)​