2 slices of homemade bread, baguette or ciabatta
Several Slices of quality thinly sliced prosciutto di parma
Several thick slickes of burrata (an Italian cheese)
A handful of organic cherry tomatoes
One bunch of organic arugula
1 tbsp EVOO
This recipe is all about the quality of ingredients. We start with our homemade bread, baguette or ciabatta made at CM2 Pizzeria and Bake Shop. Second is quality prosciutto di parma. It must be thinly sliced. Imported burrata cheese is next, sliced into thick pieces ensuring it stays on the sandwich, then organic cherry tomatoes, organic arugula, and drizzle with extra virgin olive oil.
Gluten Free Brownie with Balsamic and Macerated Berries
The brownie: (for 16 servings)
1 stick of butter or equal weight in coconut oil
1 1/4 cup sugar
3/4 cup of cacao powder
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs
1/3 cup flour
1 cup of almonds 1 cup of hazelnuts
Base of Dessert:
1 container fresh strawberries
1 container fresh blueberries
2 tbsp balsamic
2 tbsp sweetener or raw honey
Put the nuts in a food processor and pulse to get large chunks, make sure you have enough to evenly layer the base of the tray. Preheat oven to 325F bake for 30 minutes.
Depending on strawberry size you can slice them in halves or in quarters, the blueberries are left whole, then to macerate them, use two tablespoons of good balsamic, preferably aged balsamic, and two tablespoons of the sweetener of your choice, we use local raw honey. To begin the base is made with a container of fresh strawberries and a container of blueberries, preferably organic like we use, then use a plant based vegetable wash to clean them, rinse them, and prepare them for the next step.
Place berries at the bottom of the dish and top with sliced brownie halves. Top with whipped cream if you choose.
CM2 Pizzeria and Bake Shop
11675 N 136th St., Suite #110, Scottsdale, AZ 85259
(480) 314-0365 ext. 2