4 croissants
1 1/2 tbsp soft butter
2 oz genoa (italian) salami, thinly slic, ed
4 oz gruyere cheese, thinly sliced
Directions
Salt and pepper
Preheat oven to 350 degrees F. Slice each croissant open, starting
from the front and leaving the back unbroken. Divide the salami and
arrange over the bottom of each croissant. Cover with the cheese and
season to taste with salt and pepper. Place in the oven for 10
minutes or until the croissants are hot through and the cheese has
melted. Cut in half and serve hot.
Serves 4
This is a simple but very delicious combination of tastes, ideal for
days when the sociable Libran has little time to spend in the
kitchen. Serve it as a starter, or a light lunch dish with a green
salad and red Italian wine.
Servings: 4 servings
Cheese Salami Croissants Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cheese; Meat
The History of Recipes
Experts have tracked the existance of recipes far back into antiquity, at least as far into history as pharonic Egypt, and possibly even further. In practice though, generally, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered, according to food historians is a collection of stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius created a number of scripts detailing recipes cooked by wealthy roman citizens. He describes how the meals of wealthy Romans were split into appetizers, main meal and desserts, a style of dining still practiced today. Aspicius informs us how the Roman cooks used many herbs and spices, including a few that will be familiar to modern cooks such as bay, mint and parsley. As we move on, we have two recipe books which date from the fourteenth century : a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the indian curry that is popular today, but rather recipes for the types of food prepared by the cooks of the rich and powerful of that period. Later, in the fifteenth century, knights returning from the crusades brought back many spices and herbs from the holy land, including spices like coriander, parsley, basil and rosemary. The introduction of these new tastes led to an eruption in recipe books, many of which are now in private libraries. By the time we get to the 1900s, cooking publications were in great demand, mostly due to better eduction, people having increased spare time and having more money to spend. |
We hope you enjoy this Cheese Salami Croissants recipe.
