Giada De Laurentiis
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Giada De Laurentiis

Biography

Giada De Laurentiis is the Emmy Award-winning television personality of Food Network’s Giada on the Beach, Everyday Italian, Giada at Home, Giada in Italy and Giada Entertains, a judge on Food Network Star, a NBC Today Show correspondent, a successful restaurateur with three restaurants, GIADA, Pronto & GDL Italian, and the author of nine New York Times bestselling cookbooks including her most recent cookbook, Giada’s Italy.

Giada De Laurentiis is the Emmy Award-winning television personality of Food Network’s Giada on the Beach, Everyday Italian, Giada at Home, Giada in Italy and Giada Entertains, a judge on Food Network Star, a NBC Today Show correspondent, a successful restaurateur with three restaurants, GIADA, Pronto & GDL Italian, and the author of nine New York Times bestselling cookbooks including her most recent cookbook, Giada’s Italy.

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What is your favorite NYC restaurant? And what is your go-to dish? I Sodi Via Carota Barbuto Milos Lilia Gato
What three things are always in your pantry? Olive oil, calabrian chili paste, flake sea salt, castelvetrano olives, dried pasta
If you weren't a chef, what would you be? Race car driver
If you could cook with anyone, who would that be? The Pope!
What’s your favorite NYCWFF memory? Participating in an event last year with my daughter Jade. It was the first time she was able to do an event with me and it was a really special mother daughter moment for us, and so fun!
Mozzarella and Strawberry Bruschetta

 

Ingredients:

15 1/4-inch slices of baguette
2 tablespoons olive oil
1/2 teaspoon kosher salt
1 tablespoon white balsamic vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon honey, preferably clover honey
1/2 teaspoon kosher salt
1/2 cup quartered cherry tomatoes
3/4 cup chopped strawberries
1 tablespoon chopped fresh basil
8 ounces fresh mozzarella cheese (1 ball), chilled

 

Directions:

Preheat the oven to 400°F.

Brush each baguette slice on both sides with the olive oil and arrange them on a rimmed baking sheet. Sprinkle with the salt and bake for 10 minutes, rotating the baking sheet halfway through if they are not browning evenly.
In a medium bowl, whisk together the vinegar, extra-virgin olive oil, honey, and salt until smooth and emulsified. Add the tomatoes, strawberries, and basil, and mix well to coat. Allow the mixture to sit at room temperature for 10 minutes to let the flavors marry.

Slice the mozzarella into small pieces. Place a slice on each of the crostini and top it with some of the strawberry mixture. Drizzle with a touch of the dressing, if desired.

Reprinted from Giada’s Italy: My Recipes for La Dolce Vita. Copyright © 2018 by GDL Foods Inc. Photographs by Aubrie Pick. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

For more great recipes from Giada, visit Giadzy.com