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Nonna Pia’s a taste of Whistler

- February 23rd, 2012

I love trying new foods when travelling.

Sampling a region’s local delicacies is an excellent way to experience your destination beyond the usual attractions. Often, visiting local restaurants, pubs, wineries and markets allows the traveller to learn about the local people and places producing these delicious, quality products.

Nonna Pia’s Gourmet Balsamic Reduction is one of these great local products. Made “With Love” in Whister, B.C. by Chef Norm Strim, Nonna Pia’s Balsamic Reduction is made using balsamic vinegar imported from Italy and slow simmered in Whistler, creating a condiment with a thick consistency and tangy taste.

NonaPias
(Image courtesy Nona Pia’s)

In addition to the classic balsamic flavour, strawberry-fig and rosemary infused versions of the balsamic reduction are also available, using produce from local organic farms in Pemberton, B.C. and the Okanagan Valley.

 Nonna Pia’s Balsamic Reductions can be purchased through nonnapias.com or at food outlets in B.C., Alberta and Ontario.

Use your balsamic reduction to create this Nonna Pia’s bruschetta with tomatoes and basil, topped with blue cheese drizzle and Nonna Pia’s Classic Balsamic Reduction.

Ingredients

1 rustic loaf or focaccia
4 medium tomatoes
2 oz fresh basil
4 cloves fresh garlic
½ tsp salt
½ tbsp fresh squeezed lemon juice
1 tsp fresh ground pepper
8 fl oz olive oil
125 g Danish blue cheese
3 fl oz milk
Nonna Pia’s Classic Balsamic Reduction

Bruschetta mix

  1. Dice tomatoes into ¼ inch pieces and place in medium size mixing bowl.
  2. Remove basil leaves from stems and dice leaves finely and add basil to bowl
  3. Peel garlic and crush using garlic press into bowl with tomatoes and basil
  4. Add olive oil and salt and pepper and mix thoroughly, allow to rest for 30 minutes to infuse flavours
  5. Cut loaf in half horizontally and place both halves on baking sheet.
  6. Spread bruschetta mixture evenly over both halves. Drizzle remaining oil from mixture on bread evenly.
  7. Place baking sheet in preheated oven (350 degrees) and bake for 15 minutes.

Blue cheese drizzle (use hand mixer to blend)

  1. Place blue cheese in mixing cup that will fit the head of hand mixer
  2. Add milk and blend with hand mixer. Add lemon juice and mix until the consistency is that of a creamy dressing.
  3. Place mixture in piping bag. If you don’t have a piping bag, take a small Ziploc bag and put mixture into it. Make a small cut on one of the bottom corners of the Ziploc bag. You will squeeze the drizzle through that hole onto the bruschetta. Do not make the cut too large, an 1/8th of an inch at most.
  4. Once bruschetta is cooked, remove from sheet and place on plate, cut into personalized pieces
  5. Generously drizzle balsamic reduction on bruschetta and follow with blue cheese drizzle forming a lattice with the two colours (black and white).

Recipe courtesy Nonna Pia’s

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1 comment

  1. Carmela Romano | August 28, 2012 at 11:40 pm

    I cannot get onto your Nonna Pia’s web recipe’s..did you change the site?

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