For the whole-grain bread recipe click here
Butter both sides of the baguette, add cooked ham (cotto tto) and cornichons. Bon appétit!
Blend all ingredients together. Season with salt and pepper to taste. Chill.
Slice heirloom or Roma tomatoes, season with salt and pepper; drain on paper towel. Spread pesto on both sides of the baguette, overlap tomato with mozzarella bufala slices, garnish with small basil leaves if desired. Season with aged balsamic vinegar or reduced balsamic and olive oil. Bon appétit!
Peel and cut mango into thick slices. Sautée quickly with a drizzle of olive oil, deglaze with aged baslamic and transfer onto a plate to cool. Carpet bread with cleaned watercress or arugula. Add a few slices of mango, proscuitto or coppa. Garnish with a couple of blueberries if desired. Bon appétit!