Saturday, October 4, 2008

More Prosciutto Shenanigans

Well folks, I have finally finished off the meats from the giant hero. It's a good thing they are cured for long preservation!
My final hurrah was a panini (of course): prosciutto, goat brie, Swiss and fig jam on sourdough from the Salty Tart. The prosciutto was a little strong, but all in all a lovely treat. It also featured my new bread find. The Salty Tart just opened in the Midtown Global Market (sadly, it replaced the Starlight Bakery, one of our favorites). In addition to fancy pastries and cakes they have really beautiful sourdough rounds. Check them out!

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