Chef's Corner
Read trends and ideas from the culinary professionals at Domino Foods Inc. to help you grow your business.
Instructions
Step 1
To Make the tomato jam, combine the canned tomatoes, sugar and basil in a pot. Bring to a simmer. Break up the tomatoes with a spoon while stirring regularly until all of the water has evaporated from the mixture, then cool.
Step 2
To make the balsamic syrup, combine the vinegar and sugar in a pot and simmer until it reduces to ½ cup, then cool
Step 3
Top the baguette slices with a drizzle of olive oil and the brie cheese and bake in a 350 degree oven for 8 minutes until the bread is crispy and the cheese is melted.
Step 4
Place the baguettes on a plate, top each one with the tomato jam, a drizzle of balsamic syrup and the watercress
Meet the Chef
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Michael Ponzio is executive chef of the Union League Club in Chicago. Michael fell in love with the traditional culinary experience of Italian dining at a very young age. Chef Ponzio, who comes from a large, Italian family, grew up in a suburb just outside Chicago. So naturally, his first inspiration in the kitchen was his grandmother. Cooking became not only his skill, but his passion as well. Michael went on to receive his education in culinary arts at Kendall College in Chicago. When he is not in the kitchen, Michael spends his time with his wife and three children traveling and nurturing his passion for food and wine.
