As a child, each visit to my grandparents’ New Jersey town meant dinner at our most beloved Italian eatery. This charming seventy-five year old gem of a restaurant was—and still is—our place for crusty bread, spaghetti and meatballs, gorgeous green salads, and most importantly: family. My appetizer-style recipe homage to these wonderfully familiar childhood flavors: crisp, chewy Ciabatta slices topped with herbaceous turkey meatballs, bright citrusy arugula, and nutty shaved Parmesan.
- 2 tablespoons olive oil 2 medium shallots, minced 2 medium leeks, white and light green parts only, finely chopped and rinsed 2 medium garlic cloves, minced 2 teaspoons dried oregano Salt and pepper
- For the Basil Marinara: 1 tablespoon tomato paste 2 fresh tomatoes, rough chopped 1 28-ounce can crushed tomatoes 1 tablespoon fresh thyme, chopped 1 tablespoon fresh parsley, chopped 1/2 cup grated Parmesan 1/2 cup fresh basil leaves Salt and pep
- For the Turkey Meatballs: 1 pound ground turkey meat 1/2 cup breadcrumbs 1/2 cup grated Parmesan 1 tablespoon fresh thyme, chopped 1 tablespoon fresh parsley, chopped 1 tablespoon fresh basil, chopped Salt and pepper 1 tablespoon olive oil
- For the Crostini: 1 tablespoon olive oil 1 tablespoon butter 1 loaf Ciabatta, cut into slices 1/2-inch thick Salt and pepper
- 2 cups fresh arugula Juice and zest of 1 lemon 1 tablespoon olive oil Salt and pepper 1/4 cup Parmesan ribbons, shaved with a peeler