Foodstuff: Toast to summer

When I saw the schedule for last month’s 2025 Food & Wine Classic in Aspen, I gasped and immediately called my mom. “GIADA IS COMING TO FOOD AND WINE!” I barked into the phone, and a 20-year obsession had the potential to be fully realized. 

I have been a fan of Giada De Laurentiis since “Everyday Italian” first aired on the Food Network, and “fan” is likely a radical understatement. I own all her cookbooks, have seen all her television appearances, and follow her on social media, and readers of this column may remember that I joyfully greeted her Aunt Raffy at the Basalt Sunday Market a couple of years ago, much to Raffy’s confusion. 

So there was NO WAY I was going to miss my chance to see the celebrity chef in person as she appeared on behalf of Oceania Cruises to promote her on-ship restaurant menu. I managed to contain myself throughout the demonstration, even though my hand shot up so fast to volunteer for each cooking session that the woman to my left actually remarked about it. I didn’t get selected to go onstage (they could probably smell my desperation even though I was seated in about the second-to-last row), but I scarfed samples of a crostini, a baby bowl of lemon spaghetti, and individual tiramisu, and was determined to say hello and get a photo.

Hands sweating, I marched to the stage like an enormous dork after the show and said a bunch of nonsense about cooking at altitude as Giada’s (very) patient assistant snapped a few pics. I also realized I should have probably taken a few more photos of the delicious food we enjoyed in the seminar so I could share one of the recipes with you today:

Crostini with ricotta and summer mostarda

Crostini

• Serves six to eight

Half a thin baguette

Three tablespoons of extra virgin olive oil, plus more for brushing the bread slices

One cup ricotta cheese, preferably a fresh and/or imported variety

One teaspoon grated lemon zest

A quarter of a teaspoon kosher salt

One cup summer mostarda, recipe follows

Chopped basil to taste

Preheat the oven to 400°.

Slice baguette diagonally into ¼-inch thick slices. Brush slices with olive oil, then arrange them on a baking sheet.

Bake until golden brown, 10-12 minutes. Set aside to cool.

In a bowl, whisk together ricotta, lemon zest, three tablespoons of oil, and salt. Smear a generous tablespoon onto each bread slice, then top with mostarda. Garnish with chopped basil and serve.

Summer mostarda (yields one cup)

One tablespoon extra virgin olive oil

One small shallot, diced

One large peach or 1 ½ cups frozen peaches, cut into ¾-inch pieces

One large plum tomato, cut into ¾-inch pieces

A quarter of a cup apple cider vinegar

Three tablespoons sugar

One tablespoon mustard seeds

Two teaspoon mustard powder

A quarter of a teaspoon kosher salt

One teaspoon Calabrian chile paste

One fresh rosemary sprig

In a saucepan, heat the oil over medium heat. Add shallot and sauté for two to three minutes to soften; don’t allow it to brown. Add all remaining ingredients. Add ¼ cup water to the pan and stir to combine.

Bring the mixture to a simmer and cook over medium-low heat until the fruit is softened but still chunky and the liquid is somewhat thickened, about 10 minutes. Use a heatproof spatula to stir frequently, especially as it thickens, to prevent it from scorching, and add a bit more water if it starts to seem too dry.

Cool slightly, then transfer to a jar. This can be stored in the refrigerator for up to two weeks.

De Laurentiis was tiny, darling, and I’m not ashamed to admit I finished my food before anyone around me, then wept with joy after leaving the St. Regis ballroom. Maybe I was hungover, maybe I am a crazy person, or maybe she reminded me of my Italian family and how I became so passionate about food and cooking in the first place. Grazie mille, Giada; sorry if I acted like a freak super-fan (but I’d do it again in a heartbeat!).

Katherine Roberts is a mid-Valley based writer and marketing professional who may have reached the pinnacle of her F&W weekend chef sightings. She can be reached via her marketing and communications firm, Carington Creative, at katherine@caringtoncreative.com