Flavors of a dining experience that was gone too soon. 

Remember Antonio’s Italian Chophouse? Opened in June 2013 on the lower level of the Seneca Center, it kept the low lighting, fireplace, and dark paneling of the space where the long-beloved Glasshouse Grille had been, and even the white linen tablecloths, but had a ristorante menu and vibe. It was a great spot for steaks and chops, seafood, and Italian favorites or just a glass of wine at the bar.

Antonio’s was Tony Ottaviani’s expansion of his family’s popular Ristorante Ottaviani in Cumberland, Maryland. Ottaviani loved to use local ingredients and crafted weekly special dishes around what was available fresh around town. Generations-old family recipes anchored the menu, and Ottaviani imported some of his most special ingredients from Italy. His previous experience as a wine importer made for a satisfying wine list. 

Despite all of its Old World appeal and a crave-worthy Civitella—pasta with mushrooms and asparagus in a truffle cream sauce—Antonio’s was open for just a couple years. Marion Ohlinger’s Hill & Hollow opened in the space in February 2016. But while Antonio’s was still around, Morgantown magazine got Ottaviani’s recipe for his delicious Pesto Bruschetta. Buon appetito!  

Antonio’s Italian Chophouse’s Pesto Bruschetta with Balsamic Glaze

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Ingredients

  

For the pesto

• 2 cups basil leaves packed
• 3 cloves garlic peeled
• 1 tablespoon pine nuts
• ⅓ to ½ cup olive oil
• 2 tablespoons Parmesan cheese grated
• Salt and pepper to taste

For the balsamic glaze

• 3 cups balsamic vinegar
• 2 tablespoons sugar

For assembly

• 3 –4 heirloom tomatoes diced
• Italian bread cut into 1-inch slices
• 3 –5 cloves garlic peeled

Instructions

 

• To make the pesto, combine basil, garlic, and pine nuts in a food processor. Add half of the oil and blend until finely chopped. Add parmesan cheese and blend again, adding oil until the pesto reaches a spoonable consistency. Season with salt and pepper.
• To make the balsamic glaze, reduce the vinegar over medium-low heat until it is thick enough to coat the back of a spoon. Turn off heat and whisk in sugar.
• Combine diced tomatoes with one tablespoon of pesto per tomato.
• Toast bread slices on the grill or in the oven, then rub each slice with a whole garlic clove.
• Top each slice of bread with a hearty spoonful of tomato–pesto mixture and drizzle with balsamic glaze.