Article featured image
(Photo: Andre Baranowski)
Can you think of a better way to start any meal?

New York City may be a renowned global food hub. But just north of the Tri-State Area lies the rich, verdant Hudson Valley — home to wonderful farms, cheese producers and craft distilleries (plus restaurants that use the local products to their full use). A new cookbook, Hudson Valley Chef’s Table, is a compilation of recipes from beloved restaurants from Westchester to Columbia counties. You can count us in on this one, particularly when fresh butter and burrata is involved.

This recipe for fettunta (the Tuscan version of bruschetta or crostini) comes from chef Christian Petroni at Fortina in Armonk, NY.

Reprinted with permission from Hudson Valley Chef’s Table