Dish of the Week » Communal's charcuterie plate

Published January 28, 2010 5:55 pm
This is an archived article that was published on sltrib.com in 2010, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

Admittedly, half of this dish wasn't created in Communal's kitchen. Good cooking starts with good ingredients that don't need to be fiddled with. (i.e. speck and other cured meats.) The other half the porcelain plate is the kitchen's territory. Along with cured olives, the pickled vegetables make even the muted cauliflower a force to be reckoned with against the silky splodge of beguiling caponata. The other dish is piping hot and filled with a silky house-made ricotta -- perfect for slathering onto crostini.

Communal (read the http://www.sltrib.com/taste/ci_14270624" Target="_BLANK">review) is at 100 N. University Ave., Provo; 801-373-8000. Hours are T-F, 11:30 a.m.-2:30 p.m., 5:30-10 p.m.; S, 5:30-10 p.m.

-- Vanessa Chang



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