Original
Crostato con cacao grasso et butiro
Recipe Source: Cap CCXXXIII, Secondo libro, Scappi
Piglinosi fette di pan bianco quadre levata lor la crosta, & sottestate, & habbiasi in un piatto di argento grando, o tegametto di rame bene stagnato dentro, & fuori, onto grossamente con sei oncie di butiro fresco, & sopra esso butiro pongasi una parte del pane, & sopra il pane fettoline di provatura fresca, che non sia salata, overo d'altro cascio grasso, & spolverizzisi di zuccaro, & cannella, & sopra la detta provatura mettasi altre tanto butiro, & in questo modo faccianosi tre suoli come il primo, & diasi il foco sotto, & sopra, come si fa alle torte, però temperatamente, & piu di sopra che di sotto, & come sarà sottestato servasi caldo con zuccaro, & cannella sopra. Si potrà ancho far tal vivanda con le fette di pane indorate, & fritte, & accommodate nel sopradetto modo, & si possono ancho spolverizzar di zuccaro, & lasciar la cannella, & si può far senza provatura, ma solo con il pane senza scaldarla.
Translation
To make a crostata with fat cheese and butter, commonly called buttered
Translation Source: http://www.geocities.com/helewyse/feste_di_san_martino.html#crostata
Translator: Mistress Helewyse de Birkestad
Take square slices of white bread, with the crusts removed and baked, and have ready a large silver plate, or a shallow dish of copper well tinned inside, greased well with six ounces of fresh butter, and above this butter put some of the bread, and above the bread slices of fresh mozzarella, non salted, or other fat cheese, and powder with sugar and cinnamon, and above the said mozzarella more butter, and in this way make three layers like the first and put fire below and above, as one does for tarts, that is moderate heat, and more above than below, and when it is baked serve it hot with sugar and cinnamon above. One can also make this dish with slices of bread soaked in egg and fried, and arranged in the above said way, one can also just powder them with sugar without cinnamon and one can also make it without mozarella, but only with the bread without heating it again.
Redaction (8 servings)
Redaction Source: Mistress Helewyse de Birkestad, HL Suzanne de la Ferté
1/2 baguette of bread (2 bruschetta per person)
16 tsp butter
16 oz mozarella, fresh
2 tsp cinnamon sugar mixture
2 tsp garlic / black pepper mixture.
Method:
1. Slice bread on the diagonal into 16 slices and remove crusts.
2. Butter lightly (1 tsp or less per slice)
3. On half of the bruschetta, spread the garlic/black pepper mixture.
4. Bake all of the bruschetta at 350 F until lightly toasted
5. Place a 1 oz slice of mozzarella on each piece of toasted bread
6. Dust the non garlic'd half of the bruschetta lightly with sugar and cinnamon mixture.
7. Return to oven to melt cheese.