Three Crostini
from Tia Harrison of Avedano's Holly Park Market
This recipe was demonstrated at CUESA's Easy Market Meal program on June 3, 2008.
Crostini
INGREDIENTS:
1 sourdough baguette, sliced
Extra virgin olive oil, to taste
Sea Salt, to taste
1 cup of Redwood Hill Farms goat cheese
PREPARATION:
Brush sliced baguette with olive oil and sprinkle with sea salt. Grill on both sides or roast in a 400 degree oven until golden brown. Spread a generous amount of room temperature goat cheese on bread
Fava bean crostini
INGREDIENTS:
1 cup shelled fava beans
1 bunch mint, chiffonade (thinly sliced)
Extra virgin olive oil
Zest of one lemon
Juice of 1/2 lemon
Kosher salt
PREPARATION:
- Place fava beans in a bowl and toss with olive oil, mint chiffonade, lemon zest, lemon juice and salt. Mix together and reserve.
- Make crostini as directed above. Spoon a little of the salad onto crostini.
- Serve
Stone fruit crostini
INGREDIENTS:
2 cups walnuts
1/2 cup brown sugar
1/4 cup water
2 tablespoons cup butter
Market stone fruit (today we’re using peaches, amount depends on size of fruit but figure about 1 peach per 2 people)
Extra virgin olive oil
Sea salt
Bunch of basil, chiffonade (thinly sliced)
PREPARATION:
- Make candied walnuts: melt brown sugar, water and butter over medium heat until reduced a bit, dark brown and bubbly. Add walnuts, stirring to coat with the syrup. Set aside and allow to cool before using.
- Make crostini as directed above. Slice stone fruit and arrange crostini. Drizzle with olive oil, sea salt and basil chiffonade.
- Top with walnuts and serve.
Pickled onion and basil crostini
INGREDIENTS:
2 red onions
1 cup red wine vinegar
2 tablespoons brown sugar
1 bay leaf
1 tablespoon peppercorns
PREPARATION:
- Thinly slice red onions. Bring vinegar, brown sugar, bay leaf and peppercorns to a boil. Add onions and boil for two minutes. Pour onions and vinegar into a glass jar and refrigerate until ready to use.
- Make Crostini as directed above.
- Top with pickled onions and basil and serve.