Fall 2011 eNewsletter

Kate’s Favorite Recipes – Crostini Toppings!


I’ve got Italian food on the brain as we get ready for our trip!  So I thought I would share two great toppings for crostini.  Both are great served warm or at room temperature on top of toasts – long baguette, cut into ¼” slices, brushed lightly with extra virgin olive oil and toasted at 325 degrees until very lightly browned and somewhat crisp (about 10 minutes).  Magnifico!

Bell Pepper and Onion Crostini with Pesto

6 assorted red, yellow and orange peppers (3 lbs), cut into 1/4” strips
2 large onions (1 ½ lbs), cut lengthwise into ¼” slices
1 tsp finely chopped garlic
½ tsp salt
2 Tbls extra virgin olive oil
1 Tbls red wine vinegar
Ready made pesto (available with fresh pasta/sauces in refrig section at grocery)

Cook bell peppers, onions and garlic with salt in oil in wide heavy pot over moderately low heat, uncovered, stirring occasionally, until softened, 20 – 25 minutes.  Cover pot and continue to cook, stirring occasionally, until vegetables are very tender and just starting to brown, 20 – 25 minutes more.  Stir in vinegar and and remove from heat.  To assemble, put 1 Tbls pepper mixture on each toast and top with ½ tsp pesto (or spread pesto on toast and top with peppers).

Wild Mushroom Crostini

Mushroom Topping:
3 Tbls butter
12 oz assorted sliced wild mushrooms (such as stemmed shitake, oyster, crimini, black trumpet)
1 ½ tsp fresh thyme
Thyme Vinaigrette:
¼ cup red wine vinegar
3 Tbls fresh thyme leaves
2 Tbls mayonnaise
1 small shallot, chopped
½ cup olive oil

Melt butter in large skillet over med-high heat.  Add mushrooms and thyme. Saute until browned, about 8 minutes.  Season with salt and pepper.  Set aside.  Blend red wine vinegar, 3 Tbls thyme, mayo and shallot in blender 10 seconds.  With machine running, gradually add ½ cup olive oil; blend until smooth and season with salt/pepper.  To assemble, mound mushrooms on bread slice; drizzle each with thyme vinaigrette. 

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