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 Pesto6 assorted red, yellow and orange peppers (3 lbs), cut into 1/4” strips2 large onions (1 ½ lbs), cut lengthwise into ¼” slices1 tsp finely chopped garlic½ tsp salt2 Tbls extra virgin olive oil1 Tbls red wine vinegarReady 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 CrostiniMushroom Topping:3 Tbls butter12 oz assorted sliced wild mushrooms (such as stemmed shitake, oyster, crimini, black trumpet)1 ½ tsp fresh thyme Thyme Vinaigrette:¼ cup red wine vinegar3 Tbls fresh thyme leaves2 Tbls mayonnaise1 small shallot, chopped½ 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.