Monday, July 22, 2013

Summer Crostini

Summer provides us with so many beautiful options for crostini. Here are two killer combinations that provide fool-proof snacks and appetizers for lazy afternoons or evening entertaining. These would also be great for family picnics and day trips to the beach.  

Step one involves making the crostini. Turn your oven to 375. Grab a baguette and slice either straight across for little rounds or at an angle for longer, skinnier crostini (see both variations below). Make sure the slices are consistent in size so they all bake evenly. Lay them out in a single layer on a sheet tray lined with parchment. Brush with good olive oil (if you are feeling fancy you can infuse it with garlic and herbs) and then sprinkle with kosher salt. Bake for 25-35 min or until they are golden brown. Remove and let cool. They will be crunchy like little crackers. 

Next decide on simple, balanced toppings. Here are two delicious options:

Burrata, Heirloom Tomato, Basil, Shaved Parmesan, Balsamic Drizzle, Sea Salt, Pepper

Burrata, Prosciutto, Yellow Nectarine, Micro Basil, Balsamic Drizzle, Sea Salt, Cracked Pepper

Other favorite ingredients include goat cheese, fresh mozzarella, roasted red peppers, roasted cherry tomatoes, caramelized onions, sauteed mushrooms, grilled eggplant, olive tapenade, hummus, Persian cucumbers, pesto, dates,  and fresh herbs. 

Remember to season as you build the toppings ...sprinkle the burrata with salt ...the tomatoes too... you want to really bring the ingredients to life! I usually finish with cracked pepper last, on top of everything. 

What are your favorite combinations?  

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