It’s not always convenient purchasing a freshly baked baguette to serve with so many appetizers. Thankfully, there’s always crostini, which can be made ahead and stored in a tin several days in advance.
Season the crostini to complement the flavors of what you plan to serve. For example, my Rabbit & Pork Belly Terrine requests a bit of pepper – perhaps a tad of ground fennel. My friend Debbie’s super-simple Gorgonzola-Pear Spread would be happy simply served with a crostini enhanced with dried parsley for color.
And if there’s no time for crostini or a baguette, a plain water wafer, such as Carr’s, is a good choice.
Deviled Eggs (aka: Stuffed Eggs) have taken on star-status in the past few years. No more are a plate of these rich and tantalizing mortals content to find themselves nestled up to a Maraschino Cherry Jello Mold on a boomerang-patterned formica counter. For good reason. Stuffed eggs are a great canvas for a variety of flavors. A perusal through the web … Full recipe post »
For a blast of bright August flavor on a frigid January day, try roasting tomatoes. Baking or roasting transforms the winter tomato, minimizing the mealy texture and maximizing their sweet flavor. Last weekend I concocted the recipe below, and brought the appetizer (pictured above) to a party. I saved time by having the baker slice the baguette and … Full recipe post »
One Response to Basic Crostini – The perfect canvas for cheese, patés, dips and spreads
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It’s not always convenient purchasing a freshly baked baguette to serve with so many appetizers. Thankfully, there’s always crostini, which can be made ahead and stored in a tin several days in advance.
One Response to Basic Crostini – The perfect canvas for cheese, patés, dips and spreads