- Each of these make about 24 unless otherwise stated
- Crostini toasts: 2 loaves of baguette yields about 100 pieces
- Slice into to 1/4 slices, brush with olive oil and bake at 350 degrees for 6-7 minutes.
- May be made the morning of the party and stored in airtight container
- Gingered Peach Crostini with Ricotta and Peach Reduction
- Stir in 1/4 tsp fresh ginger, sugar and salt into 1 cup ricotta cheese. Let chill.
- Thinly slice fresh peaches and stir in fresh ginger, brown sugar and pinch of salt
- Reduce about 2 cups of peach cocktail (from Trader Joe’s) with a few slices of ginger until it’s about 1/4 cup. Take off the heat, and add 1 TBSP bourbon and 1 TBSP butter
- Top toast with ricotta mixture, then top with peaches and drizzle the sauce
- Strawberry Basil Balsamic Crostini with Ricotta
- Stir in lemon zest, sugar and salt into 1 cup ricotta cheese. Let chill.
- Reduce 3/4 c balsamic vinegar to about 1/4 cup. Add brown sugar to taste
- Top toast with ricotta, then thinly sliced strawberry, balsamic reduction and basil chiffonade
- Apple Brie Crostini with Honey
- Place thin slice of brie onto each toast. Bake at 350 till melted.
- Top with sliced apple, honey and chopped walnuts.
- If slicing apples ahead of time, toss well with lemon juice
- Garnish with optional pomegranate or cubed pancetta
- Can be left in warmer prior to serving
- Mushroom and Goat Cheese Crostini
- Saute mixture of mushrooms with chopped rosemary. I used crimini, trumpet and enoki. Could also used a little bit of chopped bacon if desired
- Mix equal parts herbed goat cheese and whipped cream cheese for the base.
- Spread cheese mixture onto each toast and lay onto platter
- Pile on the mushrooms and garnish with chopped parsley
- Can be assembled ahead of time and kept warm
- Artichoke Red Pepper Crostini
- Combine 1 can chopped artichoke, 1/2 jar roasted bell pepper, mayo, mozzarella, parmesan, green onion
- Top crostini and bake at 350degrees until cheese is melted
- Can be assembled an kept in warmer
- Chicken in Endive
- Mince 3/4 pound chicken thighs and stir fry with 4 cloves minced garlic, 1/2 can chopped water chestnuts, finely chopped onion, oyster sauce and sweet soy sauce.
- Spoon into endive leaves right before serving.
- Garnish with cilantro and serve Siracha on the side
- Pizza Cups with Meatball and Siracha BBQ sauce (makes about 20)
- Cut Pillsbury pizza dough into 3 inch rounds and form cup into the wells of a well-greased mini muffin tin. Scraps re-roll with good results
- Prick bottoms with a fork
- Fill with cheese and a dab of TJ’s Siracha BBQ sauce
- Parbake per package instructions for about 5 minutes
- Place 1/4 Aidell’s chicken meatballs (from Costco), top with more sauce and mozarella
- Bake until crust is light brown (if too dark, the edges get too crisp)
- Garnish with parsley and hold in warmer till ready to serve
- Pig in a Blanket (aka hot dogs in a blankie per S)
- Using 1 package of puff pastry and 1 pound package Aidell’s chicken sausage
- Cut each sausage in half and cut puff pastry into thirds, then into thirds again
- Roll sausages, seal seam with egg wash and slice into 1/2 inch pieces.
- Brush puff pastry with egg wash and lay them flat. Refrigerate
- Bake at 400 degrees until light and puffy
- Brazilian Cheese Bread from Rasa Malaysia (Yields 36)
- 1 egg, at room temperature
1/3 cup olive oil
2/3 cup milk
1 1/2 cups (170 grams) tapioca flour (tapioca starch)
1/2 cup packed (about 100 grams) grated cheese
1 heaping teaspoon salt - Place all ingredients into food processor and blend till smooth (about 20 seconds)
- Scoop into mini muffin tins, about 3/4 full
- Bake at 400 degrees until light and puffy (about 17 minutes)
- Let cool slightly, then remove before completely cooled
- 1 egg, at room temperature
Nesting On A Hill 