Tartines Two Ways

I enjoy making these tartines for appetizers or with a bowl of soup for a light meal.  They are always a hit and pretty quick and simple to make but they always look impressive when served in large quantities!

Ricotta and Cucumber Tartines
1 baguette
olive oil
1 cup ricotta
1/4 chives
1 english cucumber
salt and pepper
Mix ricotta, chives, salt, and pepper in a medium bowl, set aside.  Slice baguette and place on a sheet pan.  Drizzle with olive oil and sprinkle lightly with salt and pepper.  Broil until toasted on top.  Remove and spread with a generous spoonful of cheese mixture.  Layer with sliced cucumber and season with salt and pepper.

Here is a link to a similar fava bean tartine...I based mine on one from La Tartine Gourmande.

Breakfast Toasts

These two breakfast toasts were inspired by two Barefoot Contessa recipes I have made before as appetizers. The first makes a great appetizer without the egg on top...but makes an even more delicious and complete breakfast "toast." I think the egg really enhances the entire dish. The second is super simple. Here I used a store-bought ricotta cheese and added a little flavor with green onions. The original recipe uses multiple herbs with dill being the main flavor component you taste...but this simpler version turned out super tasty as well.
1 Tuscan-style loaf, sliced
1 clove garlic, peeled
3-4 oz. prosciutto
6 eggs, cooked over easy
fresh mozzarella cheese
1 cup fresh ricotta cheese
2 green onions, thinly sliced
parsley
salt and pepper

Cut 6 slices of toast in half and lay out on a sheet pan. Drizzle with olive oil and season with salt and pepper. Place under broiler until browned and crisp on edges. Remove and rub with clove of garlic while still the bread is still hot.
Lay a few slices of prosciutto on 6 of the slices of bread. Place a slice of fresh mozzarella on top of each or grate some regular mozzarella cheese on top. Place one egg on top of each toast and sprinkle with chopped parsley. In a bowl, mix ricotta cheese, sliced green onion, salt and pepper. Spread mixture onto each of the remaining 6 slices of toast. Enjoy with a hot cup of tea for a delicious breakfast!

Valentine's Dinner - Vegetable Crostini

We had a wonderful Valentine's Dinner tonight. I ended up making this tasty grilled vegetable crostini for our appetizer and then we had a wonderful Sea Bass for our main course. Tonight I wanted to tell you about this appetizer and I'll post the Sea Bass recipe another time. The crostini was scrumptious...it took a few steps, but it was worth it. The grilled bread was so crunchy and delicious and a great backdrop for the tender, slightly sweet, grilled veggies. I really like the idea of this also, since you do all the work ahead of time and then let it marinate at the end. That means you can work on something else and not worry about your appetizer until just before serving. It worked out great. We'll be having this again.

Grilled Veggie Crostini

adapted from "Simple Pleasures" by Alfred Portale

1 red pepper

1 Japanese eggplant (you could substitute zucchini or regular eggplant if necessary)

1 large red onion

1/4 cup olive oil

1 clove garlic

salt and pepper

2 t red wine vinegar

1 t dried oregano

2 basil leaves, cut into a chiffonade

8 ounces fresh bufala mozzarella (much creamier than normal mozzarella)

ciabatta bread (sliced 1/2 inch thick)

Drizzle red pepper with olive oil and place under broiler until blackened all around. Take out of oven and place in a paper bag for 5 minutes. Take pepper out of bag, peel outer skin off, take seeds out, and slice into 5-6 long sections. While that is happening, slice onion into 5-6 thick slices and cut eggplant on the diagonal into 1/4 inch pieces. Brush with olive oil, season with salt and pepper, grill until tender, 4-5 minutes. Remove.

In a bowl combine garlic, oregano, 1/4 cup oil, salt, and pepper. Pour marinade over vegetables and let them sit for 30 minutes at room temperature.

Just before serving, brush bread with olive oil and season with salt and pepper. Grill until toasted and crisp. Place warm bread on a platter. Layer with cheese (sliced about 1/8 to 1/4 inch thick) vegetables, and basil. Drizzle with extra marinade if desired.

Bacon and Egg Crostini

We've had a couple of rough nights in our house. Gabe developed a double ear infection the other day. He seems fine most of the day and then the terrible drainage begins a couple hours after putting him to bed. Once it starts he's up repeatedly through the night and he isn't easily consoled. Two nights of interrupted sleep have taken their toll, mainly on my husband. This morning I came down to find the little one sprawled out on top of Joseph...both sound asleep on the couch with Mickey Mouse playing on the tv. Mickey Mouse happens to be recorded on our Tivo because, at times like these, he is the only one that can bring calmness back into our lives.

Feeling greatly appreciative of Joseph's help I decided to surprise him with a tasty breakfast. I've only tackled poached eggs a time or two, so I was pleased with this morning's outcome. He even had seconds so I know he really liked it.

Bacon and Egg Crostini

1 baguette

olive oil

1 clove garlic

4 slices bacon (cooked-we had leftover from yesterday's BLTs so I just reheated them)

2 eggs

1 tsp vinegar

salt and pepper

flat leaf parsley

Slice bread into two 3/4" slices. Drizzle with olive oil and broil on high until lightly browned. Remove and rub with the raw garlic clove. Place cooked bacon on top of bread. Place in oven (turn the heat off first and they will stay warm from the residual heat.)

Bring a medium pot of water to a simmer, add a splash of vinegar (about 1 teaspoon). Crack each egg into a small cup or bowl. Slide the egg into the water and cook over a low simmer for 3 minutes. Once cooked, remove with a slotted spoon and place on top of the bacon. Poke egg to allow the yolk to ooze out and sprinkle with salt, pepper, and parsley.

Pesto Bruschetta II

I know, I know, this is my second pesto bruschetta post in a very short time. However, I had to share this version I made today because it was so yummy. Today was my day to host our playgroup friends. We usually get together and have a light kid-friendly lunch consisting of crackers, cheese, fruit, and meats. Today I made those trays and I also added a couple of things for the adults and this bruschetta was a hit. Tonight I'm going to make a smaller version of today's lunch. I know Joseph is going to love the bruschetta as well.
Pesto Bruschetta

1 french baguette
olive oil
4 medium-sized ripe tomatoes
¼ cup onion
½ cup fresh basil
2 cloves garlic
salt
pepper
1 cup fresh basil pesto

Cut tomatoes into 1/3 inch slices and then run your finger around each piece to remove the seeds and extra juices. Continue to dice tomatoes and place in a medium sized bowl. Add minced garlic, diced onion, and basil chiffonade (Remove basil from stems, roll like a cigarette, and slice into very thin strands.) Season to taste with salt and pepper. This can be done 10 minutes to 1 day in advance.


Cut the baguette into ¼ inch slices. Place on a sheet pan and brush with a light coating of olive oil. Broil on high for 3-4 minutes or until lightly brown . Remove from oven and let cool. Spread a layer of pesto on each piece of bread. Place a heaping spoonful of the tomato mixture on top and finish with a layer of freshly grated parmesan cheese