Creative Crostinis

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Crostini, which is Italian for "little toast", is the perfect finger food for holiday entertaining! Its quick yet classy composition makes it a great anytime snack! Whether you're looking for something savory like my prosciutto, wilted kale and pomegranate crostini or something sweet like goat cheese and fig jam spread on crusty, toasted baguette...there's something for everyone! Be creative and design your own flavorful concoction. With endless possibilities, you'll never run out of ideas for tasty pairings! 

Happy Holidays!

April

P.S. A BIG thank you to Beckie Sydlowski for graciously agreeing to photograph our epic food adventures!  XO

Pomegranate_Crostini.jpgPomegranate, Wilted Kale and Prosciutto Crostini

(serves 6 to 8)

2 turns EVOO

1 bag Tuscan kale, chopped (Try Gottschell Farms)

1 large shallot, minced

1 pomegranate, seeds removed

8 ounces thinly sliced prosciutto 

1 baguette, sliced and toasted

 

Start by thoroughly washing and drying your kale. Assure the stems are removed. Heat a large pot over medium heat. Add the EVOO, waiting to add the shallot until the oil begins to glisten. Cook the shallot until fragrant, about 30 seconds. Add the kale and cook until it is wilted and tender but not completely broken down. Season to taste with salt and pepper. Allow the kale to come to room temperature.  

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To assemble the crostini, begin by placing a folded slice of prosciutto onto the baguette. Next add the kale. Finish by topping the kale with pomegranate. Serve immediately.

 

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Goat Cheese and Fig Jam Crostini

(Serves 8 to 10)

8 ounces goat cheese (Try Flint Hill Farms)

1 jar fig jam or spread

1 baguette, sliced and toasted

 

Begin by spreading a thick layer of goat cheese onto the toast. Top modestly with jam. Serve immediately. 

 

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Liver Mousse Crostini

(Serves 6 to 8)

8 ounces high quality liverwurst

8 ounces heavy cream  

1 jar whole grain mustard

1 jar cornichon pickles

 

Place liverwurst in a large bowl and beat on medium, until smooth and fluffy. Add the cold cream to a separate, clean and preferably chilled, large mixing bowl. Whip cream on high until medium stiff peaks form. Add the whipped cream to the liverwurst and blend on low until well combined. Top each toast with mousse, followed by a small amount of whole grain mustard. Top with one half of a cornichon. Serve chilled. Store refrigerated in an airtight container, up to one week.

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