The Chronicle-News Trinidad, Colorado Wednesday, Sept. 9, 2020 Page 3

Bruschetta with Basil & Tomatoes — nothing could be finer!

Bruschetta & Crostini Amazing quick meals for lazy days

Catherine J. Moser Bruschetta, from the Italian word “bruscare” Features Editor meaning “to roast over coals” is made by The Chronicle-News toasting whole, wide slices of a rustic Italian or sourdough type . Crostini are sliced Images by Pinterest and Pixabay There was such a nice email waiting for and toasted from a smaller, round, finer- me in my inbox at the office one day last week textured bread, more like a white bread ba- from a reader who was so happy to have a guette.” uncomplicated to slice. I have a trusty old ser- you’re not a fan, then by all means skip boatload of new salad dressing options. She But actually, it’s all toast and you can call rated bread knife that I’ve used for years that this part, but if you love it as much as I do then also told me how much she’d like seeing more it that, if you like, because that’s exactly what makes this little prep step extra easy. Hav- slather away. Fresh sweet onion slices always vegan recipes in this column. Well, Miss Cin- bruschetta and crostini are — toast. And ing the right tools in the kitchen can make a add a nice bite and texture to any toast combo dy, you should like what we have going today don’t we all love some crispy toast, whether cook’s life so happy. I guess that’s why I love you’re serving, so don’t forget to use them, — it’s a real vegan to go meal. And thank you it’s grilled or oven toasted. Topped with a haunting hardware and culinary stores — too. We won’t worry about our breath — we’ll for your sweet note — it really made my day. wide variety of all kinds of lovely eats these you just never know what handy dandy uten- just brush after dinner and problem solved. Classic bruschetta is considered an anti- traditional Italian savory bites are a popular sil you’re going to find next to add to your Today’s recipes offer great suggestions for pasto consisting of crisp Italian bread toasts favorite all over the world. cooking toolbox. a number of toppings and will also give you rubbed with garlic and covered with a fresh The basic difference in these savories is the Now, as far as toppings go, here’s where some good ideas for creating your own unique and basil — among other type of bread you decide to use, which gives you can remain in the classic, traditional blends. Pick up a loaf or two of artisan bread things. Bruschetta is a great way to take ad- you a huge selection to choose from. I tend to venue or wander down any number of happy and consider raiding the produce section vantage of the veggie season and use vine ripe lean to the artisan sourdough and sheepherd- trails into the creative culinary universe. of the grocery store next time you’re there. tomatoes bursting with that wonderful to- er’s loaves, because they are my favs. I like to Whatever garden picks, as well as and Come suppertime you’re going to be one hap- mato flavor we all know and love. It makes a cut the big slices into smaller more manage- meat selections, you decide to use will be won- py camper relaxing on the patio and enjoying delightful evening meal any night of the week. able slices for eating. About one half to three derful. Just keep it fresh and you’ll be fine. your own hand-held toasty bites of bruschetta Bruschetta’s kissing cousin, crostini, is quarters of an inch thick is ideal. If the slices Don’t forget to brush the bread slices with and crostini, as will your family and friends. considered an appetizer that uses small ba- are rather big, then cut them in half or in a little before toasting and then rub Happy cooking and eating, everyone! guette slices of toast brushed with olive oil thirds with the end result being about palm each slice of toast with a little garlic. Roasted and topped with an assortment of , sized. It makes a convenient hand-held base and smashed garlic cloves added as a gener- — meats and veggies. Dellalo.com defines these for all the toppings you choose to use. ous first layer adds an incredible depth of fla- Questions or comments? Please email: favorites this way. “Bruschetta vs. Crostini: French baguettes are nice to use, too, and vor to any of the toppings you choose to use. If [email protected] ~ Simple, yet totally delicious — it’s a feast fit for a king ~

Dark full-flavored honey Meanwhile, combine warm the sage and honey Bloody Mary Tomato Toast with Celery & Horseradish on Rye (such as forest honey) mayonnaise and remaining over medium-low heat until 4 tablespoons horseradish in fragrant and the honey just Prepare barbecue (medi- a small bowl. Spread 1 table- begins to bubble, about 4 min- um-high heat). Brush both spoon horseradish-mayon- utes. Remove from heat and sides of bread with oil. Place naise on each slice of rye. Top let steep for 10 minutes. Dis- bread slices directly on 1 toasts evenly with tomato card sage and let honey cool side of grill rack; place sheet mixture. to room temperature. of foil large enough to hold Lightly brush one side of bread slices on other side of Bleu Cheese, Apple & each bread slice with oil and grill rack. Grill bread until sprinkle with salt and pepper. grill marks appear on bot- Sage Honey Crostini Place slices on a rimmed bak- tom, about 3 minutes. Turn ing sheet and toast in oven bread slices over and place 5 sage leaves until golden brown, about 7 bread, grilled side down, on 1/2 cup honey 1 baguette, cut diagonally minutes. Remove from bak- foil. Place 1 cheese slice atop into 1/2-inch-thick slices ing sheet and cool. Spread each bread slice; close bar- Extra-virgin olive oil, for bleu cheese on baguette slices becue and grill bread until brushing Kosher salt and top with apples and wal- cheese melts, about 3 min- Freshly ground pepper nuts. Drizzle toasts with sage utes. Transfer bread to work 8 ounces mild bleu cheese honey. surface; cut each slice into 4 (such as gorgonzola), room MAKE AHEAD: Sage pieces. Top each piece with temperature 1/2 apple, thinly sliced honey can be made ahead and fig slice. Drizzle lightly with (preferably Macintosh or stored in an airtight container honey and sprinkle lightly Honeycrisp) for up to 2 weeks. Baguette slic- with freshly ground black es can be made 3 hours ahead pepper. Transfer to platter Preheat oven to 400 de- and set aside, covered loosely and serve. black pepper thickened and smooth; sea- grees F. In a small saucepan, at room temperature. *NOTE: Teleme is a tangy Bruschetta with Basil 4 thin slices of son with salt and more lemon Honey cheese with a soft texture simi- juice, if desired. & Tomatoes Grill bread slices. lar to that of domestic Brie. Be- Halve, pit, and thinly slice cause of its softness, it can be Crab Toast with Lemon Aioli 6-7 ripe plum or beefsteak CRAB TOAST: Toss crab- peach. difficult to slice. Ask your chee- tomatoes, diced meat, fennel fronds, 1 chile, Spoon about 1 tablespoon semonger to slice the cheese 2 cloves garlic, minced and 2 tablespoons oil in a me- 1/4 small red onion, ricotta onto each toast and for you, or partially freeze the dium bowl. Season with salt; chopped sprinkle with ground pepper. cheese before slicing it your- add more chile, if desired. 1 tablespoon extra virgin Tear prosciutto into feathery self. Teleme is available at olive oil Drizzle both sides of bread pieces and drape a few slices some specialty foods stores and 2 tablespoons balsamic with remaining 4 tablespoons over ricotta on each. Drizzle cheese shops. Havarti makes a vinegar oil; working in batches, toast Olive oil spray each with honey and top with very nice substitute. in a large skillet over medi- 6-8 fresh basil leaves, 2 peach slices. chopped um-high heat until golden Kosher salt brown, about 2 minutes per Bloody Mary Tomato Freshly ground black pep- Crab Toast with side. per to taste Toast with Celery & 1 (16 oz.) baguette or Lemon Aioli Spread each piece of toast French bread loaf with 1 tablespoon aioli. Top Horseradish on Rye 1-2 garlic cloves, peeled LEMON AIOLI: with crabmeat; cut each toast 1 large egg yolk into 4 pieces. Place a small 1 lemon, zested, juiced 1 garlic clove, finely grated 1/2 shallot, finely chopped Combine tomatoes, dab of aioli in center of each 1 pound grape tomatoes, chopped garlic, red onion, 1 teaspoon finely grated piece; serve with lemon wedg- lemon zest halved vinegar, oil, salt, pepper, and 2 tablespoons (or more) es. (Extra aioli can be used for 2 tablespoons extra-virgin basil. Set aside. fresh lemon juice dressings or dips.) olive oil 1 teaspoon Dijon mustard 1 tablespoon Sherry vin- Slice bread into 1/2 inch MAKE AHEAD: Aioli can egar thick slices. Kosher salt be made 1 day ahead. Cover 1 cup oil 1 teaspoon kosher salt Place on a tray and spray and chill. Crabmeat mixture 1 teaspoon freshly ground lightly with olive oil. CRAB TOAST: can be made 2 days ahead. black pepper Toast bread under broiler, 8 oz. lump crabmeat, Cover and chill. Note: Raw 1 teaspoon Worcestershire picked over sauce until golden, watching closely egg is not recommended for 1/4 teaspoon cayenne not to let it burn. 2 tablespoons chopped fennel fronds infants, the elderly, pregnant pepper When bread is toasted, rub 1 to 2 Serrano chiles, women, or people with weak- 5 tablespoons finely grated each piece with whole garlic seeded, finely chopped ened immune systems. fresh horseradish, divided 6 tablespoons extra-virgin 2 celery stalks, thinly sliced clove. 3 tablespoons coarsely Place bread on a platter olive oil, divided Kosher salt Grilled Bruschetta chopped celery leaves and top with tomato mixture. 4 (3/4-inch thick) slices 6 tablespoons mayonnaise Serve immediately or the country-style sourdough with Teleme Cheese, 6 slices toasted rye bread bread will become soggy. bread Honey & Figs Lemon wedges, for serving Combine lemon zest, lem- Peach, Prosciutto & 8 (5x3x1/2-inch) slices on juice, shallot, tomatoes, LEMON AIOLI: Whisk crusty country-style bread oil, vinegar, salt, black pep- Ricotta Crostini egg yolk, garlic, lemon zest Olive oil per, Worcestershire sauce, and juice, mustard, and a 1 8-ounce piece ripe cayenne, and 1 tablespoon 12 slices ciabatta bread large pinch of salt in a medi- Teleme* cheese cut into 8 horseradish in a large bowl. 1 ripe peach slices 1 tablespoon fresh ricotta um bowl. Whisking constant- 8 ripe fresh figs, or pears, Let marinate 10 minutes, (preferably sheep’s milk) ly, slowly drizzle in oil, drop stemmed, quartered length- then stir in celery stalks and Grilled Bruschetta with Teleme, Honey & FIgs Freshly coarse-ground by drop at first, until aioli is wise leaves.