Ramp & Wild Mushroom Crostini

April 19th, 2011 § 0 comments § permalink

Makes 15-20 crostinis


1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, chopped fine
9-10 ramps, cleaned and trimmed, chopped fine
1 cup fresh morel mushrooms or other wild mushrooms, cleaned and chopped fine
2 tablespoons fresh parsley leaves, chopped fine
1 tablespoon fresh thyme leaves, chopped fine
1 tablespoon white wine
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
Baguette, sliced thin and lightly toasted
Pecorino cheese, shavings for garnish


In a medium skillet over medium high heat, add olive oil and butter. Cook garlic until fragrant, 1 minute. Add ramps and sauté another minute or so. Add the morels, herbs and wine, cook another minute and season with salt, pepper, and cayenne. Place a spoon full on a crostini and garnish with pecorino shavings.

Crostini with Blue Cheese and Pear

November 30th, 2010 § 0 comments § permalink

Serves 8


1 baguette
1 clove garlic
Extra virgin olive oil
¼ cup honey
2 teaspoons fresh rosemary, chopped fine
2 Asian pears, cut in quarters, cored, and sliced thin
4 ounces blue cheese, sliced


Preheat oven to 350°F.

Slice baguette thinly, and place on baking sheet. Rub each slice with garlic clove, drizzle with olive oil, and lightly season with salt. Bake until golden, 10 to 15 minutes, making sure to flip toast halfway through.

In a small saucepan over medium low heat, add honey and rosemary, and warm through. Set aside.

To serve, place 2 slices of pear on crostini, top with a slice of blue cheese, and drizzle with rosemary honey.

Sage & White Bean Crostini

November 29th, 2010 § 0 comments § permalink

Serves 5-6, Appetizer Portions


½ pound white beans, kidney, or navy
1 tablespoon lemon zest
3 cloves garlic
½ cup extra virgin olive oil
6 fresh sage leaves, chopped
¼ cup lemon juice
1 teaspoon white pepper
1 large baguette, sliced


Clean the beans, making sure all debris is removed. Place beans in a large pot of power.
Bring beans to a boil, and boil for 5 straight minutes. Take off burner, and let sit uncovered for 1 hour. Drain water, and refill pot with water. Add lemon zest, and return to a boil. Turn to low heat, allowing to simmer on a gentle boil for about 40 minutes, adding warm water as needed to replace evaporating liquid, then salt water and cook 20 more minutes. When beans are tender, take off heat, and cool. Strain, and reserve ½ cup of the bean liquid. Set aside.

Preheat oven to 375°F.

Brush bread with olive oil, and toast in oven.

In a food processor, place cooked beans, garlic, olive oil, sage, lemon juice, and white pepper, and purée until smooth, using the bean liquid in order to loosen mixture if too thick.
Serve generously on the toasted baguette.

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