Cranberries are a staple for this time of year, but I always like to try something different from the traditional cranberry sauce. My suggestion? Skip serving them in a bowl and use them in a stellar mostarda-topped crostini appetizer. Mostarda is a traditional Italian condiment that combines sweet cooked fruit with a savory mustard sauce; it's often served with meat, which would make it perfect for topping pork or turkey. I was ready to try something new, so I baked up some crostini and topped them with a triple-creme goat brie, finishing with a spoonful of flavorful mostarda. Trust me: you won't miss cranberry sauce once you start popping these tasty apps. Keep reading for the recipe.
Although there's no meat, the main course should still be a showstopper, so go all out with roasted vegetable cornucopias with homemade gravy. A tender green salad with champagne vinaigrette completes the meal. Get the recipes for this wonderful menu, after the jump.
- Don't dump away that pickle juice!
- Don't dump away that pickle juice! — Chow
- El Bulli's Ferran Adrià will post his research lab recipes online. — Serious Eats
- Will Top Chef 8 be Top Chef: All-Stars? — Grub Street NY
- What a wine label says about its maker. — Salon
- A 422-foot-long California roll broke records, but had to be thrown away. — Eater
- Must-try: Turn oversized crostini into a meal. — The Kitchn
- Keep Summer alive with a preppy beach party. — Hostess with the Mostess
Although the recipe calls for roma tomatoes, the heirloom varieties were too pretty for me to pass up. That's what I love about this recipe, it's more of a suggestion than something set in stone.
Select the tomatoes and herbs you want to use. If you feel like adding in a layer of fresh mozzarella cheese between the toasts and tomatoes, do it. Want to stir crumbled feta in with the tomatoes? Why not? Just be sure to enjoy while the tomatoes are at their peak season, now! Here's the recipe.
You see, it's really fun to say the words "zucchini crostini." Try it. Say them out loud. I bet you can't help but smile, right? Since funny little things — like rhyming words that describe one of my favorite hors d'oeuvres — make me extremely happy, I knew I would not be disappointed by this recipe. I printed it on the spot and let me tell you: it's amazing!
It's simple to throw together at the last minute (it was a starter at one of my infamous impromptu dinner parties) and downright delicious. It's vegetarian-friendly and although the ingredients are basic, the flavor is rich and complex. I highly recommend you make it, so here's the recipe.
The bread can be served on its own as an accompaniment to meat or vegetables. Or turn it into bruschetta and serve as an appetizer. Rub with garlic and top with tomatoes and basil; slather with pureed white beans; or top with goat cheese and roasted strawberries. The topping variations for grilled bread are endless, so get creative! To look at my easy recipe, read more
When I saw this recipe in a recent issue of Martha Stewart Living, I knew within two seconds of reading the title that I would be making it. I love crostini and I love avocado. The fact that it also involves crispy prosciutto and manchego cheese is just a plus. To make this delectable appetizer, you don't really need any cooking skills; you basically toast baguette slices, crisp the prosciutto, and layer it with mashed avocado and shaved cheese. Seriously, these crostini are incredibly easy, and the resulting bite is sure to be a hit with guests. It's also totally versatile: it would be equally delicious to start a Mexican, Spanish, or Italian menu. Learn the uncomplicated preparation after the jump.
From the Italian market I'll purchase charcuterie, an assortment of cheese, marinated olives, grissini, nduja and crusty bread. A quartet of homemade dishes — stuffed marinated hot red cherry peppers, polpette in spicy tomato sauce, roasted asparagus wrapped in prosciutto, and arugula and fava-bean crostini — rounds out the menu. To check out the recipes I'll be using, read more