Crostini With Garden Puree And Parmigiano Recipes

CARAMELIZED ONION CROSTINI

Caramelized Onion Crostini image

Provided by Tyler Florence

Number Of Ingredients 0

Ingredients

Steps:

Melt 4 tablespoons butter in a large skillet over medium heat. Add 3 sliced onions, 3 chopped anchovies and 2 teaspoons chopped thyme; season with salt and pepper and cook until the onions are golden brown, 20 minutes. Slice 1 baguette in half lengthwise. Butter the bread; top with the onions, pitted nicoise olives and a drizzle of olive oil. Bake in a 400 degrees F oven until the bread is crisp, 15 minutes. Cut into pieces; top with shaved parmesan.

BLEU CHEESE CROSTINI WITH SANCERRE SYRUP AND PEPPERY LETTUCE

Bleu Cheese Crostini With Sancerre Syrup And Peppery Lettuce image

Provided by Tyler Florence

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups dry white wine, such as Sancerre or Sauvignon Blanc
1/4 cup orange blossom honey
1/2 lemon, juiced
3 tablespoons unsalted butter
1/2 baguette, cut into 1-inch slices
8 ounces bleu cheese
1 bunch peppery lettuce, such as arugula or watercress
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup toasted chopped walnuts

Steps:

Preheat the oven to 500 degrees F.
Put a sheet pan or pizza stone in the oven to get it heated up too.
Combine the Sancerre, honey, and lemon juice in a saucepan and place over medium-low heat. Simmer gently, swirling the pot around, until the wine is syrupy and coats the back of a spoon, about 15 to 20 minutes.
Butter both sides of each slice of bread. Put a nice hunk of bleu cheese on top of the baguette slices and arrange them on the hot sheet pan or stone. Bake for 5 minutes until the cheese melts and the bread toasted.
Put the lettuce in a mixing bowl and toss with the olive oil, salt, and pepper. Pile the greens on a serving platter with the bleu cheese crostini around it. Drizzle the wine syrup over the crostini and greens and sprinkle with the walnuts.

CROSTINI WITH GARDEN PUREE AND PARMIGIANO

Crostini with Garden Puree and Parmigiano image

Provided by Tyler Florence

Categories appetizer

Time 43m

Yield 25 to 30 crostini

Number Of Ingredients 10

Ingredients

1/2 pound sugar snap peas, trimmed
1 pound English peas, shelled, or 1 cup frozen petite peas
1/2 pound asparagus, tough ends trimmed
1/2 pound haricots verts or tender green beans, trimmed
2/3 cup ricotta cheese
3 green onions, green parts only, roughly chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 baguette, sliced thin, or 25 to 30 slices country bread
A block of Parmigiano-Reggiano, for shaving

Steps:

Bring a large pot of salted water to a boil. Add the peas, asparagus, and green beans and cook until bright green and crisp tender, about 3 minutes. (If you're using frozen peas, you can throw them in during the last couple of minutes, to thaw.) Drain, transfer to a bowl of salted ice water to stop the cooking, and drain again. Puree the vegetables in a food processor with the ricotta, green onion greens, a drizzle of oil, and salt and pepper to taste.
Preheat the oven to 375 degrees F.
Brush the bread slices on 1 side with olive oil and put them, oiled sides up, on a baking sheet. Bake until lightly browned and crisp, about 10 minutes.
To serve, spread the puree on the warm croutons, and top with shaved Parmigiano (shave with a vegetable peeler). Serve immediately.

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