All posts tagged: crostini

Goat Cheese and Kalamata Olive Crostini

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When I think of Weekend Football, hearty appetizers come to mind.  To me a good-sized piece of crostini is like eating a mini sandwich.  Except you get to see what you are eating and I fill up quickly on just 3 or 4 of these – okay maybe 5 or 6, cuz I like them. I have a reputation for not being able to keep anything green alive (although green happens to be my favorite color).  I purchased one of those bags of fresh “living” basil that has roots and dirt attached and sits in a plastic bag.  This I knew would not be difficult to keep alive so quickly brought it home and placed it in a tall glass on my kitchen window ledge.  Needless to say I was pretty self-satisfied that I had a “live” plant that I could count on being around for a couple of months or so.  I didn’t realize I was supposed to take it out of the plastic and water it weekly. I went to get some fresh …

Mex-Itali Prosciutto and Guacamole Crostini

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Here’s a quick and flavorful canape perfect for a cocktail party, or something savory for when it’s Girls Night Out at your house.  Try this little gem. Serve it alongside a platter of Kalamata olives with cheese and crackers – it completes the flavor cycle. ♥♥♥ HERE’S WHY I LIKE IT: crunch from both the baguette and water chestnut; creaminess of the cheese; rich, and tangy guacamole, and of course the satiny texture of the thinly cut prosciutto.    Three different flavors, and three different textures, all in one bite-sized appetizer!

Garlic bread with cream cheese

Insanely good garlic bread with cream cheese and herbs

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  If you enjoy garlic bread, and I mean really, really like garlic, then you will adore this recipe. Because the garlic is very prominent I don’t use regular sized slices of french bread, but rather demi baguettes, (slices are a bit larger than a long baguette loaf.) The flavor of the garlic is toned down by using the cream cheese and the slice of grape tomato.   Unfortunately these breads don’t hold their crispness to the next day, but if tossed in a fry pan with olive oil for a minute or two, (don’t put in microwave) they bounce back and work well broken up and used as garlic croutons in a salad. They are the best!

Hot Chocolate and Cinnamon Crostini

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I am told Spring has sprung as of last Tuesday, but with the weird weather we are having you could not make a bet on it and feel secure that your odds would be favorable in Vegas.  We had some sun (although you still had to wear a coat cuz it was cold), a bit of rain, a bit of sleet, a bit of hale, and oh yes, we also got a light dusting of snow.  Really, in March??   So feeling chilly, and wanting to drink something cozy, I needed a good cup of hot chocolate.  Not the kind I make late at night using Ghiradelli, the cocoa I grew up with (which by the way, is one of the best “off the shelf” cocoa you can find.)   Nope, I wanted what I consider THE BEST cup of hot chocolate in the world, and that is only found at Angelina’s in Paris, or so I was told about 10 years go.    While traveling on business I was repeatedly told that our hotel was located …