StoneGable's Menu Monday

Often times you will find me in the kitchen with

delights from our local gourmet carry-out establishments,

where I will transform them into my own versions.

For Yvonne's 1st party I thought I would make, 
all by myself, 

Italian Crostini's 

for our little appetizers.

In my kitchen, as with my jewelry designs, I always

 say "it's all in the presentation" and know even the simplest
things can be beautiful as well as tasty.

A few basic ingredients and some baguettes &

you'll be on your way to deliciousness a bit out of 

the ordinary...and all SO simple.


Each recipe begins the same, with the bread:


Preheat your oven to 350 degrees. 
Drizzle the bread with olive oil and put on a baking sheet.
 Bake for 10 minutes on the center rack, 
flip, and bake for another five minutes or until the bread is crisp and toasted. 

Roasted Fig & Ricotta Crostini with Balsamic Vinegar

This simple combination makes the most of what the ingredients have to offer: 
Sweet earthiness, rich creaminess, and a pop of pungency to brighten it up.

For six crostini:
5 figs
3/4-cup fresh ricotta
6 slices Italian bread or baguette
Olive oil
Salt and Pepper
Balsamic Vinegar for drizzling

 After removing the bread,  turn the oven up to 400 degrees. 
Slice the figs into quarters and place on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast the figs for about 20 minutes, or until bursting and colored. Smooth two tablespoons of ricotta onto each crostini (the toasted bread) and top with three or four pieces of fig. 
Grind a little pepper over it and drizzle with balsamic vinegar.

Wine pairing: 

2010 Saetti Lambrusco, $17.
This is a great dry lambrusco that pairs naturally with balsamic vinegar—

they both come from the Emilia Romagna region in Italy.

The Fancy Ham & Cheese: Sauteed Swiss Chard with Prosciutto & Gruyère 

Something about this earthy, hearty combination
 with the pop of parsley makes this crostini the perfect snack—
or for a summer party to really knock your guests' socks off.

Makes six crostini
1 bunch Swiss chard, chopped into 1/4-inch wide pieces
1 garlic clove, minced
6 slices of prosciutto
6 thin slices of Gruyère
1 tablespoon parsley leaves
Olive oil
Salt and pepper

 Prepare the bread. 
In a sauce pan over a medium flame, add about two tablespoons of olive oil 
and add the Swiss chard with a large pinch of salt and pepper. 
Saute for about two minutes, or until just wilted, and add the garlic, 
cooking for a few minutes more. 
Pile the Swiss chard onto the crostini and add the slice of prosciutto and cheese. 
Top with a few parsley leaves.

Wine pairing: 2010 Lioco Indica Rosé, $17.
Rosé is fantastic with cured meats and cheeses, 
and will stand up to the saltiness of both the prosciutto and Gruyère.

Fava Bean & Roasted Cherry Tomato Crostini with Burrata & Basil    

                                          

  Light, simple, and the perfect dish to celebrate summer. 

Plus, BURRATA! *

Makes six crostini:
1/2-pound Burrata (one ball), cut into six slices
1/2-pound fresh fava beans, shelled (if they're hard to hunt down, fresh peas would also work)
1 pint cherry tomatoes, halved
3 tablespoons basil, finely julienned
Olive oil
Salt and pepper

Prepare the bread.
  Turn the oven up to 400 degrees.

 Place the cherry tomatoes on a baking sheet with a silicon pad or parchment, 

drizzle with olive oil, and sprinkle with salt and pepper. 

Roast the tomatoes for about 20 minutes, or until bursting and colored. 

Meanwhile, boil a small pot of well-salted water and prepare a small ice bath. 

Add the fava beans to the water and cook for about 90 seconds, until they bob to the top.

 Immerse them in the ice bath and peel the rubbery outer shell away. 

Smooth a slice of Burrata onto each crostini and top with about 10 fava beans 

and six cherry-tomato halves. 

Grind a little pepper over it, drizzle with olive oil, and top with the basil.

Wine pairing: 

2010 Chidaine Touraine, $13.50.
A Sauvignon Blanc always pairs well with fresh green herbs 

and will add dimension to the soft fava beans and creamy Burrata.

* Burrata is a special mixture of mozzarella & heavy cream

go here for recipe

Sauteed Mushroom Crostini with Roasted Garlic, Jimenez Sherry Vinegar, and Truffle Oil

Earthy, almost meaty, mushrooms with sweet roasted garlic 
make this vegetarian option a slam-dunk for any entertaining occasion. 
Plus, the pungent acidity of vinegar and that wow-factor of truffle oil 


Prepare the bread.
  Turn the oven up to 400 degrees. In a saute pan over a medium flame, add about two tablespoons of olive oil and brown the shallot. Add the mushrooms and a large pinch of salt and pepper. Saute for about 15 minutes, or until the mushrooms are browned and just getting soft. Add the thyme and cook for a minute or two longer. Add the vinegar and stir to combine. Turn off the heat and drizzle with a little truffle oil (a little goes a long way). In the meantime, wrap the peeled garlic in aluminum foil with a tablespoon of olive oil and a pinch of salt, and roast in the oven for about 45 minutes until soft and deep golden brown. Smear a roasted clove on the crostini and pile with mushrooms. Finish with a few fresh thyme leaves.really elevate this dish to something truly special.

For six crostini:
1 pound of mushrooms, chopped into 1/4-inch pieces
1 teaspoon thyme, chopped
1 shallot, finely chopped
2 tablespoons Jimenez Sherry Vinegar
6 cloves of garlic
Olive oil
Salt and pepper
Truffle oil


Wine pairing: 

2007 Alois Settimo, $17.
The red-cherry hints in this wine is a match made in heaven with the earthiness of the porcini and thyme.

I hope you enjoy these little crostini's, the fig one is my favorite, but when

I cannot find figs I'll go with any or all of the others. 

All fresh ingredients and just a bit more pizazzy than the

sun-dried tomato crostini we usually see.

The dinner following my little crostinis would go something like this:




Grilled Pork Tenderloin Medallions with Fig Preserves
Fingerling Potatoes
Green Salad garnished with 
Feta Crumbles, Artichoke Hearts & Mandarin Oranges

cut your tenderloin into medallions

re-stack on heavy aluminum foil 

drizzle fig preserves over entire length

add fresh rosemary to taste

pepper to taste

close aluminum foil and grill over hot coals

meat will brown inside foil covering

beautiful on your plate
very uncomplicated and not at all heavy

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Happy Menu Monday!

all food photos taken by me
wine photos from the Internet