Bruschetta and Crostini - Tuesday, August 11, 10:00



Bruschetta

  • 2 ripe tomatoes

  • 2 cloves garlic, minced

  • 1 tablespoons olive oil

  • 1 tablespoon balsamic vinegar - optional

  • 2 tablespoons chopped fresh basil leaves

  • 1 teaspoon kosher salt

  • 1/8 teaspoon freshly ground black pepper

  • 1/2 baguette French bread or similar Italian bread

  • 2 tablespoons cup olive oil


  1. In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly. Add the tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine. Cover and refrigerate for an hour or two if you have the time.

  2. Preheat oven to 400 degrees. Cut the baguette into diagonal slices and place on a cookie sheet. Brush the baguette slices with the olive oil and toast in the oven until golden brown, 5-8 minutes.

  3. To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread.


Goat Cheese and Peach Crostini

  • 1/2 baguette French bread or similar Italian bread

  • 2-3 tablespoons goat cheese or cream cheese

  • 11/2 tablespoons melted butter

  • 1/2 tablespoons honey

  • 10 mint leaves, chopped

  • 1 tablespoon fresh lemon juice.

  • 1-2 peaches

  1. Preheat oven to 400 degrees. Cut the baguette into diagonal slices and place on a cookie sheet. Brush the baguette slices with the melted butter and toast in the oven until golden brown, 5-8 minutes

  2. Meanwhile, slice the peaches thinly, and cut again into pieces that will fit on the toasts. Toss peach slices with honey, lemon juice and mint. set aside.

  3. Remove bread from the oven, let cool and spread slices with goat cheese.

  4. Top each toast with peaches and drizzle extra honey for sweetness.


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