Moosewood Restaurant Simple Suppers - Moosewood Collective [33]
Greek Antipasto Pita
crostini
Crostini are toasted or grilled slices of bread with tasty toppings, often served as an appetizer. For a relaxed supper, put a plate of toasted baguette slices and bowls of various toppings on the table (however many you like or have time to make) and have a make-your-own crostini simple supper night.
THE BREAD:
Many bakeries can thinly slice a baguette for you in their slicing machine. You usually get about 25 slices per average baguette. Each of the toppings recipes makes enough topping for 15 to 20 baguette-sized crostini, although the number depends on how high you pile the toppings. Of course, you can make crostini with the larger Italian or French loaves, also. The slices should be ¼- to ½-inch thick.
Toast the baguette slices. There is a difference of opinion on how toasty they should be: Some people like them just lightly toasted, while others like them very dry and crisp, almost like croutons. The bread can be toasted a couple of hours or even days ahead of time. When the slices are cool, store them in a well-sealed container or plastic bag until you’re ready to assemble the crostini.
blue cheese topping
TIME: 5 MINUTES
3 ounces blue cheese
3 ounces cream cheese, at room temperature
2 tablespoons milk, or more if needed
toasted walnut halves
Crumble the blue cheese into a bowl and mash it a bit with a fork. Mix in the cream cheese, adding a little milk if necessary to get a spreadable consistency. Spread about 2 teaspoons of the blue cheese mixture on each baguette slice and top with a walnut.
watercress topping
TIME: 10 TO 15 MINUTES
2 bunches of watercress (about 6 cups chopped)
4 garlic cloves, chopped
1 tablespoon olive oil
salt and pepper
Rinse the watercress, holding it in loose bouquets. Coarsely chop: Starting at the top, cut through the bunch about every inch until only stems without leaves are left. Discard the stems.
In a skillet on medium-low heat, sauté the garlic in the oil until golden. Add the watercress and sauté until wilted and bright green. Add salt and pepper to taste. Serve warm or at room temperature, piled on toasted baguette slices.
bell peppers & onions topping
TIME: 25 MINUTES
1 onion
2 large red, yellow and/or orange bell peppers
1 tablespoon olive oil
salt and pepper
4 small balls of fresh mozzarella cheese (optional)
Thinly slice the onion. Halve and seed the peppers and cut them into very thin strips.
Heat the oil in a skillet on medium heat. Add the onions and cook, stirring often, until softened, 3 to 4 minutes. Add the peppers and cook, stirring occasionally, until softened, 8 to 10 minutes. Add salt and pepper to taste. Serve warm or at room temperature on the baguette slices and top with thinly sliced rounds of fresh mozzarella.
serving & menu ideas
Other perfect toppings for crostini include Classic Pesto, Sicilian Chickpea Spread, Herbed Hummus, and Fresh Tomato & Mozzarella Salad.
If you want to serve crostini as an appetizer before a main dish, the combination possibilities are endless. Here are some of our favorites: Watercress Crostini before Fettuccine with Walnut Pesto, Blue Cheese Crostini before Warm French Lentil Salad, Bell Peppers & Onions Crostini with Mushroom Tortellini Soup.
broccolini cheddar melt
SERVES 2
TIME: 20 MINUTES
1 bunch broccolini (10 to 12 stems) or 1 large broccoli crown
3 garlic cloves, minced or pressed
2 teaspoons olive oil
salt and pepper
2 slices whole wheat or multigrain bread
3 ounces Cheddar cheese
Dijon or yellow mustard
Rinse the broccolini and chop it into ½ inch-long pieces. In a skillet on medium-high heat, cook the broccolini and the garlic in the oil for 4 or 5 minutes, until the broccolini is bright green and just tender. Sprinkle with salt and pepper. Add about ¼ cup of water to the pan and steam the broccolini until the water has evaporated. Remove from the heat.
While the broccolini cooks, toast the bread. Grate the cheese