Wednesday, May 13, 2009

Delicious crostinis on the way to the opera

My friends Øyvind and Stian had tickets to see Carmen in our new opera house May 2nd. They arrived in a rush and I had to have a quick bite ready to serve before they went , and I decided to make some crostinis - Italian toasts. A good idea, according to them both, and the sparkling wine immediately set them in an artistic mood.

Crostinis with duck confit and truffle oil, serves 2 (Yum!!)

Six thin slices of baguette
Duck confit, thinly sliced
Truffle oil

Toast the slices until golden brown and crisp.

Spread some of the fat from the confit on the warm toast.

Arrange thin sliced confit on top. Finish off with truffle oil.


Crostinis with blue cheese and jam (Serves 2)

Six thin slices of baguette
Blue cheese, crumbled
Fig conserve or apple jelly

I used Selbu blå, a mild Norwegian blue cheese, but you may use a good Gorgonzola, Roquefort, or Stilton cheese.

Most jams will do, except those from red berries as raspberry or strawberry. You can also drink a sauternes or a late harvest wine and skip the jam, alltogether.

Toast the slices until golden brown and crisp.

Crumble blue cheese on top, then add jam.

Crostinis with red pesto and parmesan (Serves 2)

Six thin slices of baguette
Barilla red pesto
Parmesan cheese, sliced

Toast the slices until golden brown and crisp.

Spread red pesto on the hot toast.

Place thinly sliced parmesan on top.

Crostinis with marinated cherry tomatoes (Serves 2)

Six thin slice of baguette
10 cherry tomatoes, thinly sliced
Olive oil
Italian herbs

Mix thinly sliced crostinis with olive oil, salt, pepper, and herbs.

Allow tomatoes to marinate in oil at room temperature for one hour.

Toast the slices until golden and crisp.

Brush a little of the oil on crostinis, place cherry tomatoes on top and serve immediately.

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