![]() Oh, right, and you have overzealously planned an almost too complicated multi-course meal culled from your favorite food blogs, and have no time left in the schedule or room in the oven to make another darn thing. So, put it on toast. Or bread, or thick oat-y crackers or toasted wedges of pita. Here are a bunch of ideas, some quicker than others, for holiday-worthy crostini. If you have the time, or children with idle hands, these all look pretty assembled and arranged on a platter, particularly the repetition of the shape and colors. However, if you are pressed for time, just put all of the elements on a platter in small bowls with a heap of sliced bread rounds and your guests will love getting all interactive. If you can manage, you can slice say a baguette on a deep angle to make long elegant oval slices, maybe brush it with olive oil or rub it with garlic and toast it in a low oven on a cookie sheet. Or grill it quickly to get nice grill marks. But again, fresh sliced good crusty bread is great just as is. Also check with local food markets to see if any have frozen par-baked baguettes that you can finish in the oven yourself. Here are several ideas, but definitely come up with your own with what you have on hand. Just try to mix tastes and textures. Layer something creamy/mushy on the bottom so it all sticks to the bread, and maybe top with something crunchy or colorful, or fresh herbs. Gobble gobble.
And this roasted squash on toast recipe from Jean-Georges Vongerichten is next on my list to try. | ||||||||||||||||||||||
![]() I have a really lovely huge piece in the current issue of the beautiful Green Door Magazine. It is on hors d'oeuvres for Thanksgiving and fall gatherings--including southeast asian pickled shrimp, turnip soup, mini endive salads, and stuffed fresh figs. Issues can be purchased online, in either print or digital, and some of my food piece can be found here. It even has Vincent D'Onofrio on the cover. Happy cooking. | ||||||||||||||||
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