Crostini – TasteFood

Appetizers, Condiment, Cooking for Your Health, Crostini, Fish and Shellfish, gluten-free, Main Course, recipe

Condiment Spotlight: Green Olive Tapenade (with Oven Roasted Salmon)

February 27, 2019May 10, 2020by Lynda Balslev5 Comments

The Green Olive Tapenade is a keeper.

I’ll be honest. The real star of this salmon dish is the green olive and almond tapenade. No offense to the salmon, which is sublime as always and a no-fail simple, healthy meal. But, frankly, it’s the tapenade I want to talk about: it’s positively addictive with a briny brightness that complements the buttery rich salmon. It’s also versatile. Not only is the tapenade a worthy accompaniment to grilled fish (halibut is also a good contender), it’s a great stand-alone starter spooned on crostini or sprinkled over pizzas, pasta, and grains. The good news is that this recipe makes a generous amount of tapenade, so you can refrigerate the leftovers. Then you will have extra to smear on a slice of bread or swipe a carrot stick through. You might even find yourself eating it straight up from a bowl with a spoon. I’m speaking from experience.

Recipe: Roasted Salmon with Green Olive Tapenade

Active Time: 10 minutes
Total Time: about 40 minutes
Serves 4; Makes about 1 1/2 cups tapenade

Tapenade:
8 ounces pitted green olives, such as Castelvetrano or a mixture of green olives
1 ounce raw almonds, toasted, coarsely chopped
1 anchovy, drained
1 large garlic clove
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly ground black pepper

Salmon:
4 (6 ounce) salmon fillets, pin bones removed
2 tablespoons extra-virgin olive oil, plus extra for garnish
Juice of 1/2 lemon, plus 4 lemon wedges for serving
Salt and freshly ground black pepper

1. Make the tapenade: Place all of the ingredients in the bowl of a food processor and process to a coarse paste, without letting it get mushy. (The tapenade may be stored in the refrigerator for up to three days.)
2. Heat the oven to 350°F. Arrange the salmon in one layer in a roasting pan, skin side down. Drizzle with 2 tablespoons oil and the lemon juice. Lightly season with salt and pepper. Bake in the oven until the salmon is just cooked to your desired doneness, about 25 minutes for medium, depending on the thickness of the filets.
3. Transfer to serving plates and top each filet with about 2 tablespoons of the tapenade. Serve with a lemon wedge.

Appetizers, Crostini, entertaining, Grilling, Summer, Vegetables and Salads, Vegetarian

Tomato Bruschetta

May 27, 2014June 9, 2019by Lynda Balslev7 Comments

Posted by Lynda Balslev

When I make tomato bruschetta, my family always says, “Summer food!” And so it is – especially when it’s made on the grill. Everything happens on our grill year round, I mean, during the summer. For this recipe slices of baguette get all toasty and charred on the Weber. Believe me, it’s worth the step for the flavor and saves you from the heat of the oven broiler. The grilled bread is then smothered with fresh chopped tomatoes infused with fresh basil from the garden, garlic and a glugg of olive oil. So simple, so good. If you could have summer in a mouthful, this would be it.

Tomato Bruschetta

I like the rustic presentation of halved baguette sections. Alternatively, slice the baguette on the diagonal 1/2-inch thick. Serves 4 to 6.

1 1/2 pounds vine ripened tomatoes
3 garlic cloves
2 tablespoons extra-virgin olive oil
1/2 cup basil leaves, torn in small pieces
Salt and freshly ground black pepper
1 baguette

Cut each tomato in half, and scoop out the juices and seeds with your fingers or a small spoon. Cut the tomatoes into 1/4-inch dice and place in a bowl. Add 1 minced garlic clove, the olive oil, basil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Gently stir to combine and taste for seasoning. If you don’t have super sweet tomatoes yet, a pinch of sugar may be added.

Cut the baguette crosswise into 3-inch sections. Halve each section lengthwise.
Grill the bread slices until toasted, turning once. Arrange on a platter cut-side up. Peel 2 garlic cloves and slightly crush with a knife. Rub the garlic cloves over the bread.

Appetizers, Crostini, entertaining, Fruit

Figs and Brie

August 29, 2013February 5, 2019by Lynda Balslev11 Comments

Figgy cheese – or would that be cheesy figs?

Simplicity combined with fresh ingredients is the essence of great summer food. There need not be a lot of fuss when produce is at it’s peak in flavor. Keep it simple so that nature’s flavors shine through. I made these figs as an appetizer the other night with a minimum of ingredients in 10 minutes. You can too.

Oven Roasted Figs and Brie with Thyme

Drizzle a little honey over the figs after they roast, if desired. These figs were so sweet and sublime I chose not to add anymore sugar. These figs are also delicious on crostini.

Makes 12

6 large ripe fresh figs, halved lengthwise
4 ounces soft rind cheese, such as brie, camembert, reblechon
Extra-virgin olive oil
Salt and freshly ground black pepper
Fresh thyme sprigs

Heat the oven broiler. Place the figs in a cast iron pan or baking dish cut-side up. Slice the cheese and cut in squares no larger than the width of the figs. Lay the slices in the center of the figs. Broil until the cheese is melted and lightly golden. Remove from the oven and drizzle with a little olive oil. Lightly season with a few pinches of salt and a grinding or two of black pepper. Garnish with fresh thyme. Serve immediately.

Appetizers, Crostini, entertaining, Fish and Shellfish

Smoked Trout Pate

December 20, 2012November 28, 2014by Lynda Balslev5 Comments

Smoked Trout Pâté is the ideal recipe to have on hand for the holidays. Not only is it a snap to prepare, it’s versatile; elegant enough for a fancy party and simple enough for a fireside dinner. The ingredients are minimal and may be purchased in advance and stored in the refrigerator, ready to be blitzed at a moment’s notice or a surprise guest’s arrival. The smoky trout is fluffed and lightened with lemon and cream cheese, then crowned with crunchy toasted almonds and fresh chives. The flavor is so addictively good you might want to double up on the quantities, so you can make a separate stash for yourself.

Smoked Trout Pâté

Serve the pâté on baguette slices, pumpernickel rounds, or cubed pumpernickel bread. Don’t hold back on the almonds. Their nutty flavor and crunchy texture are what set these canapes apart. Smoked mackerel may be substituted for the trout. Makes about 2 cups.

Pâté:
8 ounces smoked trout (or mackerel), skin and any bones removed
6 ounces cream cheese, room temperature
1/4 cup grated onion with juices
1/4 cup fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground black pepper, plus extra for garnish
1/2 teaspoon Tabasco

Thinly sliced European-style pumpernickel squares, rounds or baguette slices
1/3 cup almonds, toasted, coarsely chopped
Chopped chives

Process all of the pâté ingredients in the bowl of a food processor until light and smooth. If too thick, add a little more lemon juice. Transfer to a bowl. To serve, smear on pumpernickel bread or baguette slices. Sprinkle with almonds and chives.

Appetizers, Christmas, Cooking for Your Health, Crostini, entertaining, Fish and Shellfish

Cooking for your Health: Smoked Salmon Tartare

November 25, 2012November 25, 2012by Lynda Balslev8 Comments

~ Smoked Salmon, Greek Yogurt, Lemon, Dill, Chives, Whole Grain Bread ~

Party food can be healthy, too. In fact, during the festive season, it’s important to have a few healthy recipes up our sleeves that are fancy enough to be invited to the holiday table while balancing the season’s excess. Smoked Salmon Tartare is a perfect multi-tasking appetizer: It has fresh, bold flavors, is rich in protein, B vitamins, and calcium and is low-fat to boot. It may be dressed up and served on brioche toasts, or kept more casual, presented on baguette slices, or, in this case, whole grain pumpernickel bread. Garnish it with fresh herbs and lemon, and don’t forget to pass the champagne – it’s the party season, after all.

Smoked Salmon Tartare

For best results, finely chop the salmon, onion and chives in similar minced size. I prefer to do this by hand with a knife, rather than use a food processor, which will often create a paste.

8 ounces smoked salmon, finely chopped
1/4 cup finely chopped red onion
2 tablespoons Greek yogurt
2 tablespoons fresh lemon juice
2 tablespoons finely chopped dill
1 tablespoon finely chopped chives
Whole wheat or pumpernickel rounds
Sea salt
Freshly ground black pepper

Finely dice the smoked salmon. Transfer to a bowl. Fold in the onion, yogurt and lemon juice. Add the dill and chives and gently combine. Mound spoonfuls of the salmon on pumpernickel or whole wheat rounds. Sprinkle with sea salt (to taste) and freshly ground black pepper. Serve garnished with lemon segments.

Appetizers, Crostini, Fish and Shellfish, salad

Warm Smoked Salmon Salad Tartines

August 20, 2012August 20, 2012by Lynda Balslev14 Comments

~ Warm Smoked Salmon, Kale, Lemon, Capers, Parsley ~

I was gifted some loot this weekend. Loot, for me, often comes in the edible form, and this gift – a 2 pound package of warm smoked Alaskan salmon – didn’t disappoint. It managed to sit in my refrigerator for all of 18 hours before I couldn’t stand it anymore and ripped the plastic wrapping open for a taste. And another. Before things got too out of hand, I decided to whip up a recipe to use the rest of the salmon before I devoured the whole slab of fish. Naturally, I needed to taste the recipe as I tweaked it, so a small, er, nicely sized bowl managed to remain untouched until dinner when we made these as an appetizer.

Smoked Salmon Salad Tartines

Depending on your mood (or where you might like to be) these can be called tartines, bruschette or open-face sandwiches. For a lighter version, omit the bread and serve the salmon salad simply on the kale leaves. Warm smoked salmon is available in fish markets and specialty stores. To learn more about how it’s prepared, read here.
Makes 10.

10 ounces warm smoked salmon, flaked
1/4 cup finely chopped red onion
1/4 cup chopped Italian parsley leaves
2 tablespoons freshly squeezed lemon juice
1 tablespoon Greek yogurt or sour cream
2 teaspoons capers, chopped
1 to 2 teaspoons Sriracha or hot sauce, to taste
1 teaspoon freshly ground black pepper
10 slices baguette, cut 1/2-inch thick, or 5 slices peasant/levain bread, cut in half
Extra-virgin olive oil
Sea salt
10 Tuscan kale leaves (or baby gem lettuce leaves)
1/2 lemon

Combine the salmon, onion, parsley, lemon juice, yogurt, capers, Sriracha and pepper in a bowl. Mix with a fork to thoroughly combine. Brush the bread with olive oil and lightly sprinkle with sea salt. Toast in oven until light golden on both sides. Remove and cool slightly. Tear 2-inch tips off of the kale leaves. (Save the rest of the kale for another use). Place a leaf tip on bread. Brush with olive oil. Spoon salmon salad over the kale. Squeeze with half lemon.

If you like this, you might enjoy these recipes:
Tuna Melt from Bona Fide Farm Food
Roasted Tomato Tartine from the Kitchn
Bruschetta with Chanterelles and Brie from Herbivoracious
Avocado Bruschetta with Balsamic Syrup from TasteFood
Peach and Blue Cheese Bruschetta with Honey and Thyme from TasteFood
Roasted Salmon with Green Olive and Almond Tapenade from TasteFood

Appetizers, Crostini, Vegetables and Salads, Vegetarian

Avocado Bruschetta with Balsamic Syrup

June 12, 2012July 4, 2012by Lynda Balslev22 Comments

Avocado, Balsamic Syrup, Sea Salt, Grilled Bread

The avocado is a healthy staple in our California kitchen. Avocados are packed with vitamins, minerals and fiber and high in monounsaturated fat. They are rich in potassium, zinc, and B vitamins, as well as vitamins C, E and K. Due to their creamy texture and subtle flavor, the avocado is a perfect base for dips, drinks and even ice cream, while their coolness provides a foil to spice and heat in salsas and salads. Having said that, my favorite way to eat an avocado is on grilled bread with lemon and sea salt. When I feel extra fancy, I reduce balsamic vinegar to a viscous syrup which I paint on the avocado slices. The only adornment required is a pinch of sea salt and a shower of black pepper. It’s simple, sublime and all about the avocado. Continue reading Avocado Bruschetta

Appetizers, Crostini, Vegetarian

Ramped Up Crostini with Ricotta and Pea Shoots

April 21, 2012February 5, 2019by Lynda Balslev14 Comments

~ Crostini with Ramps, Pea Shoots, Ricotta, Mint and Lemon ~

Spring is the time of new beginnings when fresh shoots and early leaves offer a taste of the season to come. Like a teen, these less mature greens are a contrast of nice and naughty – tender yet sharp in flavors that will develop and smooth with maturity. In this simple recipe, chopped ramps add bite and attitude to fluffy ricotta which is smeared over crostini and topped with a jumble of sweet, tender pea shoots. Little else is needed except a pinch of fresh mint and a squeeze of lemon to shout spring and make these crostini pop.

Note: This recipe is a finalist this week in Food52’s recipe contest for “your best allum.” Head over to Food52 and check out the contest and all of the other delicious goodies on their site, which just received an award from the James Beard Foundation for Publication of the Year!

Crostini with Ramps and Shoots

Ramps are wild leeks and resemble a scallion. Their long, broad green leaves and burgundy tinged bulb are edible. Green garlic is young garlic and also resembles a scallion. Green garlic may be substituted for the ramps.

Makes 8

8 one-inch thick baguette slices, sliced on the diagonal
Extra-virgin olive oil
1/2 cup whole milk ricotta
Sea salt
Freshly ground black pepper
1/4 cup finely chopped ramps or green garlic, bulbs and stems only
1 tablespoon finely chopped mint
1/2 teaspoon finely grated lemon zest
Generous handful pea shoots
1/2 lemon

Preheat oven to 400 F. Lightly brush bagette slices with olive oil. Arrange on baking sheet. Bake in oven until golden brown on both sides, turning once, 12 to 15 minutes. Remove.
Mix ricotta, 1 tablespoon oil, 1/2 teaspoon salt and black pepper in a bowl until fluffy. Stir in ramps, mint and lemon zest. Spread ricotta on baguette slices.
Top crostini with a large pinch of pea shoots. Drizzle a little olive oil over crostini, followed by a squeeze of lemon juice. Sprinkle with a few grains of sea salt and black pepper.

Appetizers, Autumn, Fall, Crostini, Vegetarian

Pear, Blue Cheese and Arugula Bruschetta

November 3, 2011August 12, 2014by Lynda Balslev22 Comments

~ Pear, Blue Cheese, Arugula, Walnuts, Levain ~

Who knew leftovers could taste so good? Day old country-style bread studded with cranberries and walnuts, a chunk of Point Reyes Blue cheese and miniature red pears were remnants of a cheese board I made over the weekend. Day old bread, as un-sexy as that may sound, is a kitchen workhorse – resurrected as toast, crostini, breadcrumbs; folded into puddings and dressings, or swathed in egg and pan-fried. I kept it simple. I topped lightly toasted bread with slices of the blue cheese and pear (culinary best friends), and freshened the pile with a few wisps of arugula and a brush of lemon. What were last weekend’s cheese board stars and today’s less-than-fresh bread made a comeback in this delicious appetizer.

Pear, Blue Cheese and Arugula Bruschetta

If you don’t have a fruit and nut bread, use a country style or levain bread and top the bruschetta with coarsely chopped walnuts. Makes 4.

2 – (1/4 inch thick) slices of walnut or levain bread, halved
Extra virgin olive oil
Sea salt
2 ounces blue cheese such as Point Reyes or Gorgonzola
1/2 cup arugula
2 small red pears, halved, cored, sliced thin
Lemon
Freshly ground black pepper

Preheat oven broiler. Lightly brush the bread slices with olive oil and sprinkle with a pinch of sea salt. Broil until lightly golden on both sides, 1-2 minutes. Remove from oven and cool slightly. Arrange a layer of thinly sliced blue cheese over the bread. Cover the cheese with a few sprigs of arugula. Fan one half of a pear over the arugula. Brush the pear with lemon juice. Sprinkle with a little freshly ground black pepper. Serve immediately.

Appetizers, Crostini, entertaining, Vegetables and Salads, Vegetarian

Heirloom Tomato Tartare Verrines

September 28, 2011August 11, 2014by Lynda Balslev24 Comments

~ Heirloom Tomatoes, Burrata, Basil, Crostini ~

Before I fully throw myself into fall, I will share this recipe that takes advantage of the bushels of heirloom tomatoes we are still lucky enough to enjoy. Our warm and sunny early autumn has kept the supply of tomatoes ample and ripe. I am a sucker for heirloom tomatoes, their range of colors, patterns and bulbous shapes are eternally pleasing. In this easy recipe, I dice a variety of tomatoes and serve them in a glass, or verrine, to show off their colors. A dollop of creamy burrata and drizzle of aged balsamic vinegar results in a savory parfait that is as beautiful to look at as delicious to eat.

Considering how fresh and minimal this recipe is, it’s key that you use high quality ingredients. Choose firm yet ripe tomatoes with a range of colors, and be sure to use a good extra-virgin olive oil and aged balsamic vinegar.

Heirloom Tomato Tartare Verrines
Makes 6 small appetizers

6 slices of baguette, cut 4 inches in length by 1/4 inch thick
Extra-virgin olive oil
1 large garlic clove, lightly smashed
1 1/2 pounds assorted heirloom tomatoes, seeded, cut in 1/4 inch dice
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 burrata rounds, approx. 4 ounces
Aged balsamic vinegar
Basil sprigs

Preheat oven broiler. Brush baguette slices with olive oil. Rub with garlic clove. Arrange in one layer on a baking tray. Broil until lightly golden on both sides, turning once. Remove and set aside.
Place diced tomato in a bowl. Drizzle with olive oil and sprinkle with a little salt and pepper. Gently stir to combine. Divide the tomatoes evenly between 6 glasses. Top with a spoonful of Burratta. Drizzle with a little balsamic vinegar. Top with a basil sprig. Serve with baguette crostini.