Garlic-Herb Encrusted Crostini
By: Rich Bendorf, ofm
Mix following ingredients in a small bowl and set aside:
1T Minced Garlic
1t Sea Salt
1t Pepper
4T EVO (Extra Virgin Olive Oil)
1t Italian Herb Mix
3T Parmagiano-Regiano Cheese (or Parmagiano)
- Cut French Bread or Baguette into ½ inch slices
- Place bread slices on toaster oven rack and spread mixture on to slices. Make sure to stir the mixture frequently.3.Toast until golden, about 4-5 minutes
- Serve with Mediterranean Rose’ or your favorite wine.
- Enjoy!
N.B. Try using Sour Dough bread with the recipe…it adds a tangy distinctive flavor. Also try different types of hard cheese to enhance the flavor.
Tangy Tapenade
The Provencal name for capers is Tapeno. Capers provide the unique taste and tang for this preprandial treat. Although Tapenade is adjunct to a meal, it is also great alone, on crackers or crostini, with a glass of red wine.
1 Large can of Black Olives (Mario 6 oz Dr. Wt., or equiv)
3 T drained Capers
3 T EVO (Extra Virgin Olive Oil)
2 T lemon juice
2 cloves of garlic (1 T of minced)
2 t fresh thyme leaves or 1 t dried thyme, or dry italian
Sea salt and fresh ground pepper to taste
Put all ingredients into a food processor and pulse until well mixed, but not a paste.