Monday, November 29, 2010
Brunoise au Jardin a la Chevre Crostini
Brunoise cut some celery, carrot and green bell pepper. (Brunoise = Very tiny uniformly diced vegetables. Thin slice the vegetables, then cut them into thin matchstick shapes and then slice across the vegetable matchsticks to make a fine brunoise.)
Place the brunoise vegetables in a baking pan. Drizzle the brunoise vegetables with olive oil and bake in a 350 degree oven for a few minutes till they are half cooked.
Cut slices of Chevre Goat Cheese and place them on top of the toast. Place the chevre crostini in a 350 degree oven just long enough to soften the cheese.
Spread the lightly roasted brunoise mix of vegetables over the cheese.
Set the crostini on a plate. Place mixed baby lettuce, black olives and some caponata on the plate. (I posted a caponata recipe in this blog in an Antipasti recipe.) Put some chopped tomato on the lettuce.
Dijon Scallion Vinaegrette recipe: Mix a splash of virgin olive oil, a splash of rice vinegar, sea salt, black pepper, dijon mustard and fine chopped scallion together to make the salad dressing.
Spoon a little bit of the vinaegrette over the lettuce.
This is a nice appetizer, light lunch or healthy snack. The half roasted brunoise of garden vegetables on the fresh goat cheese crostini are very pleasant! The caponata's balsamic sweetness is very mediterranean in flavor. The caponata is a natural accompaniment for a cheese crostini.
Just use my pizza dough recipe to make a nice textured Italian bread loaf like I did. Home made Italian bread is so much better than store bought bread. At home, you can work the dough properly so there are no large air bubble pockets in the bread. Large air bubbles are like holes in a slice of crostini. You can't melt cheese onto a hole on a piece of toast. LOL Most store bought Italian bread is not as carefully kneaded as home made Italian bread. Store bought or large bakery bread does have air holes in the bread occasionally. ... Shawna