Chef Franklin Becker prepared crostinis in the Good Day Cafe.
Recipe for Crostini #1
1 loaf italian bread or foccaccia, slice and toasted with a little olive oil
1 pint cherry tomatoes, roasted
1 sprig thyme
1 pinch sugar
3 cloves garlic
2 oz. parmesan cheese
1 bu parsley
2 oz. pine nuts, toasted
2 oz. olive oil or lemon olive oil
1 cherry pepper
4 oz. smoked ricotta, (salvatore of Brooklyn) or ricotta
Slice the bread length wise and toast with a little olive oil till golden
Roast in a 350*F oven 1 pint cherry tomatoes with thyme, garlic, sugar, sea salt, spicy cherry pepper and olive oil.
Roast in a 350*F 1 eggplant till tender.
Grill 1 onion with salt, pepper and olive oil till tender and charred.
Take raisins and plump them in hot water with a little balsamic vinegar.
Make pesto using 1 clove garlic, sea salt, lemon olive oil, parsley and parmesan cheese.
Rub the bread liberally with smoked ricotta cheese. Top with peas to and roasted tomatoes.
RECIPE FOR CROSTINI #2
1 onion, sliced and grilled
1 oz. golden raisins
1 oz. pecorino cheese
balsamic or sherry vinegar to taste
For the second crostini, mix the eggplant, raisins, grilled onions and olive oil together with parsley and set a top toasted bread. Grate fresh pecorino cheese and serve.
There you have it!! Two variations to enjoy at your next party.