Good Day Cafe: crostinis - New York News

Good Day Cafe: crostinis

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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
sea salt
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 eggplant
1 onion, sliced and grilled
1 oz. golden raisins
1 oz. pecorino cheese
balsamic or sherry vinegar to taste

Method:

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.

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