Wedding Menu- Crostini

Crostini Bites

 Crostini is easy! And you can put anything on top that you want. All you need is a small baguette, slice it up into thin rounds; place on a baking sheet, drizzle them with olive oil, and toast in the oven until just golden. Watch them close!! They can toast fast… I’ve seen a few trays burn and had to start over!

 The recipes here are for the spreads and toppings. First is Roasted Cauliflower with sautéed mushrooms. The second is a White Bean spread with fresh tomatoes and herbs.

Roasted Cauliflower and sautéed Mushrooms

Cauliflower Florets (from ½ head)

Olive Oil

Salt and Fresh Ground Pepper

1-2 cloves Garlic- smashed

Fresh chopped Thyme

2 cups sliced and diced Mushrooms (**Mushrooms shrink to about half their raw volume when cooked. Adjust measurement if necessary.)

3 Tbsp Olive Oil

Salt and Pepper

Truffle Oil(This is the secret ingredient!!)

Micro Greens for garnish (optional)

 Preheat oven to 400°F. Toss the Cauliflower with Oil, Salt, Pepper, and smashed garlic. Spread evenly on a baking or roasting sheet. Roast in the oven for approx. 15 minutes or more, some of the edges of the florets will just be turning golden.

 Meanwhile, slice and dice your mushrooms. In a large sauté pan, heat olive oil on med-hi, add mushrooms, stirring occasionally. Add salt and pepper to taste and cook down until all the mushroom juices are gone. Set aside to cool for later assembly of the crostini. Sautéed mushrooms will keep in a sealed container in the fridge for 5 days. (**Note- Mushrooms when salted or cooked will release their ‘water’. At first the mushrooms in the pan will soak up all the olive oil and it will seem dry- wait- the mushrooms will start to release their juices and soften. Some of the juice will be re-absorbed as new flavor and the rest will evaporate with cooking.)

 In a food processor or blender combine roasted cauliflower and fresh chopped Thyme and blend until smooth. You may add a drizzle more olive oil to help with the creamy texture. 

 For Assembly: Spread Cauliflower mixture evenly on the toasted crostini. If using micro greens, put a bit on before a small spoonful of the mushrooms. Finally, drizzle with truffle oil. Beautiful! 

White Bean Spread with Fresh Tomatoes

1 can Cannellini beans (or Great Northern beans)

1 small head of Garlic

Olive Oil

Fresh chopped Rosemary

Fresh Tomatoes- sliced

 Roasting Garlic: Preheat the oven to 400°F. Peel away the outer layers of the garlic bulb. Leaving the paper skins of the individual cloves intact. With a knife, cut off ¼ to ½ inch off the top of the bulb, exposing the individual cloves of garlic.

 Place the garlic head(s) in a small baking pan; muffins pans work good. Drizzle a couple teaspoons of oil over the head. Use your fingers to rub it in so the head is well coated. Cover or wrap the head with foil. Bake for 30-35 minutes, or until the cloves feel soft.

 Allow the garlic to cool. Then use a small knife to cut the skin around each clove. Use a tiny cocktail fork to pull or squeeze the roasted garlic out of their skins. 

 In a food processor, Blend together the Beans, roasted garlic (start with 1 Tabelspoon- add more garlic if you love it!), Rosemary, and a bit of olive oil to smooth it out.

 And the Assembly: Spread Bean mixture evenly on the toasted crostini. Add a slice of tomato, and finally the micro greens (basil micro greens work well here). If you want, fresh ground pepper and a tiny drizzle of olive oil to finish.  Enjoy…