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| Pea and Basil Crostini |
It's 5pm; I love nothing better than sitting my children down to eat together at the kitchen island while my husband (and guests) relax with a drink and an appetizer. I'm not a "sit down at the table" type for appetizers; I like us to hang around our kitchen island sharing the drinks, food and chat.Then we pack the kids off to bed; mine go super early, then sit down dinner without them. Bliss...
So in that vein, I'd like to share a couple of my recent appetizers. We had invited a bunch of friends to dinner a couple of weekends ago but babysitters and circumstances meant we ended up having "date night" at home together. I had planned a nice meal nevertheless, and it all started with a little pea and basil crostini. So incredibly simple and yet immensely tasty. I love bread in any way shape or form so a crostini appeals to me endlessly.
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| Sundried tomato and Artichoke Crostini |
Staying in that mode, we had friends to stay with us over the Easter weekend, so another excuse for a bread topped appetizer. I trotted out one of my tried and true creations; based on a whole living recipe. Sundried tomato and artichoke spread. It has feta and toasted pine nuts in it which combined with the other ingredients in the food processor make for a completely delicious crostini.
Sorry I'm only getting around to writing these up today; it's been a very busy time here and I'm heading home to Ireland with the kids on wednesday. Watch this space for inspiring menus from our visit; the last time we visited home, my creative cooking got a major boost by having a break from cooking everyday. We stay with family when we're at home and most are excellent cooks, so I find it very inspiring for my own cooking.
The kids and I will be over there for almost a month and my husband will bring up the rear in a couple of weeks time. Then we'll all head to Scotland to see his family and attend his sister's wedding. All good! I hope to post some interesting bits, here and there, from our travels and give a few plugs for my favorite eateries along the way.
In the meantime try these out.
I make my costini with whatever bread I have on hand. I tend to buy and freeze french breads and ciabattas with these in mind. Then I slice the bread approx 1/2 thick, brush a little olive oil on both sides and toast in a 350°F oven for 20 minutes, turning the toasts over halfway.
Pea and Basil Crostini
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| Pea and Basil Crostini (a big hit with my kids) |
Ingredients
1 bag of frozen peas
a handful of basil (or mint) leaves
a small glug of olive oil (approx 2 teaspoons)
salt and pepper to taste
Directions
- Bring a small pot of water to the boil and cook the peas for approx 2 minutes
- Drain the peas and place in the food processor with the basil and olive oil
- Pulse until almost smooth
- Add salt and pepper to taste
- Smear on the crostinis
Sundried Tomato and Artichoke Crostini
(based on a whole living recipe: http://www.wholeliving.com/recipe/sun-dried-tomato-and-artichoke-dip?backto=true&backtourl=/photogallery/best-snacks-for-work)
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| Sundried tomato and Artichoke Crostini |
Ingredients
1 9 oz box of frozen artichokes (defrosted)
1/2 cup low fat feta
1 garlic clove
the zest of 1 lemon
2 teaspoons lemon juice
1/2 cup sundried tomatoes (oil packed)
1/4 cup pine nuts, toasted
1/2 cup basil leaves
salt and pepper to taste
Directions
- Place everything except the pine nuts in the food processor and pulse until still a bit lumpy; it's nice the be able to distinguish the different ingredients in each bite.
- Stir in the pine nuts and season.
- Smear on the crostini
Enjoy!!!