Holiday Crostini
 
Entertaining during the hectic weeks surrounding our winter holidays can be stress-free and healthy with this appetizer that can be prepared ahead of time.  Take advantage of the holiday colors when you arrange the crostini on your serving platter, alternating red and green for a beautiful presentation that will wow everyone!
 
Total time:  1 hour;  Serves 15 (as an appetizer)
 
Crostini Ingredients
  • 1 loaf baggette bread, sliced ½”
  • Extra virgin olive oil
  • 2 garlic cloves
Crostini Directions
 
Pre-heat oven to 350 degrees. Lightly brush each side of the bread with olive oil, then bake until golden brown.  Cut galic cloves in half and rub one side of toasted bread.
 
 
Medditeranean Spread Ingredients
  • 1 large red onion, sliced into ½” rings
  • 2 red bell peppers, seeded and cut to 1” dice
  • 1 large Japanese eggplant, peeled and cut into 1” cubes
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon Italian seasoning
  • Salt and fresh cracked pepper
  • 3 large garlic cloves, minced
  • 1 teaspoon red pepper flakes (optional)
  • fresh parsley for garnish
Medditeranean Spread Directions
 
Pre-heat oven to 400 degrees.  Spray a large baking sheet with non-stick spray. In a large bowl, toss prepared vegetables with olive oil, seasoning and minced garlic.  If you like a little heat, add the red pepper flakes.  Spread onto the baking sheet and bake for approximately 30 minutes – you want all the veggies to be cooked through but not charred.  Take out of the oven, cool, and put into a food processor and pulse about 5-6 times, maintaining some chunky texture. Spread onto prepared crostini and top with a sprinkle of fresh parsley.You can store this spread in the refrigerator for up to three days, just bring to room temperature before serving.
 
 
Edamame Spread Ingredients
  • 1 16oz bag of pre-cooked, shelled edamame (set aside ¼ cup)
  • 1 small block of silken tofu
  • 2 large cloves garlic, minced very fine
  • juice of one large lemon, set aside zest of lemon
  • 3 tablespoons olive oil, mixed with 2 tablespoons warm water
  • 1 teaspoon garlic salt
  • 1 teaspoon cumin
 
Edamame Spread Directions
 

In a food processor, add edamame through lemon juice and blend.   Slowly add the olive oil mixture, then season wth garlic salt and cumin.  To serve, spread onto prepared crostini and top with a few soy beans and a sprinkle of lemon zest.  This spread is good either cold or at room temperature.