The next three months have me hosting a few parties and get togethers. Alex is turning 30, Emma is turning 6, and Thanksgiving and Christmas are around the corner (I know, I know, but it is true). I usually fall into a rut with what to serve guests and I always seem to do the same people pleasing dishes every time. And although Emma is only 6, I really love putting out adult food at kids parties. The kids may love the usual pizza and sausage rolls but I always appreciate a little extra thought put in for the grown ups. It is a subconscious way to get some parents to stay too. Win win. I always try to put out at least one new dish and if you made the sun dried tomatoes from yesterday, then here is a great way to use them up! Everyone will be amazed to have sun dried tomatoes in December, believe me.
I am a huge fan of a crostini as an appetizer. They are easy to make, wow guests, and pack a ton of flavor into a handy, portable little morsel you can easily munch while quaffing your favorite cocktail.
My latest yummy creation is the sun dried tomato crostini. Here’s the recipe:
Sun Dried Tomato Crostini
1 baguette loaf
2 ounces olive oil
4 ounces of cheese, sliced thin (you can use any yummy cheese you prefer. Emmental works well, as does gruyere, edam, or even parmesan)
5 sun dried tomatoes, finely minced (or make your own)
Big bunch of fresh basil
Directions:Turn on your oven’s broiler/grill.
Slice baguette into ½ inch slices (cut on the diagonal; it’s just prettier), brush both sides of the slices with olive oil and place on a baking sheet (to save even more time, spray the bread slices instead with a spritz of olive oil spray – a new staple in my kitchen). Put the filled baking sheet under the broiler and toast both sides. Watch them the whole time; they are done in a matter of seconds. You have no idea the amount of bread I have had to scrape with a knife to salvage. Real life. You can make them ahead of time if you like, cooling them and storing in a zip lock bag until you are ready to use them.
Turn the oven down to 425 degrees/gas mark 7. Layer your choice of cheese slices atop toasted bread slices and add a dollop of sun dried tomato. Top with a basil leaf). Bake until the cheese just melts (about 6 minutes). You could always add the basil garnish after baking if you would like the basil fresh and bright green.
Place appetizers on a serving plate and get ready for the compliments. These are decadently good.