Spring Toasts | DELICIOUS FLAVOR IN Just ONE BITE
I recently read an article that was talking about how toast was trending. Toast - something that I have eaten as a breakfast staple for many years was suddenly being transformed, the most famed variety being avocado toast. And who doesn't love avocado toast? Toasted bread is a great base to layer anything from vegetables to beans. In the spring 2015 issue of R&I, there was a large feature on a variety of toasts from a lemony white bean and herb option to a dessert recipe for rhubarb and strawberries elevated with salted cinnamon sugar butter.
For more recipes visit the article 'A Perfect Bite' from the Spring 2015 issue of R&I here!
WHIPPED FETA, ROASTED TOMATOES AND OREGANO CROSTINI (first photograph)
Greek-inspired, this toast is reminiscent of a meal enjoyed on the island of Santorini.Tangy feta cheese, sweet roasted cherry tomatoes and earthy oregano come together to create the perfect light meal.
3 ounces feta cheese, at room temperature
2 teaspoons milk, whole or skim
splash of extra virgin olive oil
fresh pepper, to taste
1 container cherry or grape tomatoes
fresh oregano, for garnish
red pepper flakes, for garnish
extra virgin olive oil, for garnish
Preheat oven to broil. Place tomatoes on a lined baking sheet. Bake until tomatoes are roasted, about 5 to 7 minutes. Place feta, milk, olive oil and pepper in a bowl. Stir to combine and beat until feta cheese has taken on a whipped texture. Spread mixture onto grilled bread. Place roasted tomatoes on top. Drizzle with olive oil and season with redpepper flakes and fresh oregano.
Makes 4 to 6 crostinis
STRAWBERRY RHUBARB CROSTINI WITH SALTED CINNAMON SUGAR BUTTER
A deconstructed version of our favorite seasonal dessert, Strawberry Rhubarb Pie - salted cinnamon and sugar butter is smothered on crusty bread and topped with tart rhubarb compote, sweet strawberries and mint.
1 stalk rhubarb, diced
2 ½ tablespoons sugar
1 tablespoon lemon juice
2 tablespoons water
4 tablespoons unsalted butter, softened
2 tablespoons sugar
2 teaspoons cinnamon
pinch of sea salt flakes
fresh strawberries, sliced for garnish
fresh mint for garnish
Place rhubarb, sugar, lemon juice and water in a small pot over medium heat. Cook until rhubarb becomes soft about 7 minutes. Set aside to cool slightly. Combine softened butter,cinnamon, sugar and sea salt flakes, mix to combine. Place butter onto a piece of grilled bread. Add a layer of rhubarb compote and layer with sliced strawberries. Garnish withmint just before serving.
Makes 4 crostinis