Italian Antipasto Crostini

In search of a new fun appetizer, I spent some time on Pinterest and Food Gawker this week. I was going to a coworker’s house for a BBQ after a 9 hole golf tournament so I needed something I could make in advance and pack in a cooler. I came up with a combination of ingredients that go together seamlessly after seeing many different inspirational dishes online. The key here is your ingredients must be fresh!! You can opt for a store-bought pesto but I don’t think it’s quite the same.

This is a multi-step recipe and a little time consuming (but you can multi-task) so I recommend you make extra of these ingredients. Keep them in the fridge to integrate in other meals throughout the week–especially the caramelized onions and pesto!

Serve to your guests with toasted slices of bread and let them assemble their own crostini masterpiece!

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Ingredients:

  • Fresh Basil
  • 3 bell peppers
  • 1 clove of garlic
  • 1 log of goat cheese
  • 1 container of cherry tomatoes
  • 3 large sweet onions (more if you want extras)
  • 1/4 cup or so of pine nuts
  • Few tablespoons of parmesan cheese
  • Fresh arugula (1/2 cup)
  • Olive oil
  • 1 baguette cut into slices
  • Kosher sea salt & fresh cracked pepper
  • Balsamic glaze (highly recommend purchasing this even if it is pricey, it’s a great finishing sauce for many dishes)

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Roasted Tomatoes and Peppers

Preheat your oven to 250 degrees. Cut your cherry tomatoes in half and cut your peppers into small strips. Place on a cookie sheet lined with tinfoil (less cleanup) and add olive oil until the vegetables glisten. Add salt & pepper and mix well. Place in the oven for 2 hours. (If you don’t have as much time you can turn your oven to a higher degree like 350 for an hour.) Taste your pepper to make sure it’s soft and sweet. If you bite into a pepper and there is a crunch, they are not ready.

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Caramelized Onions:

Caramelized onions can be made at any time and kept in the fridge for sweet and savory additions to meals throughout the week. Cut your onions into thin strips (for guidance click here). Place in a hot pan with olive oil and season with salt. Cook on medium to high so they brown (be careful not to burn!). You can’t over cook them on low heat-they only get sweeter. About 20-30 minutes is a good time frame for a delicious final product.

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Pesto:

Fill the food processor to the top with fresh basil and then add oil, salt, pepper, pine nuts and a bit of arugula (optional). Turn it on for a few seconds to get most of the mixture combined. Then add cheese and combine again.

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Plating:

Make sure all your ingredients are cooled. Add the roasted tomatoes and peppers to the outside of your dish. If you place a bowl in the center it will help guide you. Then add onions still leaving a place in the middle for your pesto. After you spoon in your pesto mixture (don’t be shy to pile it in there – people looove pesto) then top with your log of goat cheese. I recommend cutting your goat cheese into pieces to make it easier. Serve with toasted bread.

Give your guests a spoon and let them make their own crostini!

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