Today, I am sharing a recipe for Strawberry Crostini with Balsamic Glaze. This is a lovely appetizer, snack, or hors d’oeuvre to serve, especially during strawberry season. They are not difficult to make and they are some tasty! Continue reading Strawberry Crostini with Balsamic Glaze
If you are like me, you are always on the hunt for tasty little appetizers or hors d’oeuvres to serve at functions.
These savory little toasts are packed full of flavor. Red onion, garlic, mushrooms, and red pepper are sautéed in butter and seasoned with nutmeg, summer savory, and thyme. The seasoned and sautéed vegetables are combined with cooked quinoa added for texture and visual appeal along with Parmesan cheese for additional flavor. The ingredients are bound together with chicken stock, cream, and maple syrup to add a touch of sweetness.
Spooned on to olive-oiled baguette slices, each crostini is topped with grated cheddar cheese. For mine, I used a locally produced cheese – Appletree Smoked Cheddar Cheese produced in PEI by COWS Creamery.
These hors d’oeuvres are easily made into a gluten-free version. Simply use a gluten-free baguette and ensure that all other ingredients are gluten-free. One important factor to keep in mind with hors d’oeuvres is to ensure that they can easily be eaten with grace by guests – that means no huge chunks of ingredients that can pull apart when chewed into. Hors d’oeuvres should be able to be eaten with the use of only one hand. While the mushrooms could be sliced, instead of chopped, for this hors d’oeuvre, they would need to be very small mushroom slices.
[Printable Recipe Follows at end of Posting]
Ingredients:
1½ tbsp butter
¼ cup red onion, finely chopped
1 garlic clove, minced
1 cup white button and/or cremini mushrooms, coarsely chopped
2 tbsp red pepper, finely chopped
1/8 tsp nutmeg
¼ tsp dried summer savory
1/8 tsp dried thyme
4 tsp chicken stock
2 tbsp heavy cream
2 tsp pure maple syrup
¼ cup cooked quinoa
4 tsp finely grated Parmesan cheese
Salt and pepper, to taste
¼ cup grated Cheddar cheese
Fresh herbs for garnish
1 French baguette
Olive Oil for brushing on baguette slices
Method:
Over medium heat, melt butter in saucepan. Add onions and garlic and sauté for 1 minute. Add the mushrooms and sauté for 3-4 minutes, stirring frequently. Add the red pepper, nutmeg, summer savory, and thyme. Sauté for an additional 1-2 minutes, stirring frequently.
In small bowl, combine the chicken stock, cream, and maple syrup. Add the quinoa, Parmesan cheese, and sautéed vegetables. Season with salt and pepper to taste and combine all ingredients well.
Slice baguette into 16 slices between ¼” and ½” thick. Brush each slice with small amount of olive oil. Divide mixture evenly between the 16 slices. Sprinkle with grated cheddar cheese. Place crostini on baking sheet and broil for 1-2 minutes or just until cheese has melted. Garnish with fresh herbs. Serve hot.
Yield: 16 appetizers
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These easy-to-prepare savory little toasts are packed full of flavor. Featuring mushrooms, quinoa, cheese, and select seasonings, these tasty bites are sure to be a favorite hors d'oeuvre at your next gathering.
Over medium heat, melt butter in saucepan. Add onions and garlic and sauté for 1 minute. Add the mushrooms and sauté for 3-4 minutes, stirring frequently. Add the red pepper, nutmeg, summer savory, and thyme. Sauté for an additional 1-2 minutes, stirring frequently.
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Our late summer this year has simply been fabulous. Uncharacteristically for the Island this time of the year, there have been days this fall where we were still able to dine on the front verandah and today was one of those days. This will probably be the last “outdoors” dinner this fall. I thought you might like to take a little peek at the table.
Charcuterie, cheese, and fruit trays (or a combination of all three) are common for entertaining. They are relatively quick and easy to prepare, plate well, are attractive and appetizing, and they are tasty, too.
These trays, or boards, can be used for a wide variety and style of events – entertaining friends at home, picnics, potlucks, and just about any kind of get-together. You can check out a couple of picnics in which I have used combination charcuterie-cheese-fruit boards, ranging from the very simple version (click here) to the more elaborate (click here).
These kinds of boards can also be used as an appetizer or starter to a meal which is how I am using them today. Sometimes, I’ll prepare a communal tray and set it in the middle of the table where it doubles as a centerpiece. Other times, I’ll prepare individual boards for each guest as I have done here today.
Before I explain what is on the individual charcuterie-cheese-fruit boards, let’s construct the tablesetting design, starting with the blank canvas – the tablecloth.
Linens
Even though this table is set for a casual get-together on the front verandah, I’ve still opted to use my favorite blank canvas – the white tablecloth. White is my “go-to” for many of my tablescapes because I like the look of clean, simple white table linen – it’s always in style and food and other elements in the setting look exceptionally good against a blank white canvas. I also think white linen lends an air of sophistication to any tablescape. The tablecloth I have used here is a vintage Irish linen cloth but any good quality white cloth or tablecloth will do…just make sure it is pressed, free of wrinkles, and doesn’t sport any stains that could suggest to guests that it has not been laundered since its last use.
I always recommend good quality dinner-size napkins be in the host’s or hostess’ linen drawer. Just like white tablecloths, they go with anything and always look crisp and chic. I’ve kept their positioning very simple on this table, simply folding them and placing them, unobtrusively, under the forks. This is intentional to maintain the casual ambiance of the table.
Centerpiece
I have owned the ikebana (seen in photograph below) handmade by PEI potter, Peter Jansons, of the Dunes Studio Gallery and Café in Brackley Beach for a very long time. Peter is well-known for these ikebanas which he produces in various colors, sizes, and shapes.
Fitted with a floral frog, the ikebana is super easy to work with and an attractive contemporary-style floral arrangement is possible with any flowers and with little to no flower arranging abilities.
The flowers in this simple arrangement were gathered from our flower and herb beds, nothing too fussy. There is no need to spend a fortune on flowers for centerpieces; sometimes, nothing more is needed than what can be found in one’s own backyard!
Dinnerware
For the main meal, I’m using my basic white dinnerware. But, what I’m focusing on for this posting are the very basic, simple, small wooden breadboards for the starter course – the charcuterie/cheese boards. Plates can, of course, be used for this part of the meal but, for presentation purposes, the wood boards lend a more casual, rustic, and interesting look to the table. The boards I am using are inexpensive and are proportionally sized to fit within each placesetting space.
Flatware
I tend to prefer good quality basic flatware, not overdone with design. Unless you wish to spend a lot on flatware and have multiple sets, choose a plain pattern that works equally well with casual and more formal tablesettings.
Glassware
I’ve mixed my antique water glasses with plain wine glasses. The cut glass in the water glasses will give some sparkle to this outside tablesetting as the sun hits it. The plain wine glasses are in keeping with the casual “bistro” style dining look I am using. The plain wine glasses will also allow the color and clarity of the wine to show well.
Additional Accents
I have added a large water pitcher to the table. Apart from being functional, I like the design of the pitcher and it is in keeping with the casual dining look of this setting.
A box of locally-grown plums from Arlington Orchards rounds out the look of the tablesetting. I like to include edible props in my tablescapes, especially when they are in season and are in keeping with the theme of the meal.
What’s on the Boards?
As mentioned earlier, I’ve opted to prepare separate boards for each guest in lieu of preparing one board and placing it in the middle of the table (which would also work). The benefit of doing individual boards is that each board can be tailored to each guest’s personal food preferences or dietary needs. For example, if one guest likes mild meats and another prefers spicier meats, their boards can be custom-prepared with that in mind. Likewise, if someone has gluten-free requirements, there is less chance of cross-contamination if that individual’s board is prepared separately. A sign of a good host or hostess is one who is aware of guests’ dietary needs/preferences and accommodates them. This extra touch of thoughtfulness is always appreciated by guests, especially those with dietary restrictions.
I also think it makes each guest feel more special if they sit down at the table and have a lovely individual charcuterie/cheese board set in front of them.
We grow a lot of herbs and I make good use of them in multiple ways. Today, I have included them on the boards in these adorable small bottles of high quality dipping olive oil. The herbs infuse the oil and they also add an element of interest to a simple little bottle of oil. The small white dishes under the olive oil bottles are, of course, for the oil to allow for easy dipping of the bread.
I often make my baguettes in small individual sizes because they are perfect for these types of occasions. In keeping with the rustic look, I’ve wrapped the small baguettes in pieces of jute tied with chives and garnished with a fresh sprig of thyme. They dress up the boards!
I have opted to go with two nibbling cheeses – a good quality Havarti and a really interesting mosaic-patterned cheddar from Ireland. I always try to find at least one kind of unique cheese to include on my boards and this gourmet white cheddar cheese produced by Cahill’s Farm in Limerick certainly creates a statement on the board. This is a mild cheese made with Guinness-brewer porter and covered with a brown wax coating.
The choice of meats for the board does not have to be exclusive. Local delicatessens offer lots of options in this regard. Generally, for these boards used as appetizers, include two to three kinds of meats.
Everything is in the details. Adding a few almonds add variety, interest, color, and texture to the boards.
The black cherries contribute color and shape to the board and are a great way to finish off the starter course.
Wine
My wine selection for this course of the meal comes from Wheatley River, PEI. A new meadery opened in PEI in summer 2017 and it produces several kinds of mead made with fermented honey. You can click here to read my story on this new meadery.
I have chosen to pair the Island Honey Wine Company’s Wildflower Honey Mead with this starter course.
So, there you have it! Stylish little boards that make a great starter course and are sure to be conversation pieces to the start of a leisurely bistro-style dinner. Bon Appétit!
