Crostini

  • 1 loaf of good-quality ciabatta or Italian bread
  • 1/2 cup extra-virgin olive oil
  • salt and freshly ground black pepper

Preheat grill, grill pan or broiler to mediumhigh heat. Slice the bread across into slices 1/4 inch thick. Lay them on a baking tray and brush liberally with olive oil. Season with salt and pepper. Grill or broil the slices on both sides just until golden brown, about a minute or two.

Divide the crostini in thirds for each of the spreads.

Farm Egg Salad with Shaved Organic Radish and Arugula

  • 6 farm eggs
  • 3 tablespoons mayonnaise
  • 1 branch of celery, trimmed and cut in very small dice
  • 1/2 red onion, cut in very small dice
  • salt and freshly ground black pepper
  • 2 organic radishes, shaved in thin slices
  • 1 cup baby arugula
  • extra-virgin olive oil

Boil eggs for 9 minutes and then plunge in ice water. Peel.

Push the eggs through the large holes of a cheese grater into a medium-size mixing bowl. Mix in mayonnaise, celery and red onion and season to taste with salt and pepper. Place a mound of the egg salad on the remaining third of the crostini slices and garnish each with a few slices of radish, a few leaves of arugula and a light drizzle of olive oil.

Place the crostini on a platter, alternating types, and serve.

English Pea "Hummus"

  • 2 cups fresh English peas, shucked
  • 2 cloves garlic
  • 1/2 avocado
  • 1/4 cup fresh mint leaves
  • juice of 1 lemon
  • 1/4 cup extra-virgin olive oil
  • salt and freshly ground black pepper

Cook peas in boiling salted water for 2 minutes. Drain and plunge into ice water for 2 minutes. Drain again.

In a food processor, purée all ingredients together and season to taste with salt and pepper.

Spread the pea hummus over a third of the crostini slices.

Roasted Organic Beets and Fresh Ricotta

  • 3 medium-size organic red beets, trimmed and washed
  • 2 shallots, peeled and minced
  • 1/4 cup extra-virgin olive oil
  • zest of 2 oranges
  • juice of 1 lemon
  • salt and freshly ground black pepper
  • 1 cup fresh ricotta cheese
  • 1 bunch of chives, minced

Preheat oven to 375 F. Place the beets in a baking dish with 1/2 inch of water and bake for 30 to 45 minutes or until a paring knife pierces them easily. Remove from oven and allow to cool for 30 minutes.

When the beets are cool, peel, cut into small dice and place in a mixing bowl. Mix the chopped beets with the minced shallots, olive oil, zest and lemon juice and season with salt and pepper to taste.

Spread a moderate amount of ricotta cheese over a third of the crostini slices and top with a mound of beet mixture. Garnish with chopped chives.

Serves 8 to 10

 

Pairs with: Acacia Pinot NoirAcacia Chardonnay