LOS ANGELES, July 26, 2014 – Cooking and creating recipes is so much fun and it makes it even more fun when it is for an occasion like a picnic. This recipes was designed to give your picnic a touch of flare and finesse. The combinations of flavors are sophisticated with a touch of down home goodness.
2-roma tomato, small dice
3 basil leaves, chiffonade
1/2 tsp salt
Pepper to taste
Artichoke hearts, chopped
2 tbsp blue cheese, crumbled
2 tbsp balsamic vinegar
2 garlic cloves, minced
1 tbsp good olive oil
1/3 French baguette, sliced on bias
1/2 tsp salt
Pepper to taste
De-seed the tomatoes, dice them into small pieces, and add them into a large mixing bowl with plenty of room for mixing.
Chop your artichokes and add them to the bowl with the tomatoes.
Add balsamic vinegar and oil to the tomatoes and artichokes.
Chiffonade the basil leaves (lay the leaves tip-to-tip, and end-to-end. Roll them up, and use a sharp knife to make thin slices, working your way down the rolled up basil).
Add the basil to the bowl with the artichokes and tomatoes.
Mince the garlic and add it to the tomatoes and artichokes.
Season the mixture with salt, pepper and olive oil.
Slice the baguette on a bias. Keep the slices thin, but not so thin that the bruschetta bleeds through.
Spread out the baguette slices on a sheet pan, coat them with olive oil, and sprinkle them with salt.
Toast the slices in a 350 F oven for about 12 minutes, until they become golden brown and crunchy crostini.
Mix the compote together, and season with salt and pepper.
Put a spoonful of topping on the crostini, and pack it really tightly so that it will not fall off. Top it off with blue cheese crumbles. If you have any leftover basil leaves, take the small leaves from the top of the plant, and use them as a garnish.
Another option is to leave the topping in a bowl, and use it as a dipping sauce.
And we will see you on Saturday, at 1:00pm Eastern, here at Communities Digital News, for wine expert Duane Pemberton and Chef Mary’s Wine and Food broadcast and live chat.
Recipes Mary is sharing are:
Check out Chef Mary at Hail Mary’s Inc.
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