Monday, August 11, 2008

Unusual but good crostini...

Every August, I attend a gathering of old friends in Wayne County, New York. Each year, it becomes a little less about the adults and little more about the kids as we have all added to our families year after year. The food has also evolved...from chips and hotdogs to elegant cheese trays and hors dourves. I found this one in a checkout line cookbook...never would have combined these on my own and it was delicious.
1 baguette (I used wheat.)
1/4 cup olive oil
2 tbsp. butter
3/4 cup mascarpone
1/2 cup of pistachios (80/20...I confess that used almonds as they were a lot less $$$.)
1/4 cup honey
handful of basil, chopped
Slice the baguette into 1/2 rounds, spread out on a cookie sheet. Melt the butter and olive oil together and using a pastry brush, spread over the rounds. Toast in the over under the broiler for about 2-3 minutes...till crispy. Top with a layer of mascarpone, drizzle with honey and almonds and top with a few pieces of basil. The mascarpone will melt a little if the rounds are still hot...which is ideal. (Otherwise you can put the rounds back in the oven on a very low temp to melt the cheese slightly. )

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