Summer days in Minnesota are fleeting, which no doubt accounts for our need to be outside as often as possible. And that includes eating outdoors, which always seems like a special occasion.
What you need during this time are a few easy recipes that come together quickly. We're thinking about finger food that can be eaten while standing (or sitting) around on a deck. Crostini are the Italian answer to the quick and flexible appetizer. These are simply toasted slices of bread, topped with colorful vegetables and herbs.
I prefer to serve three different toppings, to provide texture and color contrast. Once these are laid out on a platter, it isn't a matter of whether people want one, it's about trying to choose which to try first.
Savory, browned mushrooms deliver a meaty, herby flavor, topped with smoked almonds for a crunchy snap. A classic combo of vine-ripe tomatoes, green basil and white mozzarella calls to mind the flag of Italy. For a third, avocado spiked with mild red chiles and lemon gives a rich, lively bite to go with wine, beer or ginger ale.
Once your bread is toasted, you can pack it all up and take the toppings wherever you are headed, and assemble them there.
Robin Asbell is a cooking instructor and author of "Big Vegan," "The Whole Grain Promise" and "Great Bowls of Food." Find her at robinasbell.com.
Trio of Crostini for Parties
Serves 12.
Note: For ease of serving, you can prep the mushroom and caprese toppings earlier in the day, and pack them in storage containers with tightfitting lids. Wait to slice the avocado until just before serving. Assemble all the crostini at the last minute. For a party, pack a large platter and put your toasted, sliced bread in a zip-top bag. Assemble the dish at the table. From Robin Asbell.
• 3 large baguettes
• Oil to grease pan
Mushroom topping:
• 2 tbsp. extra-virgin olive oil
• 8 oz. cremini or button mushrooms, sliced
• 2 garlic cloves, chopped
• 1 tbsp. fresh rosemary, chopped
• 1/4 c. smoked almonds, chopped
Caprese topping:
• 1 large roma tomato, seeded and diced
• 1/4 lb. fresh, small mozzarella balls (also called "pearls"), or cubed
• 1/2 c. julienned fresh basil
• 1 tbsp. extra-virgin olive oil
• 1 tsp. champagne vinegar
• Coarse salt, to taste
Avocado topping:
• 1 large ripe avocado
• 1 small red fresno or red jalapeño chile, seeded and slivered
• 2 tsp. fresh lemon juice
• Extra-virgin olive oil
• Coarse salt, to taste
Directions
Preheat the oven to 375 degrees. Slice the baguettes into angled, 1/2-inch-thick pieces. Spread on lightly oiled sheet pans and toast for about 10 minutes. Let cool on racks.
To make mushroom topping: Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Add the mushrooms and stir them, searing and stirring frequently. When the mushrooms are browned and shrunken, about 5 minutes, add the garlic and rosemary and keep stirring for a couple of minutes. Take off the heat and let cool. Save the chopped almond to sprinkle over the finished crostini.
To make caprese topping: In a medium bowl, combine the tomatoes, mozzarella, 1 tablespoon olive oil and vinegar, and toss to mix. When you are ready to assemble, spoon the mixture on the crostini and sprinkle with coarse salt to taste.
To make avocado topping: Cut the avocado into small cubes. In a small bowl, combine avocado with chiles and lemon juice, and drizzle with a little olive oil. Spoon onto crostini and sprinkle with coarse salt just before serving.
