Crostini with herb toppings would make great finger food at a party and it’s so easy to do.  In fact, I wouldn’t say no to munching these in front of the T.V in the evening!! 

I’m always interested in hearing about new ideas for party food… plain sandwiches and sausage sticks are so passé!  Have you any ideas you’d like to share?

For the crostini you will need:

1 loaf of ciabatta bread, cut into 1cm/½ inch slices
1 large clove of garlic, peeled and cut in half
Extra virgin olive oil

Method:

Grill your slices of ciabatta. While they’re still hot, rub them gently with the cut side of the garlic and drizzle with extra virgin olive oil.  Finish with your favourite toppings…

Mixed Herbs topping:

• Get any mixture of soft herbs like fennel tops, green or purple basil, parsley, mint, chervil, thyme tips or sorrel and roughly chop them.
• Take 6 cherry tomatoes and halve them, then rub one of the halves into each of your hot crostini.
• Grate some pecorino or Parmesan over the top and season with salt and pepper.
• Drizzle with olive oil and sprinkle over your chopped herbs.

recipe via Jamie Oliver.

posted by Emily

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I just came across this delicious-looking recipe over at the Grey Matter Concept blog.  Follow Suwandi’s detailed journey as she shares learning about photography and food styling, it makes a really interesting read.

Here’s the recipe for Suwandi’s Salmon ceviche with alfalfa sprouts and white radish pickle.  Yum!

Preparation     

Cut the fresh salmon into cubelets.

Prepare the base layer with quite a dense layer of alfalfa sprouts.

Place a couple of slices of radish on top of the alfalfa sprouts so that the salmon pieces can have flat base to sit on.       

Add a toothpick with a piece of salmon cubelet and a radish slice into the verrine as decoration.

Finally squeeze a generous amount of lemon juice and vinegar mixture on the salmon cubelets.

posted by Emily

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