A Step Beyond Shortcake

 

  






Yes, it could very well be the Greatest Of All Time! A strawberry crostini with GOAT cheese (see what I did there?) Chef Billy with Restaurant Associates stopped by Tonia's Kitchen to talk about his idea for a delicious spin on this classic. He told Tonia to use some sliced strawberries, along with some balsamic vinegar and black pepper to top it off. It's not well-known in America to use that combination, but in Italy it's pretty common place. Give it a try and celebrate strawberry season in a sweet way!


• 8 oz. fresh goat cheese
• 8 slices crusty French bread
• 1/4 cup extra virgin olive oil
• 1 cup diced fresh strawberries
• 6 large fresh basil leaves, roughly chopped
• salt and pepper to taste
• 2 tsp. balsamic vinegar
• 1/4 cup honey
1. Set the goat cheese out on the counter while you prep the rest of the ingredients – this will give it a chance to soften so it’s easier to spread when you’re ready to assemble your crostini!
2. Lay French bread slices in a single layer on a baking sheet. Drizzle with a bit of olive oil (you may not need the full 1/4 cup) and bake at 375 degrees F until lightly browned, about 5 minutes.
3. While bread is toasting, prep the strawberry topping. Combine diced strawberries, chopped basil, a pinch of salt and pepper, and balsamic vinegar in a small mixing bowl and lightly toss to combine. Set aside.
4. When your French bread is toasted, it’s time to assemble! Spread each piece of toast with a layer of goat cheese, then top with a spoonful of the strawberry mixture. Finish crostini with a light drizzle of honey and serve immediately.

Peas, Give This Dish a Chance

  

You'll be glad you did! Number one it's delicious, and number two, it's authentic Italian. Susan Gravely, who wrote the new cookbook Italy on Plate, stopped by Tonia's Kitchen to talk about a wonderful recipe for Pea and Shallot Crostini that came to her book by way of Frances Mays, who's the author of under the Tuscan Sun. Susan loved it so much, she worked together with Frances on this latest writing project, with Frances even providing the book's forward. As to the Crostini, Susan says she sautés the peas and shallots together to keep the peas crunchy. If you're entertainment, your guests are sure to say more, peas!

Pea and Shallot Crostini 

4 shallots, minced 

2 cups peas, shelled 

2 tb extra virgin olive oil 

3 tb chopped mint 

2 tb mascarpone cheese 

salt and pepper to taste 

French baguette, sliced about 1/2 inch thick, and toasted. 

In a medium saucepan, blanche the peas for two minutes.  In medium pan over medium heat, mix shallots, blanched peas and saute in the olive oil until peas are barely done and shallots are wilted, about four minutes.  Stir in the mind, mascarpone, salt and pepper. 

Chop coarsely in food processor and spread onto the bread slices. 

The GOAT of Strawberry Snacks

  

Yes, it could very well be the Greatest Of All Time! A strawberry crostini with GOAT cheese (see what I did there?) Chef Billy with Restaurant Associates stopped by Tonia's Kitchen to talk about his idea for a delicious spin on this classic. He told Tonia to use some sliced strawberries, along with some balsamic vinegar and black pepper to top it off. It's not well-known in America to use that combination, but in Italy it's pretty common place. Give it a try and celebrate strawberry season in a sweet way!

• 8 oz. fresh goat cheese
• 8 slices crusty French bread
• 1/4 cup extra virgin olive oil
• 1 cup diced fresh strawberries
• 6 large fresh basil leaves, roughly chopped
• salt and pepper to taste
• 2 tsp. balsamic vinegar
• 1/4 cup honey

1. Set the goat cheese out on the counter while you prep the rest of the ingredients – this will give it a chance to soften so it’s easier to spread when you’re ready to assemble your crostini!
2. Lay French bread slices in a single layer on a baking sheet. Drizzle with a bit of olive oil (you may not need the full 1/4 cup) and bake at 375 degrees F until lightly browned, about 5 minutes.
3. While bread is toasting, prep the strawberry topping. Combine diced strawberries, chopped basil, a pinch of salt and pepper, and balsamic vinegar in a small mixing bowl and lightly toss to combine. Set aside.
4. When your French bread is toasted, it’s time to assemble! Spread each piece of toast with a layer of goat cheese, then top with a spoonful of the strawberry mixture. Finish crostini with a light drizzle of honey and serve immediately.

Give This Dish a Chance, Peas!

 

You'll be glad you did! Number one it's delicious, and number two, it's authentic Italian. Susan Gravely, who wrote the new cookbook Italy on Plate, stopped by Tonia's Kitchen to talk about a wonderful recipe for Pea and Shallot Crostini that came to her book by way of Frances Mays, who's the author of under the Tuscan Sun. Susan loved it so much, she worked together with Frances on this latest writing project, with Frances even providing the book's forward. As to the Crostini, Susan says she sautés the peas and shallots together to keep the peas crunchy. If you're entertainment, your guests are sure to say more, peas!

Pea and Shallot Crostini 

4 shallots, minced 

2 cups peas, shelled 

2 tb extra virgin olive oil 

3 tb chopped mint 

2 tb mascarpone cheese 

salt and pepper to taste 

French baguette, sliced about 1/2 inch thick, and toasted. 

In a medium saucepan, blanche the peas for two minutes.  In medium pan over medium heat, mix shallots, blanched peas and saute in the olive oil until peas are barely done and shallots are wilted, about four minutes.  Stir in the mind, mascarpone, salt and pepper. 

Chop coarsely in food processor and spread onto the bread slices. 

The Strawberry GOAT

 

Yes, it could very well be the Greatest Of All Time! A strawberry crostini with GOAT cheese (see what I did there?) Chef Billy with Restaurant Associates stopped by Tonia's Kitchen to talk about his idea for a delicious spin on this classic. He told Tonia to use some sliced strawberries, along with some balsamic vinegar and black pepper to top it off. It's not well-known in America to use that combination, but in Italy it's pretty common place. Give it a try and celebrate strawberry season in a sweet way!

• 8 oz. fresh goat cheese
• 8 slices crusty French bread
• 1/4 cup extra virgin olive oil
• 1 cup diced fresh strawberries
• 6 large fresh basil leaves, roughly chopped
• salt and pepper to taste
• 2 tsp. balsamic vinegar
• 1/4 cup honey

1. Set the goat cheese out on the counter while you prep the rest of the ingredients – this will give it a chance to soften so it’s easier to spread when you’re ready to assemble your crostini!
2. Lay French bread slices in a single layer on a baking sheet. Drizzle with a bit of olive oil (you may not need the full 1/4 cup) and bake at 375 degrees F until lightly browned, about 5 minutes.
3. While bread is toasting, prep the strawberry topping. Combine diced strawberries, chopped basil, a pinch of salt and pepper, and balsamic vinegar in a small mixing bowl and lightly toss to combine. Set aside.
4. When your French bread is toasted, it’s time to assemble! Spread each piece of toast with a layer of goat cheese, then top with a spoonful of the strawberry mixture. Finish crostini with a light drizzle of honey and serve immediately.

Peas, Give This Recipe a Chance!

You'll be glad you did! Number one it's delicious, and number two, it's authentic Italian. Susan Gravely, who wrote the new cookbook Italy on Plate, stopped by Tonia's Kitchen to talk about a wonderful recipe for Pea and Shallot Crostini that came to her book by way of Frances Mays, who's the author of under the Tuscan Sun. Susan loved it so much, she worked together with Frances on this latest writing project, with Frances even providing the book's forward. As to the Crostini, Susan says she sautés the peas and shallots together to keep the peas crunchy. If you're entertainment, your guests are sure to say more, peas!

Pea and Shallot Crostini 

4 shallots, minced 

2 cups peas, shelled 

2 tb extra virgin olive oil 

3 tb chopped mint 

2 tb mascarpone cheese 

salt and pepper to taste 

French baguette, sliced about 1/2 inch thick, and toasted. 

In a medium saucepan, blanche the peas for two minutes.  In medium pan over medium heat, mix shallots, blanched peas and saute in the olive oil until peas are barely done and shallots are wilted, about four minutes.  Stir in the mind, mascarpone, salt and pepper. 

Chop coarsely in food processor and spread onto the bread slices.