Crostini Bar
These snacks are great for your guests, set them up as a “make your own” or premake them. You can also transport very easily to bring to someones BBQ or potluck, preslice and toast bread and put the toppings in mason jars for travel.
Cotija, Corn, Poblano
½ cup cotija, can use feta or goat
2 cups corn kernels-3-4 cobs
3 TBSP cream cheese/ creme fraiche
2 poblano pepper, roasted and peeled and diced
Cilantro
4 strips bacon, cooked- optional topping
Lime
Salt
Good bread, baguette, loaf that you can cut into crostini
Heat the corn on medium low heat in a pot. Once it begins to heat up add creme fraiche, stir until blended and add poblano, cotija, salt and lime.
Cut bread into ½” slices. Place on sheet pan and drizzle with oil. Heat in oven until barely crisp, you do not want to dry it out. Remove and set aside.
To assemble, place bread on a platter and spread the corn dip on top. Top with bacon bits, cilantro and serve.
Beet Labneh
2 beets, cooked
1 cup labneh or thick plain yogurt
1 TBSP plus 2 tsp olive oil
2 TBSP parmesan, grated
1 clove garlic, smashed
3 TBSP basil, chiffonade
2 tsp balsamic vinegar
Salt
Good bread, baguette, loaf that you can cut into crostini
Cut bread into ½” slices. Place on sheet pan and drizzle with oil. Heat in oven until barely crisp, you do not want to dry it out. Remove and set aside.
Peel and chop one of the beets and place in blender or container for hand blender with labneh, 1 tsp oil, parmesan, salt and garlic. Blend until smooth.
Peel the other beet and dice into small pieces. Place in jar with the remained of olive oil, balsamic, and 2 TBSP basil. Mix well and this can be stored for 5 days if needed.
To assemble, spread beet dip on toasted bread, top with the balsamic beets and fresh basil.
Squash Preserved Lemon Spread
1 yellow summer squash
½ cup tahini
1 TBSP preserved lemon
½ cup olives
5 peppadews
Fresh oregano to top
Salt
Pita bread
Cut the pita into triangles and place on a sheet pan. Drizzle with olive oil and salt and bake until soft and beginning to brown.
Peel and deseed squash. Place in a blender (or hand blender) with tahini, preserved lemon and salt. Blend until smooth.
Place dip in a bowl and top with chopped olives, peppadews and oregano. Put warm pita all around for spread/dipping.