Makes 36 pieces
Baguette, cut into 1/4″ slices* (you know I use gluten free! – and my preferred is Udi’s in the freezer section)
2 – 3 Tablespoons olive oil
Salt & Pepper
*Chef tip: crostini are easier to slice when the bread is still frozen!
Assorted toppings – choose your own:
Radishes – french breakfast, red, watermelon – pair well with avocado, goat cheese, “creamy” spread
Stone fruit – peaches, plums, apricots – pair well with salty, creamy – pistachios, thyme, marjoram, burrata, mozzarella
Tomatoes – basil! oregano! mozzarella!
Beets – great with citrus, lightly pickled, with creamy spreads & cheeses
Set oven to 400 degrees Farenheit.
Line a baking tray with parchment paper and lay out slices of bread in a single layer.
Drizzle or brush with olive oil.
Season with salt & pepper.
Bake for 6 – 7 minutes, until the edges become golden and the top feels crusty to the touch.
Remove from the oven, let cool for a minute or two, and top as desired!
Remember, wet toppings will make the bread soggy quickly – so you’d better gobble ’em up fast!
Lemony Roasted Zucchini
Serves 12 – 16
1 1/2 – 2 lbs zucchini or summer squash
3-4 Tablespoons olive oil
Zest of 2 large lemons (about 3 Tablespoons)
Salt & pepper to taste
Bring oven to 400 degrees Farenheit.
Trim stem & end from zucchini and cut into three equal lengths, about the length of your index finger. Cut in half lengthwise and then cut each half into wedges. Toss in a bowl with olive oil, lemon zest, salt & pepper.
Line a baking tray with parchment paper and arrange zucchini in a single layer. You may need multiple baking trays.
Bake at 400 for 15 minutes, then flip the pieces and bake for another 5 – 7 minutes.
Watermelon, Grilled Halloumi, Mint & Basil Salad
Serves 12 – 16
2 pack halloumi cheese, thinly sliced
flesh from 4 – 5 lb seedless watermelon, sliced
3 Tablespoons mint, finely sliced into ribbons – chiffonade
3 Tablespoons basil, also chiffonade
juice 1 lemon
1 Tablespoon red wine vinegar
1 tbsp olive oil, plus extra to drizzle
Salt & pepper to taste
Toss the watermelon, basil and mint together with the lemon juice and olive oil, season with salt & pepper.
Meanwhile, place a frying pan over high heat. When a drop of water sizzles instantly, place halloumi in pan an single layer and cook for 2 minutes before flipping. Then cook another 2 minutes. Remove from heat and set aside to cool.
Layer the watermelon mixture with the cheese, drizzle with a little more olive oil, and serve!
Peach & Ginger Shortcakes
Serves 16 – 20
For the peaches:
10 ripe peaches
1/3 c sugar
Juice of 1/2 lemon
2″ piece ginger, skin removed
Cut the peaches into bite size chunks, removing the pits.
Microplane or zest the ginger, collecting the “mush” and squeezing between your thumb and forefinger to squeeze out the juice. Discard the solids.
Combine the peaches, sugar, ginger, and lemon juice and set aside.
For the shortcakes:
We’re using Gluten Free Bisquick here, and replacing the dairy milk with almond milk, shortening with butter.
4 2/3 c Bisquick GF mix
2/3 c butter
1 1/3 c almond milk
Heat oven to 400 degrees Farenheit.
Cut butter into mix using fork until ingredients are size of small peas.
Using an ice cream (aka portion) scoop, drop onto a parchment paper lined baking tray.
Bake for 12 minutes until light golden brown and remove from oven.
Split with a knife and fill peach mixture. Top with whipped cream OR whipped coconut cream!
1 pint heavy cream
1 Tablespoon sugar
Combine ingredients in the bowl of a stand mixer and stir on high until soft peaks form.
Alternately, combine the ingredients in ANY bowl and whisk the daylights out of it! (Until soft peaks form…)
Coconut Milk Whipped Topping
1 can full fat coconut milk
2 teaspoons sugar
Place can of full fat coconut milk in the fridge.
Remove the chilled can from fridge and FLIP it upside down.
Open the can.
Pour the coconut liquid into another bowl.
Scoop the coconut cream into your chilled bowl.
Whip the cream.
Add in 2 teaspoons of sugar and whip it again.
See original recipe at http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/