Makes 48 toasts
baguette, sliced into 1/4-inch slices
olive oil
Preheat the oven to 400 degrees. Spray or very lightly brush the bread slices on both sides with the olive oil, place them on the baking sheet and toast until golden, about 10 minutes.
Wild Mushroom Topping
1 oz. dried porcini, soaked in hot water for 30 minutes
4 Tbs. olive oil
1 lb. assorted fresh mushrooms, cleaned and coarsely chopped
3 cloves garlic, through the press
1/4 cup white table wine
2 tsp. chopped rosemary
2 anchovy fillets, finely chopped
1 Tbs. capers, chopped
1 tsp. fine sea salt
1/2 tsp. black pepper
Drain and rinse the porcini, reserving the soaking liquid. Coarsely chop the porcini. Heat the olive oil in a large sauté pan, and sauté the mushrooms, chopped porcini and garlic. Add the porcini soaking liquid and the wine and continue cooking over high heat until the liquid has evaporated. Cool slightly.
Stir the rosemary, anchovies and capers into the mushroom mixture. Season with salt and pepper. Put a small amount of the topping on each toast. Place on a serving platter.
Caramelized Onion Topping
3 Tbs. unsalted butter
2 lbs. yellow onions, thinly sliced
2 tsp. fine sea salt
2 tsp. sugar
1 tsp. chopped thyme
1 Tbs. chopped flat leaf parsley
Heat the butter in a large sauté pan, add the sliced onions, salt and sugar, and toss well. Cook over low heat, covered for about 30 minutes. Remove the lid and continue cooking until the onions are very soft and browned. Add the pepper, thyme and parsley. Put a small amount of the topping on each toast. Place on a serving platter.
Cumin and Avocado Topping
1 egg
2 garlic cloves, peeled
1 ripe avocado, peeled
1/4 cup lemon juice
4 Tbs. olive oil
1 tsp. fine sea salt
1/2 tsp. cayenne pepper
2 tsp. toasted cumin seeds
Place the egg in a blender or food processor. Turn on the machine, and drop in the garlic cloves. Add the avocado and the lemon juice and purée until smooth. With the machine running, slowly pour in the olive oil. Add the salt and cayenne pepper.
Spread each crostini with a little of the avocado mixture. Garnish with the cumin seeds. Place on a serving platter.
(Rebecca Ets-Hokin)
6. Zucchini, Tomato and Mozzarella Tart | Serves 4 to 8
1/2 package (1 sheet) frozen Pepperidge Farms puff pastry, thawed
1 1/2 cup shredded mozzarella cheese
6 Tbs. plus 1/4 cup freshly shredded Parmesan cheese, divided
1/2 cup thinly sliced fresh basil
1/4 cup chopped green onions
1 Tbs. chopped fresh oregano
2 small zucchini, cut into thin rounds
3 to 4 plum tomatoes, thinly sliced
2 large eggs
1 cup half-and-half
1/2 tsp. salt
1/4 tsp. pepper
Roll out pastry dough to 1/8-inch thick. Trim edges to a 13-inch circle. Press pastry into a greased 9- to 10-inch springform pan. Chill 1 hour. Preheat oven to 400 degrees. Sprinkle mozzarella cheese over the bottom of crust and top with 6 Tbs. Parmesan cheese. Sprinkle basil, green onions and oregano on top. Arrange a layer of zucchini, then top with a layer of tomatoes, in concentric circles. Whisk eggs, half-and-half, salt and pepper in a medium bowl; pour over tomato layer. Sprinkle with remaining Parmesan cheese. Bake 45 to 60 minutes or until center is set and crust is golden brown. Serve warm or at room temperature.
(Rebecca Ets-Hokin)