Ingredients
Rhurbarb Crostini
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Rhubarb jam (recipe follows)
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Goat cheese
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Crostini bread
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Handful of pistachios
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Honey
Homemade Whiskey Rhubarb Jam
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1 cup chopped rhubarb, fresh or frozen
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1 cup sugar
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1 orange, zest and juice
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1 shot whiskey
Bacon Asparagus Crostini
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8 slices of bacon
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10 pieces of asparagus
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1 teaspoon of salt, pepper and granulated garlic
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1 brick of cream cheese
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1 tablespoon of sparkling water
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1/4 cup grated parmesan
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Crostini bread
Fiddlehead Lemon Ricotta Crostini
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1 pack of fiddle heads or asparagus if you can't find
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3 lemons
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1 450 g container of ricotta
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Pinch of salt
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Crostini bread
Crostini
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1 ciabatta bread baguette
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Olive oil
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Salt and pepper
Directions
Rhubarb Crostini
- In a mortar and pestle, grind a handful of pistachios.
- Spread goat cheese on the bread.
- Add a teaspoon of rhubarb jam to each bread.
- Place on the board and sprinkle your ground pistachios all over.
- Drizzle honey over the bread.
Homemade Whiskey Rhubarb Jam
- Take your rhubarb and sugar and place them in a pot on medium heat, mixing them.
- TIP: If you are using frozen rhubarb, be sure to place it in a colander and thaw it in the sink to remove the excess water.
- Zest your orange and add your shot of whiskey, cook for two to three minutes.
- Juice your orange to a quarter cup of juice and add a quarter cup of water, place in the pot.
- Bring to a boil and reduce to a simmer.
- Simmer for 25 minutes and blitz with an immersion blender.
- TIP: Often frozen rhubarb will blitz more green—you can add a few drops of red food coloring to get that nice pink color.
- Once it thickens up, remove it from heat and jar it.
Bacon Asparagus Crostini
- Preheat your oven to 425°F.
- Lay your bacon on a wire rack.
- Toss your asparagus in some olive oil and your salt, pepper, and garlic mix and place on the baking tray.
- Bake both trays for 15 minutes.
- Chop your bacon and slice your asparagus.
- To make your cream cheese mix, add your brick of cream cheese, a tablespoon of sparkling water, six slices of chopped bacon, three tablespoons of parmesan, and one tablespoon of bacon grease in a bowl and mix until smooth and combined.
- Spread the cream cheese mix on the bread, place two pieces of asparagus, and top with the remaining bacon and parmesan.
Fiddlehead Lemon Ricotta Crostini
- If using fiddleheads, place them in boiling water for five to 10 minutes until bright green. Remove with a slotted spoon and place in a pan on medium heat with a tablespoon of butter. Lightly sauté and finish with the juice of half a lemon and season with salt and pepper.
- If using asparagus, toss in salt pepper garlic mix, and olive oil. Bake at 425° for 15 minutes. Squeeze the juice of half a lemon over top once cooked.
- To make the spread, add the ricotta to a bowl. Add the zest of two lemons and the juice of one and a half with a pinch of salt. Mix until it's a smooth spread.
- Spread the ricotta on the crostini, add the fiddleheads or asparagus, and zest the last lemon over top.
Crostini
- Preheat the oven to 425°F.
- Slice your bread and toss in olive oil, salt, and pepper.
- Place on a wire rack and bake in the preheated oven for about 15 minutes, until nice and crispy with a little browning.
