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RECIPE ARCHIVE
Chocolate Hazelnut Bread Pudding with Orange CrèmePoached Salmon with Quinoa, Savoy Cabbage, and Soy Grilled Salmon with Tomato Cucumber Gazpacho Seared Salmon over Wild Mushroom Risotto Scallops with Parsnip Puree and Port Wine Glaze Chicken Cutlets with Butternut Squash and Apples Grilled Swordfish with Tomato Bread Salad Spaghetti with Broccoli Rabe and Shitake Mushrooms Brussel Sprouts Carrot & Autumn Pesto Crostini Green Beans with Leeks and Toasted Pine Nuts
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CARROT & AUTUMN PESTO CROSTINI
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PESTO:
1 oz Spinach
1 oz Arugala
1/2 oz Basil
1 oz Mint
1 tbl Toasted Hazelnuts
1/2 Cup EVOO
Salt To taste
Pepper To taste
4 Cups Carrots (Peeled and diced 1/4 inch cube)
1 Tsp Honey
2 oz block Parmesan cheese
2 Tbl EVOO
Sliced Baguette
1. Toast sliced baguette pieces brushed with extra virgin olive oil (EVOO) in 350 degree oven for 8-10 minutes. Remove and set aside.
2. Chop spinach, arugala, and fresh herbs by hand then blend in a food processor with toasted hazelnuts. Slowly drizzle in the EVOO to create a smooth paste then season with salt and pepper.
3. Sauté carrots in EVOO until slightly caramelized and tender about 8 minutes. Season with salt and pepper and a little honey. Let cool.
4. Spread a little of the pesto on each toast then spoon on a little of the carrots. Shave some of the parmesan over the crostini with a vegetable peeler. Drizzle with a little EVOO and arrange on a platter. Serve at room temperature.
SERVES 8-10
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