AppId is over the quota
It's Dec. 7 and the merrymaking is underway. Like it or not , there's something about this time of year that brings everyone you know out of the woodwork, a phenomenon that inspires all kinds of impromptu get-togethers.
If the thought of on-the-fly nosh inspires an anxiety attack, I've got a bag of kitchen tricks for you to turn to. You've probably heard of bruschetta and crostini, the Italian words that describe different sizes of stale bread that have been toasted and aromatized. In my kitchen, it's called Fancy Toast.
Before you even consider a trip to the supermarket for FT fixin's, poke around the larder, particularly if folks are on their way over. Chances are you've got the makings of some fancy fare within arm's reach.
First, size up the bread inventory. Fancy toast can be made from baguette rounds, pita or naan triangles, cocktail bread and even sandwich bread (just remove the crusts and cut into rounds with a scalloped cookie cutter). Going gluten free? Make rounds out of cornbread. No matter what you choose, toast them in a single layer in a 300-degree oven for up to 10 minutes.
Then consider your adhesive options, things like butter, cream cheese, nut butters, bean purees, goat cheese and whipped silken tofu. The first thing that hits the toast often helps keep the other elements together. Remember, this is finger food!
The rest is cook's choice, a world of topping possibilities depending on your mood and what's in the fridge.
It's all in the toppings
•To get you started, here are 12 ways to get your toast on, from today until New Year's Day.
•Make a puree out of a can of drained white beans, fresh rosemary needles, paprika or cayenne, a smidge of lemon juice, olive oil, a garlic clove, salt and pepper.
•Whip silken tofu in a food processor with scallions, lemon zest, fresh parsley, salt, pepper, cayenne. Top with crudite tray favorites: sliced cucumbers, carrot rounds or bell pepper strips.
•A thin layer of your favorite blue cheese, add arugula and top off with sliced pear.
•Melted cheddar or Gruyere toasts with Dijon mustard liner and sliced apple toppers.
•Roasted kale (ribs removed, 1-plus Tbs. olive oil, ½ tsp. salt, ¼ tsp. red pepper flakes, single layer at 400 degrees for 8-10 minutes), garnished with grated Parmigiano-Reggiano.
•On a thin layer of goat cheese, add mixed mushrooms (sautéd with thyme, shallots, olive oil, salt, pepper, cook until liquid is absorbed).
•Finely chopped or smashed Mediterranean olives mixed with garlic, dried oregano, capers, garlic, lemon or orange zest, red pepper flakes.
•Avocado schmear, with a sprinkle of coarse sea salt and/or a glug of hot sauce, and/or chopped cilantro. (a spritz of lime, perhaps?)
•Sauteed beet greens (olive oil, garlic, salt, dried thyme), with finely grated raw beet topper Don't peel beets or they'll bleed like crazy. Optional adhesive: goat cheese or whipped silken tofu
•Artichoke hearts smashed into a dip with garlic, capers and instead of mayo, substitute yogurt.
•Peanut butter, dressed with sliced banana and topped off with chopped walnuts, pistachios or almonds. Drizzle with honey or good-quality maple syrup.
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