Edible Recipes

From the pages of Edible Cape Cod

Description

We tried this recipe with both a French Bread and a Country Loaf.  Both breads are delicious, but we preferred the lighter texture and flavor of the French with this delicate spread.

Ingredients

1 medium onion, diced
6 Tbsp extra virgin olive oil
2 bell peppers, preferably yellow, seeded, and chopped into small dice
2 canned Italian tomatoes, squashed by hand into a bowl
1/4 cup water
2 tsp chopped parsley
Salt & pepper to taste
6 slices of French bread, toasted (ideally over charcoal, but oven works fine)

Methods/steps

1. Heat 3 Tbsp olive oil in sauté pan over medium heat for a minute or two.
2. Add onions and cook, stirring, about 5 minutes until transparent.
3. Add the peppers, stir and heat 5-10 more minutes until the peppers soften.
4. Add the tomatoes and water and cook slowly for 15 minutes.
5. Scoop into a blender and puree.
6. Return puree to the pan. Add the parsley and the remaining 3 Tbsp oil and cook until mixture reduces and is dense enough to use as a spread.
7. Adjust salt and pepper to taste.
8. Put a small amount on each toast and serve.

Serves 6

Additional Tips

We loved this simple and tasty appetizer with an easy-drinking Italian red. Italian wines tend to have more acidity, and as a rule are a perfect match with tomato-based dishes.  Example:  Coltibuono Cancelli Rosso, $10.99.

From the pages of Edible Cape Cod

Description

Delicious fall snack or appetizer

Ingredients

2 cloves garlic, peeled and lightly crushed
4 Tbsp extra virgin olive oil
1 shallot, peeled and thinly sliced
10 oz. portabella mushrooms (about 5 or 6 medium caps), roughly chopped
Squirt of freshly squeezed lemon juice
Salt & pepper to taste
6 slices of Country bread, lightly toasted
Freshly grated Parmesan cheese

Methods/steps

1. Heat olive oil in sauté pan briefly over medium heat.
2. Put the crushed garlic in a pan with olive oil and heat only until it begins to change color. Don’t burn. Remove and discard garlic but leave flavored olive oil in the pan.
3. Add shallots to hot oil and sauté, stirring for about five minutes until transparent.
4. Add mushrooms, salt and pepper over medium heat, stirring periodically, for 15 minutes.
5. Add lemon juice and stir.
6. Taste and adjust salt and pepper.
7. Spread the mixture on toasted bread slices. Sprinkle with Parmesan cheese and serve immediately.

Serves 6

Additional Tips

High quality bread is essential to a great crostini.

The subtle earthiness of the mushrooms was an excellent background for an Old World Merlot.  We tried one from Sicily—a smooth and ripe wine that has enough tannin to stand up to the mighty portabella! Example: Lagaria Merlot, $10.99.