Brushetta, Crostini and Garlic Oil

Here are a few ‘concept recipes’ as I call them. Sometimes I add goat cheese, whole roasted garlic cloves, olives or even some fresh minced garlic or diced chili to give some kick. On the crostini I melt a little butter and olive mixed with fine mince of fresh herbs or pesto. I use the garlic oil to compliment a pasta dish or in a salad dressing with roasted garlic. Add some citrus juice or peel to the oil. These recipes are the colors for you to paint a masterpiece. Use them as you will more of this less of that, round the canvas with olive oil and splash with balsamic.
After all we are all artists, full of ideas. Be inspired. Be confident. I look forward to hearing what you discover.

Brushetta
1/8C Basil chopped fine or rough
4C Ripe Tomatoes seeded and diced small
3 finely diced sun dried tomatoes
1/8C fine or rough chopped roasted red pepper
1/2C Mozzarella finely chopped or bocconcini
1/2C Feta crumbled
1/4C Reggiano Parmesean shredded thick
1/4C Cloves Finely Minced or Pressed Garlic fried on medium high heat in 2C Olive Oil until Crispy and Brown, Stir constantly and remove from pan immediately when done. Strain and reserve oil for recipe below.
4T Balsamic Vinegar
1/8C Olive Oil
2T Extra Virgin Olive Oil (Fruity Flavor 1st press)
Adjust flavors more EVO or Balsamic finish and Kosher Salt
Great in a salad, or on a pizza, great in a cream sauce over noodles. Have fun go a little wild with it!

Crostini
Slice any Bread evenly and lay out on sheet pan, Drizzle with Olive oil, season with Salt and bake in oven until desired texture. I like mine slightly crisp with a soft center, you don’t want it crumbling to pieces all over your guests. You can broil or bake, try different temperatures 325-425, just keep watch and pull when done, take off sheet pan immediately and store in covered container when cool. Best used within 3 days.

Garlic Oil
To reserved Olive Oil
Add:
1T rough chopped herbs, your choice
1T rough chopped onion, your choice
Kosher Salt to taste
Let sit for a few hours and then strain. It becomes infused with flavor.