Avocado and Wine-Soaked Sundried Tomato Crostini | The Food Party! | Laura Stec | Palo Alto Online |

Local Blogs

The Food Party!

By Laura Stec

E-mail Laura Stec

About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and en...  (More)

View all posts from Laura Stec

Avocado and Wine-Soaked Sundried Tomato Crostini

Uploaded: Feb 28, 2017

I'm leaving you with a quick and useful recipe this week, as I'm all focused and excited putting final touches on the NACUFS (National Association of College and University Food Services) talk this weekend on Eating Urban - Bring Urban Cuisine to Colleges and Universities. We've Food Partied about urban ag for the last 10 months as I researched the topic.

The future of food is small - mid scale in cities (rural and urban). It will bring back small ag companies, great jobs, pride in agricultural work, and our youth are into it! (a relief because the average age for a U.S. farmer is 58).

But more on this next time.

It's show time folks!

Avocado and Wine-Soaked Sundried Tomato Crostini

Makes 20

8 - 12 pieces semidried tomato in oil, drained
¼ cup red wine you like
Olive oil
20( ¼” thick) slices of baguette ( I like Judy’s Breadsticks - whole wheat)
2 ripe avocados, pitted and peeled
1- 2 limes
2 garlic cloves, crushed
1 teaspoon ground cumin (freshly toasted and ground is easy and best!)
chili powder, salt and freshly ground pepper to taste
½ - 1 jalapeno, diced small
Fresh chives, cut into ¾-inch lengths

Day before you serve: Slice the sundried tomato into 2-3 slices. Pour red wine over and marinate in glass container 8 hours or over night.

To make the crostini: Preheat oven to 350F. Brush a cookie sheet with oil, then place the bread slices on the sheet and drizzle lightly with olive oil. Bake in a preheated oven for 10 minutes, until light golden and thoroughly crisp. Let cool, keep in a airtight container until ready to use.

To make the avocado puree: mash the avocado until smooth, then mix in lime juice, garlic, cumin, chili powder, salt and pepper. Cover with plastic wrap and keep in the refrigerator until ready to use.

Mound a spoonful of avocado puree onto a crostini. Top with tomato and garnish with a piece of chive.


- photo by Christine Krieg




Local Journalism.
What is it worth to you?

Comments

Posted by Daviddwar, a resident of Adobe-Meadow,
on Mar 3, 2017 at 8:39 am

Daviddwar is a registered user.

I adore avocado - thanks!


Posted by Laura Stec, a resident of another community,
on Mar 7, 2017 at 4:11 pm

Daviddwar, you are welcome.


Posted by jman, a resident of Portola Valley: Westridge,
on Mar 7, 2017 at 4:17 pm

yum Oh!


Follow this blogger.
Sign up to be notified of new posts by this blogger.

Email:

SUBMIT

Post a comment

Sorry, but further commenting on this topic has been closed.

Stay informed.

Get the day's top headlines from Palo Alto Online sent to your inbox in the Express newsletter.

James Beard Award winning chef Traci Des Jardins' restaurant el Alto abruptly closes its doors in Los Altos months after highly anticipated opening
By The Peninsula Foodist | 8 comments | 8,102 views

Palo Alto's bold proposal to jumpstart home electrification
By Sherry Listgarten | 15 comments | 4,414 views

San Bruno Wins Food Trend Craze with First Plant-Based Gas Mart
By Laura Stec | 2 comments | 2,480 views

The Benefits of Adding Market-Rate Housing in Palo Alto
By Steve Levy | 13 comments | 1,844 views

How Much Time do You Spend Outdoors?
By Chandrama Anderson | 0 comments | 1,784 views