crostini

there’s been a lot going on lately…including but not exclusive to: a brand new starter, a new bicycle, and an attack by a very angry duck. there was also a bird invasion that i wont go into here because im still trying to work through it internally. i did however manage to make some crostini, with my starter, combining all thats good and right with the world. duck soup would have been right too. but its not the hunting season and i had a lot of bread to use. i also learnt the mathematical rule of nature, and so too, design. when i say learnt i of course use the term loosely. what i understood was simply the shape of a sea shell and now have images of an old italian man named fibonacci, eating crostini inside said seashell with the amalfi coastline nearly, but not quite, cropping his head off. so anyway…its been a big day. here’s my crostini – or simply my things on toast…in a seashell.

firstly, there was a pea and pecorino one. which was sublime. and no recipe – all i have to say is, in a mortar and pestle bash half a garlic clove with a pinch of salt. add two good handfuls of peas, mash into a paste, a handgul of some pecorino, some salt and pepper, and enough olive oil to get it to the consistency of spreadable mushed up peas. then spread on bread, tumble over some fresh peas, some shaved pecorino, and a drizzle of olive oil.

then – tomato, basil, olive crostini – achieved by: toast bread, rub with garlic, drizzle with olive oil, put some green leaves on toast, top with some sliced cherry tomatoes, chopped olives, tear over some mozzarella and some basil. finally drizzle with olive oil. et voila.

then same thing with the bread. just with mozarella, finely chopped chili, olive oil.

and then i happened upon a fig. or rather, it happened upon me. and so i did it all again, with some mozarella torn over the bread, some basil, tear the fig into bits, drizzle with olive oil and a drizzle of honey.

Advertisements

7 Responses to “crostini”


  1. 1 JJ January 1, 2011 at 8:45 am

    ‘rates vary, proportions change, and the whole configuration alters accordingly.’ -d’arcy thompson

  2. 3 Matthieu January 1, 2011 at 11:48 am

    Ship to shore,
    ship to shore,
    can i get thee
    out of strathmore.

  3. 4 Matthieu January 1, 2011 at 11:55 am

    Hark a wind, a veritable wind,
    doth blow across the moor.
    For which its said, doth rescue said
    sailor trapped for evermore.

    Thus a beacon he shall see,
    in answer to his call.
    It trundles up as fifty-nine,
    Such is this sight devine.

  4. 5 Matthieu January 1, 2011 at 11:58 am

    Alight young sir and pay the toll,
    for which it’s said is true.
    A free lunch doth not exist at all,
    And no more hiding on the loo.

  5. 6 JJ February 13, 2011 at 2:11 am

    Impatiently waiting for a new post… Please and Thanks.

  6. 7 ruthie February 17, 2011 at 3:05 am

    I was having a nice brunch with NY intellectual/artist/writer types and where else to go for some excellent advice/suggestions and photos than your website?! I made the endive starters as, yes, starters. I made too many and ALL were consumed posthaste. I served it on arugula salad. The guests ate the decorations, too. Then I made the crostini, above. They were equally popular particularly since the accompanying fritatta did not have enough eggs so the open faced sandwiches were the real hit. I love the website, plan to make ALL of the recipes and I am trying to implement collaborative capitalist communities in my citchen. xxx


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s





%d bloggers like this: