Carrot-Kaboucha Crostini
4 large, fresh spring carrots
1/2 kaboucha squash (1-1.5lb), roasted with olive oil at 350 until soft
sesame seeds (or toasted sesame & salt mixture)
2 T butter
salt & pepper
macadamia oil
water
You will need a food processor. Cut roughly your carrots and sautee with salt & pepper in 1T butter until soft and bright. Place into food processor. Add 1/2 C water and then 1/4 C water at a time as needed, and puree. Add 1-3 T macadamia oil to taste. Add 1 T sesame seed to taste. Blend and puree. Add liquid as needed keeping it as minimal as possible while achieving the smoothness. When smooth, add the kaboucha squash, and puree, adding water as needed. Adjust seasoning, add 1 T butter and puree, and you’re done.
Beet Greens & Red Onion Crostini
Optional: Add sheeps milk in a shaved slice on top, over the warm mixture.
Greens and Stems from 2-3 fresh red beets, cleaned and seperated
1 T butter
1 large red onion
2 T fresh parsley, minced
salt & pepper
In a non stick pan, sautee finely chopped beet stems until softened. Add thinly chopped red onion and sautee until soft. Add medium to fine chopped beet greens and cook until wilted and bright. Take off heat and add parsley. Serve with sheetps milk cheese (like pecorino) on top if you like.
Artichoke & Bacon Crostini
4 small to medium artichokes
1/4-1/3 lb thick cut bacon (thick is important in this one)
1/3 C sour cream
3 T grated Parmesan or other grating cheese
I used previously grilled artichokes for this, but you can use fresh ones. If you are using fresh ones, clean & trim the artichokes, and steam/simmer until tender. Remove the hearts and chop coursely but smaller than bite size.
My artichokes were not fully cooked (hence why they survived the aftermath of the grill–I didn’t blanch them long enough before), so I removed the hearts, chopped them, and added them to a sautee pan with some water and steamed them for a bit.
Add your artichokes to a pan and turn the heat to medium high. Add a touch of water and let it evaporate after a while. Add pepper. When water is evaporated, add bacon (cut it into small strips first). The thickness of the bacon is important in order to contrast with the artichoke size. Fry the artichokes with the bacon until all is colored and bacon is crispy. Remove with tons and place on paper towels and allow to drain a bit.
Finely grate the cheese and mix it with the sour cream. Slowly incorporate the artichokes and bacon (after draining). It should be thoroughly coated without an excess of sour cream.
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