Pullman toasts with carrot jam and triple crème cheese

Every time I serve these toasts, my guests think they’ll be eating smoked salmon… until they take the first bite! The aromatic carrot jam, paired with the luxurious cheese, is so delightful that no one misses the salmon here. Instead, disbelief and glee are painted on everyone’s face while they reach for another toast.

[read more…]

{ 3 comments }

Shiitake mushroom crostini with parsley and white truffle oil

In the fall and winter months, especially around the holidays, these crostini always make an appearance on my menus. They’re easy to make, light, festive and they deliver a flavor-punch in every bite. The only thing that’s de rigueur is to pan-roast the mushrooms until they acquire a deep, pungent, almost meaty flavor.

[read more…]

{ 4 comments }

Heirloom tomato tartines with toasted sesame seeds and Sichuan peppers

The tomato bruschetta is one of the most popular (and delicious!) dishes you can make with juicy, ripe tomatoes. But here, the Italian standby gets a taste of the East! Instead of being seasoned with garlic and basil, the tomatoes are paired with salty feta, nutty toasted sesame seeds and smoky, alluring Sichuan peppers.

[read more…]

{ 0 comments }

Bruschetta with fresh goat cheese and shaved asparagus

Asparagus are wonderful roasted, sautéed (especially with a pat of butter), braised or even puréed in soups — but they’re also delicious raw!

[read more…]

{ 4 comments }

Bruschetta with buffalo mozzarella and beet pesto

This recipe makes a stunning and succulent hors d’oeuvre or appetizer. It’s a fabulous dish for a crowd, and serving it on a large platter makes it easy and fun for everyone to assemble their own bruschetta.

[read more…]

{ 9 comments }