• Kate

The Lady Waits Crostini



The Tyrell family seemed like the perfect family to showcase on Easter Sunday! This family outwardly encompasses rebirth and growth, wrapping themselves in bright colors and showcasing imagery of flowers and other vegetation. All of the traditional images I have come to know when thinking of the commercial representation of Easter.


I wanted to create a menu that surrounded the idea of a bountiful harvest with bright flavors as well as colors. This family to me seems like they would indulge high tea on a regular basis, and what could be more high tea (besides tea) than lovely crostinis?


Start off with bread that has been freshly toasted in butter, top with sweet Maine Blueberry Jam and rustic roasted asparagus. Don’t forget the cheese, what better to finish off these flavors than blanketing the asparagus in melted brie cheese? A little sweet, a little savory, a lot of great flavors.


The Lady Waits

  • 3 Slices of Bread

  • 4 Tbsp Butter

  • Blueberry Jam

  • 12 Asparagus Stalks

  • Olive Oil

  • Salt and Pepper to Taste

  • Brie Cheese


I have recently discovered good bread again, and I have forgotten how absolutely amazing it is! I rarely buy bread, it is just me and since a loaf goes bad so fast I end up throwing most of it out. Or I actually eat the whole loaf, and that makes me feel terrible. Trust me, if I could still be healthy and live off of bread and cheese I would.





So when I decided to make these crostinis I jumped on the chance to get a good loaf of bread. I picked up a whole wheat Italian loaf that was pre-sliced and you could smell it just by opening the bag. I was so excited! As my friend Bill said, “You know it is good because she smelled it.”


Wise words Bill, wise words.





Preheat your oven to 350℉ and place one rack close to the bottom of the oven and one to the top.


Begin by prepping your asparagus. Cut off the dry ends of each stalk then using a vegetable peeler remove the top layer of skin beginning from the head of the stalk and moving toward the bottom. Sometimes, if the asparagus is on the thicker side their skin can be a little tough and it helps to peel it away.


Arrange on a cookie sheet, drizzle with olive oil and crack with salt and pepper. Move the asparagus around to cover all areas of each stalk.



Pop into your oven for about 10 minutes. I prefer my asparagus to be a little crunchy still. I swear I still have nightmares of overcooked asparagus from Christmas years ago, I am pretty sure it fell apart just by picking them up.




Melt a Tbsp of butter in a skillet on medium heat. Toast both sides of three slices of bread in your skillet. Replenish the butter with each slice, or as needed.




Once the slices are toasted, okay let’s be real...we fried those suckers! The outside is buttery and crispy but the slices are still pretty soft. Place them on the top rack of your oven for about 10 minutes to dry out.


Once these two components are finished spread your toast with jam. Arrange four stalks onto each piece, my asparagus were a little long so the heads ended up falling off the side, I had no complaints!




Cut a few thin slices of brie along the long edge of the wedge, including the rind! Obviously, the rind is delicious, even though it will not melt it is packed with flavor. Arrange about 2 slices onto each crostini and crack pepper over top of the cheese.


Place onto a clean cookie sheet and place back into the oven for about five minutes or until the cheese is melted.


Cut each piece in half and serve on a large tray! Try with my Secret Garden Salad and a refreshing glass of The Rose's Thorn Ice Tea.


Enjoy!



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