Tomato Basil Tartlets

These little guys look like little pizzas or pizzettes, and I had a lot of fun making them with the help of my 4-yr old niece! I followed Giada’s recipe (for my project) but there are so many varieties of toppings to play around with for this recipe! It can fit into many types of themed parties! Think Greek – olives and feta OR Filipino – sardines and tomatoes???! (Sardines in pizza is actually very tasty and my mom’s favorite in Manila, Philippines).

Puff pastry can be used for many different types of appetizers and is great for finger foods as it is easy to pick up and hold. As my rule of thumb, I make sure that the pieces are 1-2 bites each for appetizers.

Tomato Basil Tartlets

• 1 (10 by 9-inch) sheet frozen puff pastry, thawed
• 1/3 cup olive tapenade
• 1 cup (2 1/2 ounces) shredded fontina cheese
• 8 cherry tomatoes, quartered
• 6 basil leaves, chopped
• Fleur de sel or other large flake sea salt

Special equipment: a 2 1/4-inch round cookie cutter

Place an oven rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.

Place the pastry on a lightly floured work surface. Using the tines of a fork, prick the pastry all over. Using a 2 1/4-inch round cookie cutter, cut out 16 rounds of pastry. Place the pastry rounds on the prepared baking sheet. Lay a piece of parchment paper on top of the pastry rounds. Place another baking sheet directly on top of the parchment paper to keep the pastry even while baking. Bake for 10 to 12 minutes until golden. Remove the top baking sheet and the top piece of parchment paper.

Spread 1 teaspoon of tapenade on each pastry round. Place about 1 tablespoon of cheese on top. Arrange 2 pieces of tomato on the cheese. Bake for 5 to 7 minutes until the cheese has melted. Remove from the oven and sprinkle the chopped basil on top.

Transfer the tartlets to a platter and garnish.

Pea Pesto Crostini

I was weary of how the texture of this spread will turn out. I thought that the moisture in the peas would penetrate into my crostini and make them —SOGGY! BUT, I trust Giada! So, I went ahead and followed the recipe…

Pea Pesto Crostini

• 1 (10-ounce) package frozen peas, defrosted
• 1 garlic clove
• 1/2 cup grated Parmesan
• 1 teaspoon kosher salt, plus extra for seasoning
• 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
• 1/3 cup olive oil

Crostini

• 8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old
• 1/3 cup olive oil
• 8 cherry tomatoes, halved or 1 small tomato, diced

For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.

For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.

Top with tomato halves and serve.

Roasted Eggplant and White Bean Crostini

I was a little hesitatant to make this recipe at first because not many of my friends (guests at my  party) were big fans of eggplant. But I read and re-read the recipe a few times and realized that it reminded me of Babaganoush (a delicious Mediterranean dip I have had the pleasure of enjoying in the past). I recall many of my friends at that time were hesitant to try Babaganoush, but once they did, they ended up loving it! In fact, it is one my favorites today! I love to pair it with rustic breads or those delicate Indian crackers (they serve in Indian restaurants, but I can’t remember what they are called at the moment). I’m not sure how this one will turn out… but I hope it turns out well and that the guests at my party find it tasty!

Roasted Eggplant and White Bean Crostini

• 1 (1 1/2-pound) eggplant or 3 Japanese eggplants, trimmed and cut into 2-inch pieces
• Olive oil, for drizzling, plus 1/3 cup
• Kosher salt, for seasoning, plus 1/2 teaspoon
• Freshly ground black pepper, for seasoning, plus 1/4 teaspoon
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1/3 cup loosely packed fresh flat-leaf parsley
• 3 tablespoons fresh lemon juice (from about 1 lemon)
• 1 clove garlic
• 1 hothouse cucumber, cut into 1/4-inch thick slices

Preheat the oven to 450 degrees F and place an oven rack in the middle.

Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool.

In the bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to taste.

Place the hummus in a dipping bowl and serve with the cucumber slices. Alternatively, spoon the hummus over the cucumber slices and arrange on a serving platter.