TO ANYWHERE…RECIPES FOR MOBILE KITCHENS AND BARS
One item I always keep stocked in my Airstream pantry is homemade crostini. Extremely easy to prepare, you can pair them with a multitude of hot or cold toppings. I make a large batch and store them in an airtight container where they will keep fresh and crisp for at least a week.
Ingredients
- 1 French baguette
- 3 tablespoons olive oil
- 1 teaspoon garlic salt
- 2 tablespoons olive oil
- 2 tablespoons ‘Hot Honey’ (look for this on your grocer’s shelves or make your own)
- 2 teaspoons unseasoned rice wine vinegar
- Salt and pepper, to taste
- 3 ripe peaches or nectarines, pits removed and coarsely chopped
- 2 large ripe tomatoes, coarsely chopped
- 8 ounces burrata, torn into pieces
- Fresh basil, sliced into thin ribbons
- Flake salt
Preparation
For the Crostini
Preheat oven to 375°F.
Slice the baguette into ⅓-inch-thick pieces. Place the baguette slices in a single layer on a large baking sheet then lightly brush the tops with olive oil. Place into the oven and bake until they have lightly browned on top, about 9 minutes. Remove from the oven and allow to cool completely before storing in an airtight container.
For the Topping
Whisk oil, hot honey and vinegar in a medium bowl until the honey dissolves. Taste and season with salt and pepper, as needed. Add the peaches and tomatoes to the bowl and lightly toss to coat the fruit.
About this recipe
TO SERVE
Spread a layer of burrata on each crostini then top with a spoonful of the peach and tomato mixture. Garnish with basil ribbons and sprinkle with flake salt.
