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prep time: 60 minutes
cook time: 15 minutes, serves 12 24 crostini slices, (recipe below) 24 red pepper medallions, 2 x 3" 24 eggplant medallions, 2 x 3" 24 yellow pepper medallions, 2" x 3" 24 zucchini slices, 2" round x 1/4" thick 24 portobello mushrooms, 1/4" wedge 24 slices fresh mozzarella, 1/4" thick 24 roasted red tomatoes 3 Tbsp. balsamic reduction, (recipe below) Fresh basil leaves, shredded for garnish 1. Prepare the crostini. 2. Brush vegetables with olive oil then sprinkle with your favorite seasonings and grill at medium heat for 5-8 minutes or oven roast at 375°F for 8-10 minutes until tender. 3. Lay out the slices of crostini. Using the crostini as a base, create a tower by neatly nesting the grilled vegetables on top of each other. Top each with a slice of fresh mozzarella, a roasted red tomato, 1/2 tsp. balsamic reduction, and shredded fresh basil. 4. Serve at room temperature. Crostini prep time: 15 minutes cook time: 15 minutes, yields 24 Parisian loaf or baguette olive oil Paprika or other seasoning blend 1. Slice the loaf or baguette into 1/4" slices from side to side, or on the bias from side to side. Lay flat on a sheet pan. Preheat an oven or grill to 350°F. 2. Evenly and lightly brush both sides with olive oil. Lightly sprinkle both sides with paprika. Place into the oven and allow to cook for approximately 3-5 minutes or until slices begin to crisp, or grill slices directly on a preheated grill to produce diamond markings. Remove from the oven or grill and allow to cool at room temperature. Balsamic Reduction cook time: 45 minutes yields 1/2 cup 1 cup balsamic vinegar Measure the vinegar into a small pan. Place over medium-low heat and allow to simmer until reduced by half, about 45 minutes. The mixture will be syrupy in consistency. If reduced over too high heat, it will burn. |
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