This weekend was typically and predictably way too short for my liking. But I had the privilege of spending time with wonderful friends and family, which I am thankful for. The weekend started with a surprise visitor from across the border, on the last leg of her shopping spree. Being the first time in India, I took her to the all time charming and beautiful Sea Lounge for an afternoon of great food, live music and impeccable views of the Gateway of India. The same evening SS invited his friends over for a chilled out dinner at home.
That’s what inspired this wonderful Pineapple Salsa, adapted almost directly from the Mango version, only difference is that instead of 1 mango, it’s about 4-5 slices of fresh pineapple. It actually turned out really good- sweet, salty, spicy and tangy, all in one. Served with some nachos, it made the first leg to my appetizer course. The second leg is another Joie De Vivre original- Roasted Mushroom and Herb Crostini with Parmesan.
Roasted Mushroom and Herb Crostini with Parmesan
Ingredients: (makes 10-12 crostinis)
1. 1 packet mushroom
2. 2 tsb olive oil
3. 1 tsp chopped fresh parsley
4. 1 tsp chopped fresh basil (2-3 leaves)
5. 1 tsp fresh rosemary
6. Salt and pepper, to taste
7. 2 tbs extra virgin olive oil
8. 1 tsp minced garlic
9. 1 tsp chilli flakes
10. 1 small French baguette
11. Parmesan, for garnish (about 1-1 ½ tbs at the maximum)
Method:
1. Preheat the oven to 220*c/grill.
2. Combine ingredients 7-9 and leave to incorporate.
3. Mix together the cleaned mushrooms, halved, with the olive oil and season. Spread them out on a foil lined baking sheet and grill/roast in the oven for about 20 minutes, or until they take on some colour and firm up a little.
4. Mix in the herbs with the mushrooms in a bowl and chill in the fridge.
5. When ready to serve, slice the baguette into rounds and toast till crisp but not entirely brown. Spread the olive oil mixture into each crostini and place 3-4 mushrooms on each. Finish with a sprinly of parmesan. Perfecto!
Feedback:
1. Crostinis are a great appetiser, and they work wonderfully with any cuisine.
2. The mushrooms and the olive oil infusion can both be prepared in advance and just assembled at the time of eating.
3. Everyone really enjoyed the flavour combinations. I hope you do too!
