As promised, I would announce the winner of the giveaway from the Crostini Challenge blog post on July 29th. First, I wanted to determine my method for randomly picking the winner and my husband was out with the "boys" today, so there went that idea. Then I thought, Max my Lasha Apso was a perfect choice.
I proceeded to write all of the participants names on small pieces of paper and folded them up. I grabbed my camera, the folded pieces of paper and Max. Quickly tossing them on the carpet, I followed Max to the first piece that he went to eat and then the winner was chosen. Pretty cleaver way to pull the winner, huh?
With that, I would like to announce the winner……………drum roll please………………I would like to congratulate Jean from Lemons and Anchovies. Jean – please email me the address that you would like me to send the Bruschetta book to. Congratulations!!
The foodie community is comprised of such talented and creative people. I enjoyed hearing everyone’s ideas and wanted to highlight a few. First, Lindsay from Love and Olive Oil shared Green Bean and Garlic Scape Bruschetta. If you have not visited her site, I would recommend it highly. She is a very talented gal with wonderful ideas and photography.
Next I enjoyed hearing from Sara at CaffeIna who said the best one she has ever eaten was with goat cheese and grapefruit jam. That one sounds absolutely amazing and unique – a must try indeed! Check out Sara’s blog for tasty baked treats that will make your mouth water.
Kate from Kate is Cooking shared her recipe that her daughter in law brought to Thanksgiving dinner for Garlic Shrimp Crostini. It looks simple but packed with flavor. Aren’t those the best kinds of appetizers?
Gina and Robbyn from What’s for Dinner Across State Lines shared a great idea for a Crostini. “I like to make them on sourdough baguettes with sun dried tomato pesto, mascarpone cheese, a little arugula, bresaola (dried cured beef) and a drizzle of extra virgin olive oil!” Give a peak to Kate and Gina/Robbyn’s blogs!
Here is another Crostini that is one of my favorites and simple to make. It is Wild Mushroom Crostini and you can mix up the combinations of mushrooms to your taste. The addition of thyme and crème Fraiche add a delicate finish.
Wild Mushroom Crostini
3 C. Assorted wild mushrooms, finely chopped
1 Shallot, minced
2 t. Fresh thyme leaves
3 T. Butter
1 T. Crème Fraiche
5.2 oz. Boursin Cheese, garlic and fine herbs
Salt and Pepper
Baguette, sliced thin and toasted golden brown (about 24)
In a large skillet, turn the heat to medium high and add the butter. Let melt and be careful not to burn. Then quickly add the mushrooms & shallots and cook for about 5 minutes until golden brown. Add salt and pepper along with the thyme leaves. Cook for one minute. Take off the heat and stir in the crème Fraiche. Spread about two teaspoons of the boursin cheese on the crostini and spoon about one tablespoon on each toasted baguette and serve.
I proceeded to write all of the participants names on small pieces of paper and folded them up. I grabbed my camera, the folded pieces of paper and Max. Quickly tossing them on the carpet, I followed Max to the first piece that he went to eat and then the winner was chosen. Pretty cleaver way to pull the winner, huh?
With that, I would like to announce the winner……………drum roll please………………I would like to congratulate Jean from Lemons and Anchovies. Jean – please email me the address that you would like me to send the Bruschetta book to. Congratulations!!
The foodie community is comprised of such talented and creative people. I enjoyed hearing everyone’s ideas and wanted to highlight a few. First, Lindsay from Love and Olive Oil shared Green Bean and Garlic Scape Bruschetta. If you have not visited her site, I would recommend it highly. She is a very talented gal with wonderful ideas and photography.
Next I enjoyed hearing from Sara at CaffeIna who said the best one she has ever eaten was with goat cheese and grapefruit jam. That one sounds absolutely amazing and unique – a must try indeed! Check out Sara’s blog for tasty baked treats that will make your mouth water.
Kate from Kate is Cooking shared her recipe that her daughter in law brought to Thanksgiving dinner for Garlic Shrimp Crostini. It looks simple but packed with flavor. Aren’t those the best kinds of appetizers?
Gina and Robbyn from What’s for Dinner Across State Lines shared a great idea for a Crostini. “I like to make them on sourdough baguettes with sun dried tomato pesto, mascarpone cheese, a little arugula, bresaola (dried cured beef) and a drizzle of extra virgin olive oil!” Give a peak to Kate and Gina/Robbyn’s blogs!
Here is another Crostini that is one of my favorites and simple to make. It is Wild Mushroom Crostini and you can mix up the combinations of mushrooms to your taste. The addition of thyme and crème Fraiche add a delicate finish.
Wild Mushroom Crostini
3 C. Assorted wild mushrooms, finely chopped
1 Shallot, minced
2 t. Fresh thyme leaves
3 T. Butter
1 T. Crème Fraiche
5.2 oz. Boursin Cheese, garlic and fine herbs
Salt and Pepper
Baguette, sliced thin and toasted golden brown (about 24)
In a large skillet, turn the heat to medium high and add the butter. Let melt and be careful not to burn. Then quickly add the mushrooms & shallots and cook for about 5 minutes until golden brown. Add salt and pepper along with the thyme leaves. Cook for one minute. Take off the heat and stir in the crème Fraiche. Spread about two teaspoons of the boursin cheese on the crostini and spoon about one tablespoon on each toasted baguette and serve.
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