Kathy’s Crostini

The first time I tried Crostini was ions ago…early 90’s at a work function.   I loved my job back then…working in a head office with a whole whack of fabulous people I spent a lot of time with.  Luckily I’ve reconnected with many of them over the years thanks to social media.

Kathy was the boss’s wife and she was just lovely.  We had some sort of potluck function one night and she made these tasty little bites she called “Crostini’s”.  After devouring my fair share I went on to ask her for the recipe.  I wrote it out then later typed it out.  Crazy but I still have that little typed note.

Her recipe starts with toasted crostini’s from Caper’s Deli (Caper’s Community Market in Vancouver).  I loved Caper’s Market but always made my own little toasts for the crostini.  I further tweaked the recipe to suit my tastes.

Sadly I found out not too long ago Kathy’s husband (my old boss Ken) passed away at the young age of 60 (cancer).  And so I’d like to post this recipe in honour of the family since Ken, when he wasn’t under the influence of bad assistants, was a fabulous boss.  And this recipe was inspired by the crostini Kathy used to make.

Recently I made it for a baby shower I attended and everyone adored it.

Ions ago I named this recipe Kathy’s Crostini.  Today it remains Kathy’s Crostini.

Kathy's Crostini

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Course: Appetizer

Ingredients

• 2-3 cups roma tomatoes chopped small
• 10-12 sundried tomatoes packed in oil drained and chopped fine
• 1/2 cup green onion chopped fine
• 1/2 cup fresh basil chiffonade (chopped)
• 2-3 garlic cloves minced
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• salt & pepper to taste
• 1 cup ricotta cheese
• 1/2 cup goat cheese
• 1 baguette
• extra olive oil

Instructions

• Preheat oven to 350 degrees.
• Slice baguette to 1/4 - 1/2 inch thickness.
• Put on parchment lined baking sheet and lightly drizzle with olive oil.
• Place in oven for a few minutes watching carefully. Once they start to brown turn them over and give them another minute. Pull them out and let cool.
• IN a small bowl combine ricotta & goat cheese. Set aside.
• In a separate bowl mix together remaining ingredients (roma tomatoes through olive oil).
• Add a pinch of salt & pepper, taste test with a spoon and adjust seasoning if required.
• Ready to assemble. Take a small spoonful of the cheese mixture and spread it onto the toast. Top with a small dollop of the tomato mixture.
• Serve immediately.