Seasonal Plate

Notice how the trees do not cling to their leaves. 
Fall is about releasing the old to make way for the new.
-Anonymous

A Short Toast to November

Turn pre-sliced mini cocktail bread into a crostini for your next fall gathering. Pumpernickel and whole wheat cocktail breads were used for the following recipes. All toppings can be prepared in advance. Each recipe makes 8 crostini but can easily be doubled. Mini cocktail breads were toasted at 400 degrees for 3 minutes, turned over and toasted 3 minutes longer.
Recipes inspired by Food Network Magazine November 2017
Smoked Salmon BLT Crostini
Ingredients:

• 8 mini cocktail-style breads 
• 3 cups cherry tomatoes, halved 
• 1 TB. olive oil
• Sea salt and pepper
• Prepared guacamole (found in deli or refrigerated section) 
• Romaine lettuce, small pieces
• Smoked salmon
• Crumbled bacon, about 4 slices

Directions:

• Mix tomatoes with olive oil, salt and pepper.
• Place on a parchment lined sheet and roast 10 minutes at 425 degrees. Remove tomatoes from oven and place a paper towel lined plate. 
• Toast both sides of cocktail bread and spread each with a tablespoon of guacamole. Add a small piece of romaine, smoked salmon, top with roasted tomatoes and crumbled bacon. 

White Cheddar Cheese and Cranberry Pear Chutney Crostini
Cook’s note: During the holiday season you may find a jar of cranberry chutney in larger grocery stores. This chutney recipe below pairs well with pork or chicken.
Ingredients:

• ¾ cup apple cider or juice
• 1 diced Bosc pear, about 1 cup 
• 1/3 cup dried cranberries
• ½ tsp. each dried ginger and Saigon cinnamon
• Dash of allspice
• 2 TB. apple cider vinegar
• 1 TB. brown sugar
• 2 TB. diced red onion
• 8 small slices white cheddar cheese
• Finely chopped walnuts

Directions:

• On a medium low heat bring to a boil apple cider or juice, diced pears, dried cranberries, ginger, allspice, Saigon cinnamon, brown sugar , apple cider vinegar and diced red onion. Simmer 15 minutes. Drain well, pat dry with a paper towel and refrigerate. 
• Toast one side of bread, flip over and place a small slice of white cheddar cheese on each bread slice. Bake at 400 degrees until cheese melts. Top with cranberry pear chutney. Serve immediately to avoid having the bread get soggy. Sprinkle with walnuts.

Roasted Red Pepper and Goat Cheese Crostini
Ingredients:

• 3/4 cup roasted red peppers, diced 
• 1-2 TB. chopped olives
• 1 tsp. dried parsley flakes or 2 TB. fresh parsley chopped
• Drizzle olive oil
• Crumbled goat cheese
• Freshly ground pepper

Directions:

• Drain roasted red pepper to equal 1/2 cup. Pat dry on a paper towel and dice. 
• Add in chopped olives, dried parsley flakes or fresh parsley. 
• Toast both sides of bread. Top each bread slice with roasted red pepper mixture and crumpled goat cheese.
• Drizzle a little olive oil and freshly ground pepper over the top.

Honey Pecan Cream Cheese and Fig Spread
Ingredients:

• Whipped Honey Pecan Cream Cheese
• Dalmatia Fig Spread
• Toasted pecans, finely chopped 

Directions:

• Toast both sides of the bread. Spread each with whipped cream cheese.
• Top with a dollop of fig spread. Sprinkle with finely chopped nuts. 

Other crostini options: 

Toss 2 cooked beets with 1 tsp. Italian seasoning, 2 tsp. white wine vinegar, 1 tsp. olive oil and honey served over plain Greek yogurt

Crème frache mixed with sea salt, chopped chives and dill topped with half a cooked shrimp and a cucumber 

Crabmeat salad topped with white cheddar cheese, broiled 

Brussels sprout leaves, fried crispy in olive oil served over a garlic herb cheese spread and sprinkled with pomegranate seeds