Rural Intelligence: The Online Magazine for Eastern New York, Western Connecticut and the Southern Berkshires
Saturday, December 20, 2014
 
Search Archives:
Newsletters Signup
Close it

Newsletters Signup
Close it

RI Archives: Food

View past Recipe articles.

View all past Food articles.


Berkshire Coop

Benchmark Real Estate

Olde Hudson

Chez Nous Bistro

Nejaime's Wine Cellars

Lion's Den

Guido's Marketplace

Vivian Mandala Deisgn Studio

Bimi cheese shop

Chatham Wine & Liquor

Haven Cafe & Bakery

John Andrews Restaurant

Brava

Baba Louie's

Verdigris Tea Shop

[See more Recipe articles]

Canapés for Locavores: Seasonal Bruschetta

Rural Intelligence FoodNow that all sorts of goodies are popping out of the ground in rapid succession, it’s time to lather toasted baguettes with everything local. Go ahead and play with your food. I made these three tasty variations with what was on hand here — sweet radishes and young arugula from the market, rhubarb from my garden and goat cheese from Rawson Brook Farm (aka Monterey Chevre.) They are easy enough to make any day of the week as a nibble for the cocktail hour and special enough to serve to guests you’ve invited over for drinks. —Amy Cotler, The Locavore Way

Goat Cheese & Rhubarb Chutney Bruschette
Serves 2 - 4

About 1 cup finely diced rhubarb (1 - 2 stalks)
1-1/2 tablespoon finely chopped shallot or onion
2 tablespoons sugar
1 teaspoon coarsely grated ginger, packed
1/2 teaspoon cider vinegar
pinch of kosher or sea salt
12 slices of baguette
1/3 - 1/2 cup fresh goat cheese, room temperature

1. Slice rhubarb lengthwise 2 - 4 times, depending on its thickness, then across its length into a small dice. Measure 1 cup. Toss into a 2 cup glass measuring cup or small pot with the shallot or onions, sugar and ginger. Microwave or cook in a small pot over medium heat, stirring once or twice, until the rhubarb is soft, 1 - 2 minutes. (It’s nice if it still holds it shape, but don’t worry if it doesn’t.) Stir in the cider vinegar and salt. Set aside at room temperature or chill. (This can be made several days ahead of time if you wish.) If the chutney is watery, spoon off extra liquid.

2. Assemble just before serving: Toast 12 baguette rounds in a toaster or the broiler, turning once, until slightly crisp. Spread with goat cheese and top with the chutney. Serve immediately.

Spring Radish & Anchovy Butter Bruschetta
Serves 2 -4

This spring, I seem to be tasting the classic combo of radishes and butter everywhere I go. The rich butter and crisp, slightly tangy radish complement each other perfectly. Spring radishes are ideal for this, as they can be overpowering and even bitter when it gets hot. And the anchovy gives it some salty sass.

2 - 3 radishes
About 1/4 cup unsalted butter, room temperature
4 anchovies, preferably salt-cured, rinsed and finely chopped or 2 teaspoons anchovy paste
12 slices of baguette
1 teaspoon chopped chives

1. Thinly slice radishes and soak in ice water. Mix the butter and the anchovies or anchovy paste in a small bowl to combine.

2. Assemble just before serving: Toast the baguette rounds in a toaster or the broiler, turning once, until slightly crisp. Spread each with the anchovy butter. Blot the radishes dry. Top each bruschetta with a radish round or two. Sprinkle with the chives. Serve immediately.

Arugula Pesto & Egg Bruschetta
Serves 2 - 4

Enjoy the yin yang of color and flavor—gentle farm eggs top piquant arugula pesto. You can find local eggs in the usual spots, like your local co-op, farm stand or farmers market. Look in unlikely places, too. I’ve spotted them for sale at a bookstore and gas station. These organic eggs were a happy surprise from my tiny town store, the Public Market, in West Stockbridge.

2 hard-boiled eggs, peeled
Pinch salt or to taste
Very generous handful of fresh arugula leaves
3 tablespoons olive oil, or more to taste
2 tablespoons whole unblanched almonds
1 ounce hard Parmesan style grating cheese
12 slices of baguette

1. Chop the eggs by hand or pulse briefly in the food processor. Add a touch of salt to taste.

2. Add the arugula and oil to a food processor and pulse until well chopped. Add the almonds and cheese. (If the cheese is already grated, stir it later.) Pulse them all until coarsely chopped. Add salt to taste, if needed.

3. Assemble just before serving: Toast the baguette rounds in a toaster or the broiler, turning once, until slightly crisp. Spread the pesto on the bread. Top each round with a spoonful of egg. Serve immediately.

Enjoy this post? Share it with others.

Posted by Dan Shaw on 05/26/10 at 06:19 PM • Permalink