Crostini 1 and 2, Avocado Salsa in Endive Leaves

This is the time of year when I like to have easy snack foods available for company and for cozy movie nights. I'm an appetizer fan - the perfect meal for me is a collection of tasty bits on my plate. But I like them to be made from real food, not packaged things full of preservatives and chemicals.

I made these for the baby shower a few weeks ago and everyone seemed to like them. They hardly need recipes, but here's an explanation.

Crostini 1

Slice a baguette and brush each side with olive oil, then toast each side in the oven for a few minutes under the broiler until golden. Watch carefully - I've burned my fair share of these. Then spread some pesto on the bread and top with 1-2 teaspoons of fresh goat cheese, then a few shavings of rosemary ham (or whatever ham you like, prosciutto is good, too). Just before serving, bake for a few minutes to soften the cheese - 5 or 10 minutes at most, at 350 degrees.

Crostini 2

Prepare baguette slices as above, then top with tapenade. Make your own or buy it from a delicatessen. 

Serve as is, or top with a bit of freshly grated parmesan cheese and run under the broiler.

There were crostini leftover from the shower and I decided to try freezing them. It worked better than I'd hoped. Just freeze them in a single layer then seal them well. To reheat, place on a baking sheet and bake for 10 minutes or until thawed and heated through. 

Avocado Salsa in Endive

Low-carb, dairy and gluten free, healthy, fresh. It's like eating a bit of salad in your hand.

Dice an avocado (or two), a tomato (or three), some red onion (finely dice), a jalapeno pepper if you're feeling adventurous. Mix it all together with salt and pepper to taste, add the juice of one lemon and pile into endive leaves. 

Enjoy! and for my American readers and friends - have a wonderful Thanksgiving!