THANKSGIVING CROSTINI BAR

IT’S HERE!!!

We are roughly a week away from my favorite day of the whole year and I have something BIG for you!!

Here we have five brand new recipes that can all be whipped up in two hours. Yep, two hours.

If you are tired of cheese boards or just want to mix things up a bit, a crostini bar is the way to go.

I love crostini, and that’s no secret. I am always looking for a way to pile wonderful things on top of bread, you know?

A crostini bar is also a whole lot more affordable than building a massive cheese or charcuterie board, and those savings can really count when you are feeding a crowd!

We have sweet and spicy oranges in ginger syrup to be paired with vanilla whipped ricotta, merlot and balsamic macerated pomegranate with black pepper whipped ricotta, and a zesty lemon olive pesto.

The other thing I love about this bar is that everything, aside from the crostini, can be made at least two days in advance!!

Every one of these recipes is so fun and surprising and I find that guests are always excited to build their own appetizer.

I still have one more recipe to share with you, and then I’ll be posting all my Thanksgiving favorites in a guide early next week! Stay tuned!

Sincerely,

Pedantic Foodie

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C R O S T I N I B A R

R E C I P E S

bar serves 12

Merlot & Balsamic Macerated Pomegranate

Serve with Whipped Black Pepper Ricotta (recipe follows).

(Can be made up to two days in advance.)

• 1 cup Merlot

• 1/3 cup balsamic vinegar

• 1 large pomegranate, peel and pith removed

• 1 medium shallot, finely diced

• 1 tablespoon granulated sugar

Combine Merlot and balsamic vinegar in a small saucepan and set over medium high heat. Bring to a boil, then reduce heat slightly and simmer steadily for 15 minutes; until the mixture has reduced down to 1/2 cup. Stir in granulated sugar and allow to cool until just warm.

Combine pomegranate arils and shallots in a small bowl and cover with Merlot/Balsamic reduction. Stir to combine and cover with plastic wrap.

Refrigerate for at least 1 hour.

Spicy Oranges in Ginger Syrup

Serve with Whipped Vanilla Ricotta (recipe follows).

(Can be made up to two days in advance.)

• 4 medium Valencia oranges, peeled and cut into supremes

• 1 tablespoon fresh ginger, peeled and finely grated

• 1 teaspoon granulated sugar

• 2 tablespoons Grand Marnier

• 1/3 cup apple cider

Place oranges, ginger, granulated sugar, and Grand Marnier in a large, nonstick frying pan and set over medium heat.

Caramelize, swirling the pan every so often, for 5-8 minutes; until the sugar has melted and has begun to caramelize.

Pour in apple cider and bring to a simmer. Simmer for 2 minutes; until it has begun to reduce.

Remove from heat and allow to cool until just warm.

Cover until ready to serve, or cover and refrigerate for up to two days.

Lemon Olive Pesto

(Can be made up to two days in advance.)

• 2/3 cup kalamata olives

• 2/3 cup green olives (canned and without pimentos)

• 2/3 cup toasted pistachios

• 2 tablespoons lemon zest

• 1 teaspoon kosher salt

• 1/3 cup extra virgin olive oil

Combine all ingredients in the work bowl of your food processor and pulse 12-15 times. The olives should be in fine pieces.

Cover and refrigerate until ready to serve.

Whipped Vanilla Ricotta

(Can be made up to three days in advance. Stir just before serving.)

• 16 ounces whole milk ricotta

• 1 1/2 teaspoons vanilla extract

Combine ricotta and vanilla extract in the work bowl of your food processor and pulse on high for two minutes. The ricotta should be smooth and airy.

Cover and refrigerate until ready to use.

Whipped Black Pepper Ricotta

(Can be made up to three days in advance. Stir just before serving.)

• 16 ounces whole milk ricotta

• 2 teaspoons freshly ground black pepper

Combine ricotta and black pepper in the work bowl of your food processor and pulse on high for two minutes. The ricotta should be smooth and airy.

Cover and refrigerate until ready to use.

Crostini

• 3 large french baguettes, sliced into rounds 1/2-inch in thickness.

• 1/2 cup extra virgin olive oil

Set your oven to the broiler setting.

Line two large baking sheets with parchment paper and lay out all of the baguette slices. Use a pastry brush to brush a thin layer of olive oil over each slice.

Place the pans in the oven and toast until pale golden; about three minutes.

Allow the crostini to cool until just warm, then scatter over your crostini bar.

Assembly

Lay all the prepared dishes, along with spreaders and appetizer plates, over the surface of your table and serve!!

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MORE HOLIDAY INSPIRATION…