By Tammy Thornton
Now that we are full of cookies and cheese, one more event calling for party food awaits us before we make all of those healthy resolutions. New Year’s Eve parties usually pull out all the stops, with trays of decadent desserts and bite-sized treats luring us like the sirens. Whether you play the role of hostess or guest, you may find yourself looking for a last-minute appetizer to make for this biggest party of the year.
One of my go-to appetizers can be adapted to use ingredients from your refrigerator or pantry. First, you start with crostini (or “little toasts” in Italian). Preheat your oven to 400°. Take a long baguette and cut it into slices. Place these in a single layer on a parchment-lined cookie sheet. Pour about half of a cup of extra virgin olive oil into a bowl. If making a savory appetizer, add a clove of minced garlic. Using a pastry brush or fork, lightly dab olive oil onto each side of your bread slices. Bake your bread slices for 5 to 10 minutes or until they are golden brown, flipping the slices over halfway through cooking. Right after removing the tray from the oven, lightly sprinkle with table salt or kosher salt.
Now comes the fun part; be creative with limitless interesting combinations. While these little crostinis can be eaten alone for a crunchy treat, when it comes to parties, you are going to want to add a yummy topping. Soft cheese that can either be melted or spread makes a perfect addition to your crunchy crostini. Goat cheese, whipped feta, ricotta, mascarpone, and cream cheese all work well for spreadable cheeses. Brie or mozzarella are great candidates for meltable cheeses. After the cheese, top with fresh fruits, jams, vegetables, or meats. Some favorites that come to mind are a medley of colorful cherry tomatoes, chopped and mixed with a chiffonade of basil. For a sweet crostini, spread with mascarpone cheese and add cut grapes, cranberry sauce, or strawberries. Blueberries, apples, and pears would also be amazing on crostini. Use toppings that counter each other, such as cream cheese with hot pepper jam. Prosciutto with fig jam and goat cheese or ricotta would make a delectable appetizer. A little chopped arugula would add a nice peppery taste to counter the tangy, salty, and sweet flavors of the other ingredients.
After you’ve topped your crostini with interesting combinations, drizzle everything with honey or a balsamic glaze. This adds an extra layer of fanciness to dress up your party dish. Finally, top with a sprig of rosemary or thyme. Your appetizers will be a treat for the eyes as well as the taste buds.
Like all good party foods, crostini can be made ahead. Anything you can prepare in advance wins the hostess prize. Crostini can be baked and salted a day or two ahead, then (once they have cooled) stored in a ziplock bag. Keep the topping separate until just before serving so that your little toast doesn’t lose that gratifying crunch. If you have everything ready to go in advance, assembling them will be a snap.
What’s your favorite last-minute party food? We would love to hear from you. Send your comments, questions, and pictures to: shorelocalgardener@gmail.com.
Tammy Thornton lives with her husband, children, and crazy pets while enjoying a life of gardening, cooking, and going to the beach.
