top of page

Apple and Manchego Crostini

Yield: 4 servings

¼ ciabatta, cubed

1 tbsp garlic oil

1 apple, cored and cut into 16 wedges (Pink Lady Apple)

2 oz mancheo cheese, cut into 8 cubes

1 tbsp snipped fresh chives

Cut the ciabatta into eight cubes, trimming the edges so the cubes sit straight on a board.

Heat a griddle pan until really hot. Brush the ciabatta cubes with the garlic oil and griddle for two to three minutes, turning until lightly charred all over. Remove and put onto a board.

Add the apple wedges to the griddle pan and cook for two to three minutes, turning halfway until lightly charred.

To assemble, top each cube of bread with two slices of apple, a cube of cheese and a sprinkle of chives. Secure with a cocktail stick and serve.

Recent Posts

See All

Ajillo Mushrooms

2 tbs butter 2 tbs olive oil 8 ounces mushrooms, wiped clean and quartered 6 garlic cloves, minced 3 tablespoons dry sherry or white wine (optional) 2 tablespoons lemon juice 1⁄2 teaspoon dried red ch

Fingerling Papas Bravas with Smoky Aioli

Yield: 8 servings 3 pounds fingerling potatoes Kosher salt 2 large egg yolks 1 small garlic clove, mashed to a paste or very finely grated 2 tablespoons fresh lemon juice 1/2 teaspoon finely grated le

Seafood Paella

Yield: 6 servings 1/3 lb. shrimp, peeled (reserve the shells for broth) Pinch of saffron threads Salt to taste 1/4 cup extra-virgin olive oil 1/3 lb. scallops (or calamari, cut in rings) 1/2 onion, gr


Commenting has been turned off.
bottom of page