Hello everyone! I’ve been away lately and haven’t had a chance to update my blog but I just had to post this wicked recipe. I love crostinis! Little morsels of toasted bread with a variety of toppings. This one was inspired by what little I had in my fridge. It ended up turning out to be one of the best flavour combinations yet. Not only that but I have some exciting news! I’ve been developing an online store called “Mrket” that will feature artisans and their goods. Art, textiles, wood …you name it. One of the first artisans is a girl named Sarah who produces beautiful wooden boards for cutting and serving. You’ll notice that the crostini in the picture is resting on one such beautiful board. I’m really excited to feature Sarah and her products. I can’t quite give you the full details yet as the site in in development but will do so as soon as it’s up. It should be this week sometime. Then you’ll be able to purchase some of Sarah’s boards if you wish.
Ok, crostini recipe…
slices of ciabatta or french bread or sourdough
2 eggs boiled to medium soft (4mins roughly)
1 can (15oz) chickpeas
1 red pepper
1 garlic clove
100ml olive oil
2 tbs tahini paste
1 tsp ground cumin
Juice of 1 lemon
grated fresh Parmesan
1. First off make the roasted red pepper. It’s super easy. Heat the oven to 375 F and place pepper straight onto the rack. Rotate as it starts to roast. Set aside to cool and peel skin and blackened parts. De-seed and set aside. Combine chickpeas, olive oil, cumin, tahini, garlic clove and roasted red pepper. Blitz until you’ve got a nice smooth texture. Season with salt and pepper and add more olive oil if you wish.
2. Place enough water to cover eggs and bring to boil. Eggs are done around the 4-4 1/2 min mark. Rinse with cold water.
3. Meanwhile toast your bread. Spread hummus on toast and top with eggs. Grate fresh Parmesan on top!