Tuesday, August 31, 2010

What's for Dinner? Rich Tomato + Roasted Pepper Crostini with Frittata and Herbs


This was a marvelous meal to eat because it was just dripping with olive oil. The crostinis were made with the leftover tomatoey bits on the bottom of the chicken stew pan two nights before. I refrigerated them well knowing they would be fabulous served this way. I roasted some pointy red peppers under the broiler, then steamed them in a bag, then peeled away the skin to reveal the beautiful tender red flesh. I sliced them thinly and draped them over the crostini. Glug of olive oil, roasted garlic schmeared over the whole lot. Pepper, salt, beautiful! And a damn shame they are barely in the picture on the right hand side.

The frittata was just eggs, s&p, chives, lemon zest, crumbly blue cheese and minced sun-dried tomatoes whisked together and dropped in a butter frying pan. I jiggled it for a bit then used a spatula to bring up the bottom, then popped the whole pan in the oven. 4 min before finishing, I sprinkled on some Parmesan cheese and let the egg puff up around it and engulf the toasty-cheese. Serve with fennel greens on top to brighten the flavour.

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