Friday, November 27, 2015

Roasted Brunoise Garden Vegetables and Chèvre Crostini

     A Nice Simple French Café Style Crostini Appetizer Or Light Lunch!   
     Today's appetizer features a roasted brunoise garden vegetables and warm Chèvre (fresh goat cheese) on toasted French bread.  Brunoise translates to 1/8" dice or 1/8" cube pieces.  The easiest way to learn proper brunoise knife skills is to learn from a chef in person or to watch an instructional video on Youtube.  Most French Precision Cut instructional videos are available on this free video website.  Some instructional videos are better than others, so it pays to browse for accurate information too.  
     Roasted Brunoise Garden Vegetables and Chèvre Crostini:
     This recipe yields 1 portion.
     Brunoise means to uniformly dice cube shaped pieces that measure 1/8"x1/8"x1/8".
     Goat cheese contains no fat, so it will not melt.  Chèvre will only soften when it is warmed.
     Step 1:  Brush 3 thin slices of French Baguette Bread with olive oil.  (About 3/8" thick.)
     Place the bread slices on a baking pan.
     Bake the crostini in a 325ºF oven till the bread is toasted crisp with a light golden color.
     Set the crostini aside.
     Step 2:  Brunoise dice these vegetables:
     - 2 tablespoons of celery
     - 2 tablespoons of carrot
     - 2 tablespoons of green bell pepper.
     Step 3:  Place the brunoise diced vegetables on a small roasting pan.
     Drizzle a very small amount of olive oil over the vegetables.
     Step 4:  Bake the brunoise vegetables in a 350ºF oven for only 2 to 3 minutes, till the vegetables are halfway cooked.
     Remove the pan from the oven and set it on the stove top.
     Step 5:  Cut a few thin slices of chilled soft Chèvre goat cheese.
     Place the sliced goat cheese on top of each of the crostini.
     Place the chevre crostini on a baking pan.
     Sprinkle equal amounts of the brunoise garden vegetables on the goat cheese.
     Step 6:  Bake the crostini in a 350ºF oven till the goat cheese softens and the brunoise vegetables are roasted al dente.  (The vegetables should not be browned.)
     Café Style Lunch Presentation:
     Place the Roasted Brunoise Garden Vegetables and Chèvre Crostini on a plate.
     Garnish the plate with a simple vinaigrette salad of your choice.  A small portion of caponata is a nice optional accompaniment!
     This light crostini snack has a very pleasant comfortable flavor! 

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