Place your prepared artichokes in a pan with just enough water to cover them. Add the garlic cloves and a little squeeze of lemon juice and cook until the stalks are tender. Drain in a colander, then place the artichokes back into the empty pan with 2 or 3... read recipe
First of all, peel your bananas then purée them in a blender or food processor. The mix will be surprisingly wet. Pour it into a measuring cup, then top up with water until you have just over 2 cups. At Stage 1 of the basic bread recipe, use this banana... read recipe
A bruschetta is a kind of open sandwich and it's probably where the idea for cheese on toast originally came from. It's normally made from a large loaf of sourdough natural yeast bread, which is a dark gray color and has a higher water content than usual in... read recipe
A bruschetta is a kind of open sandwich and it's probably where the idea for cheese on toast originally came from. It's normally made from a large loaf of sourdough natural yeast bread, which is a dark gray color and has a higher water content than usual in... read recipe
I've always thought of crostini as small bruschette but this isn't completely correct, as they are usually made with white bread instead of sourdough. I'm told that in the old days the bread would have been so stale that it would have to be soaked in a little... read recipe
Tear 3 5-oz. balls of buffalo mozzarella into quarters, then top each of your hot crostini with one of the quarters. Deseed and finely chop a fresh red chili and sprinkle this over the mozzarella. Add a little seasoning and finish with a drizzle of extra virgin... read recipe
Get any mixture of soft herbs like fennel tops, green or purple basil, parsley, mint, chervil, thyme leaves, or sorrel and roughly chop them. Take 6 cherry tomatoes and halve them, then rub one of the halves into each of your hot crostini. Grate some pecorino... read recipe
In a mortar and pestle or a food processor, smash up a small handful of mint leaves with 2 good handfuls of freshly shelled peas and fava beans until they look like mushy peas. Add a large handful of freshly grated pecorino or Parmesan, then loosen with a... read recipe
Get yourself 6 large ripe figs, 12 slices of prosciutto, and a small bunch of fresh mint. Tear the figs in half, then drape a piece of prosciutto over each of your hot crostini and squash a piece of fig on top. Finish with mint leaves and serve drizzled with... read recipe
Get yourself about 20 ripe cherry tomatoes, different colors if possible, and cut them into quarters. Remove the pits from a handful of good-quality black or green olives and chop them up. Toss in a bowl with the tomatoes, 2 or 3 glugs of extra virgin olive... read recipe