Friday, April 22, 2011


Dinner 4/22


We took another run at the crostini tonight (also made, but not shown, blini with beet caviar).

I cut the bread into small rounds and used the smallest ice cream disher we had to put the mixture on top -- then baked it for 15 minutes at 350F.

The mix was diced & fried seitan sausages (leftover from Vegan Iron Chef), minced & sauteed shallots and garlic, raw arugula (stems removed), soy cream cheese, Daiya Mozzarella, nooch, salt & pepper.

The amounts are up to you, but we tried to balance the sausage and arugula with just enough cream cheese and Daiya to hold it all together so it won't completely melt in the oven.

The end result is a nice one-bite appetizer that goes well with champagne or red wine -- and yes, we tested it with both ;)

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