I'm leaving you with a quick and useful recipe this week, as I'm all focused and excited putting final touches on the NACUFS (National Association of College and University Food Services) talk this weekend on Eating Urban - Bring Urban Cuisine to Colleges and Universities. We've Food Partied about urban ag for the last 10 months as I researched the topic.
The future of food is small - mid scale in cities (rural and urban). It will bring back small ag companies, great jobs, pride in agricultural work, and our youth are into it! (a relief because the average age for a U.S. farmer is 58).
But more on this next time.
It's show time folks!
Avocado and Wine-Soaked Sundried Tomato Crostini
Makes 20
8 - 12 pieces semidried tomato in oil, drained
¼ cup red wine you like
Olive oil
20( ¼” thick) slices of baguette ( I like Judy’s Breadsticks - whole wheat)
2 ripe avocados, pitted and peeled
1- 2 limes
2 garlic cloves, crushed
1 teaspoon ground cumin (freshly toasted and ground is easy and best!)
chili powder, salt and freshly ground pepper to taste
½ - 1 jalapeno, diced small
Fresh chives, cut into ¾-inch lengths
Day before you serve: Slice the sundried tomato into 2-3 slices. Pour red wine over and marinate in glass container 8 hours or over night.
To make the crostini: Preheat oven to 350F. Brush a cookie sheet with oil, then place the bread slices on the sheet and drizzle lightly with olive oil. Bake in a preheated oven for 10 minutes, until light golden and thoroughly crisp. Let cool, keep in a airtight container until ready to use.
To make the avocado puree: mash the avocado until smooth, then mix in lime juice, garlic, cumin, chili powder, salt and pepper. Cover with plastic wrap and keep in the refrigerator until ready to use.
Mound a spoonful of avocado puree onto a crostini. Top with tomato and garnish with a piece of chive.
- photo by Christine Krieg
