I put on a little show for Ryder the other day. Actually, I treated everyone within a 12-foot radius with a demonstration….of how NOT to use a food processor. Don’t you just love those moments in life?
Yeah, so I totally spewed food across the entire kitchen like the genius I am. I was just very thankful that I happened to be blending dry stuff and not like, pomegranate juice. Wouldn’t that have been a joy to scrub off the walls? I kinda, sorta, broke off the tiny little piece on the lid that holds down the safety button and secures the lid at the same time. So now I have to use a pointy object to hold down the button and one hand to hold down the lid which leaves no hand to press the go-button, which means you have to let go of the lid, press the button and then grab the lid before it’s too late. Apparently my processor has excellent acceleration abilities. Note to self: find a cure for my retardation with appliances.
It’s not just my lack of being simpático with the kitchen tech though. A huge part of the problem is that the poor thing has been beaten into submission by my extremely heavy usage. The blade is really dull and despite trying to sharpen it a few times, it still puts up a fight when blending anything more resistant than butter. My mom was saying that it was supposed to have a much longer life than it’s proving to live, and even though that’s somewhat true, I had to say “Mom, I don’t think the manufacturers who gave it its life expectancy accounted for it to be used for grinding everything from almonds to raw beets, for 12 people or more, on a daily basis.” Just a guess.
But anyway, these crostini are the subject today. Another one of my recipes from this past weekend. I tend to make things over complicated and I think doing this event for my friend helped me realize that not everything I make has to be layers upon layers of flavor. Sometimes basic is better you know? It’s a good thing I didn’t try to do too many of my more time-consuming recipes or I’d still be trying to finish everything.
Besides, it’s pretty hard to mess things up when you’re dealing with toasted bread and cream cheese. I mean, me and my amazing kitchen skills could probably find a way, but I’ll bet you’ve got this thing in the bag. So get to it! Every night’s a good night for a crostini party!
- 2 french baguettes (or desired bread), cut into slices and toasted
- 2 teaspoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 (14-ounce) can hearts of palm, drained and finely chopped
- 2 cups fresh spinach, chopped
- 4 ounces cream cheese
- 1 cup greek yogurt
- 1/2 teaspoon paprika
- 1 tablespoon worchestershire
- 1/2 cup mayonnaise
- 1/2 cup freshly grated parmesan, plus more for topping if desired
- 8 ounces cream cheese, softened
- 1/2 cup Greek yogurt
- 1 teaspoon lemon juice
- 1 tablespoon worchestershire
- 1/2 teaspoon salt
- 1 teaspoon cracked black pepper, plus more for topping
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 pound smoked salmon, skin removed and finely chopped
- capers to taste
- Saute onions and garlic with oil in a skillet over medium heat until browned, about 5 minutes. Add spinach, salt, pepper, and hearts of palm and cook for 2 - 3 minutes more.
- Stir in yogurt, paprika, worchestershire, and cream cheese and continue stirring until cream cheese is melted. Reduce heat to low and add parmesan and mayo then stir until parm is melted. Remove from heat.
- This can be served as a warm or cold dip spread on the crostini.
- Stir together cream cheese and lemon juice until smooth, then add yogurt. Stir in salt, pepper, onion powder, worchestershire, and cayenne until smooth, then add salmon and mix well.
- This one can also be served hot or cold but it's best cold. Refrigerate until ready to serve.
- Spread dips on toasted bread slices and top with cracked pepper and sprinkle capers over salmon dip and parmesan over spinach dip.