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                                                                                                                                                                                                                                                             Small bites,
Brie, Fig and Walnut Crostini
INGREDIENTS
• 1 French baguette, sliced 1/2 inch thick diagonally
• 1/2 cup Garlic-Infused Olive Oil (see sidebar for recipe) • 1/2 lb wedge brie cheese, room temperature*
• 1/2 cup fig preserves
• 1/2 cup coarsely chopped toasted walnuts
• Honey, for drizzling
DIRECTIONS
Heat a grill or stovetop grill pan to medium heat.
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Place bread slices on baking sheet and brush with olive oil on both sides. Toast in the oven until brown on both sides, about 5 minutes per side. Spread each crostini with brie, followed with a dollop of fig preserves and sprinkling of walnuts. Arrange on a serving tray and drizzle with honey.
*Note: Substitute goat or blue cheese instead of brie or make a combination of the three.
Recipes & photos courtesy "Let's Brunch" by Belinda Smith-Sullivan
Continued on page 44
ALASKAHOMEMAG.COM
FALL/WINTER 2020/21
ALASKA HOME 43
big flavor
Whether you’re prepping for an extravagant party or an impromptu get-together, put the party in the palm of your hand with these simply scrumptious bite-sized appetizers.
 Garlic-Infused Olive Oil
Makes 1 pint (2 cups)
Garlic-Infused Olive Oil is a timesaver in the kitchen and so easy to make. No more bits of minced garlic to bite into in your homemade salad dressings or on your roasted veggies. Basically, use in any recipe requiring both garlic and olive oil — which there are many. This will become a staple in your kitchen!
INGREDIENTS
• large head garlic, peeled • 1 pint extra virgin olive oil
DIRECTIONS
In a medium saucepan over medium-low heat, add garlic and oil. Let simmer slowly for 20–30 minutes. Remove from heat and cool to room temperature. In the meantime, sterilize storage jar in a 275-degree oven for 20 minutes. When olive oil is cool, strain into jar and seal. Oil will last 2–3 months in the refrigerator. Be sure to properly label and date before storing.
Serves 6-10








































































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