Edible Crostini Wreath
bread, roasted peppers, olives
by priti malhotra
Priti learned to cook under the tutelage of her mother, an excellent cook, who was ahead of her times, experimenting with recipes and ingredients that were not staple in Indian kitchens at that time. For example, she made taco shells from scratch, when very few around knew what a “taco” was. Priti, through osmosis, absorbed her passion for creativity and stellar food presentation.
Now, Priti creates easy to follow, non-fussy, vegetarian and plant based recipes, melding the traditional with the new. She is always on a look out to try new ingredients, oils, spices, and to create something different, adapt and merge together food from different cultures. When she entertains friends, she likes to display, on her kitchen island, attractive bite-sized foods that go well with wine. Priti also enjoys exploring off-the-grid bars, wineries, coffee shops and restaurants and soak in everything that her beautiful town and state has to offer.
A simple but stunning appetizer to add a festive flair to your holiday table.
1 loaf baguette sliced
Olive oil to lightly brush the bread
1/2 cup roasted peppers from a jar
1/2 cup green olives (I used frescatrano olives)
1 spring thyme
Miyokos mozzarella cheese
Fennel fronds (optional)
Preheat oven to 375 degrees F. Brush oil on the baguette slices, and place on a baking sheet in the oven for 7-10 minutes. Remove and let them cool.
In a small mixing bowl, mix the chopped roasted peppers and olives and set aside. Carefully unwrap the mozzarella cheese and cut it width wise from the center. I used a very small cookie cutter to cut out small discs of the cheese. Arrange the baguette slices on a flat plate in a circle, just like a wreath. Intersperse some of the crostini’s with the cheese discs. Now carefully spoon the olive and pepper mixture on crostinis to cover each of them. Garnish with small cut sprigs of thyme and fennel fronds, if you like.