Italian Crostini, Two Ways

Remember a few weeks ago when I posted this? Well as I was deciding what to post today, thinking about how I set out to do original craft projects on Wednesdays—which has proven to be impossible given the reality of having to work at a job all day—I decided that I'd at least post something to make. And today that means yummy crostini from Organic Tuscany! I needed a chance to relive my cooking school vacation again and these recipes seemed as good a reason as any. They are super easy and great for entertaining—be warned. The salsa verde is so darn good that if you serve this as an appetizer, you will eat enough that you will entirely ruin your appetite for dinner!

Crostini
Crostini are little appetizers that you can invent yourself depending on what’s in season and what you have in the house.
Cut thin slices of firm bread (Tuscan-style bread is best but baguette will do), toast if you like, and top with:

Roast Peppers with Goat Cheese
2 or 3 red peppers
Garlic
Olive oil
Basil or parsley
fFresh goat cheese

1. Roast or grill a couple of peppers. Put them in a plastic bag or a closed container to cool. They will “sweat” and be much easier to peel.
2. Peel and de-seed the peppers, Cut into fine strips.
3. Dress the pepper strips with salt, pepper, raw finely sliced garlic (optional) good olive oil and fresh basil or parsley. Leave a little while to marinate. Discard the garlic if you have used it.
4. Top the bread with a little slice of goat’s cheese and some pepper strips.

Salsa Verde (or Salsa Verde with Tofu)
2 boiled eggs OR 100g firm tofu
Parsley, bunch
Capers, 10
Garlic, 1 clove
Olive oil
Vinegar (apple or wine), a splash
A little anchovy paste or 1 anchovy fillet (optional)

1. Combine the above ingredients into a fine paste using a food processor. Use to top crostini or to accompany other dishes.