Friday, February 23, 2018

Italian Chopped Salad Crostini | Friday Night Bites

Happy Friday Peeps!  It is finally here - the weekend! Isn't it funny how after a long holiday weekend and then we are blessed with a four day work week, it seems longer than a regular work week.  Perhaps it is the compressed timeframe that we have to get everything done.  Although, I love a long weekend.  Hubby and I took the friday off as well to make it a four day holiday weekend.  We went to Neiman Marcus for lunch - it is our treat and just love the popovers.  Fantastic way to kick off the weekend.

I ran across this quote - "Be the kind of woman that when your feet hit the floor each morning the Devil says, "Oh crap, she's up".  This can mean many different things depending on your frame of mind and where you are at in your journey.  To me this means that I am fearless and will take on anything that comes my way during the day.  To me the "devil" means negativity and I do not choose that way of thinking n my daily life - I choose the opposite and think the glass is half full versus half empty. I believe self-confidence is the key that opens many doors for you in life.  You have the strength and courage to take risks and experience all the wonderful things life has to offer.  Another powerful quote I wanted to share with all of you - "Behind every successful woman is herself". If you put your mind to it, you can accomplish anything you want to do.  You have the power within.

I have always been a creative person and was just having this conversation the other day with one of my employees.  My food blog is one of my outlets to express that creativity.  Ideas for my recipes are typically bits of inspiration from various places or thoughts that come together.

This weeks appetizer for Friday Night Bites was an inspiration from the classic Italian chopped salad.  I thought why not put it on top of a crostini - you know how I love a great crostini.  The ingredients are simple but flavorful and transcend you to Italy in one bite.


Makes 24


For the crostini:

1 Sourdough Baguette - 24 1/2 inch Slices
Olive Oil

For the topping:

1/2 Cup Salami, sliced thin
1/2 Cup Garbanzo Beans
1/2 Cup Grape Tomatoes, cut in half
1/3 Cup Provolone Cheese, cut in small squares
1/2 Cup Parmesan Cheese, cut in small squares
1 Tablespoon Pepperoncini, small dice
2 Tablespoon Basil, Chiffonade

For the dressing:

2 Tablespoons Olive Oil
2 teaspoon White wine vinagar
1/2 teaspoon Garlic powder
Salt and Pepper to taste

Bring it all together:

Brush each side of the baguette slices with olive oil.  Lay onto a baking sheet and bake in a 350 oven for 10 minutes until golden brown. Flip over mid way to ensure browning on both sides.  Remove and cool.

To assemble the topping add all of the ingredients to a medium bowl and mix.  Add the ingredients for the dressing and toss well.

Place a tablespoon of the mixture onto each crostini and top with a basil leaf for garnish.  Serve and enjoy.

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