Featured Cookbook

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1. Grilled Vegetable Antipasto with Herbed Chevre and Crostini

2. Crostini

3. Herbed Balsamic Vinaigrette

4. Herbed Chevre

5. Grilled Butterflied Leg of Lamb with Fresh Mint-Pepper Jelly

6. Foster’s Seven Pepper Jelly with Fresh Mint

Book Description

Since 1990, Sara Foster has been delighting the patrons of her two North Carolina gourmet takeout food stores with refined yet unpretentious fare that reflects her Southern upbringing and years as a professional cook on the East Coast. The Foster's Market Cookbook, penned with food writer Sarah Belk King, collects dozens of Foster's most popular recipes, beloved for their use of high-quality seasonal ingredients and rich, imaginative flavor combinations.

... (more)

The Foster's Market Cookbook: Favorite Recipes for Morning, Noon, and Night

Authors: Sara Foster, Sarah Belk King

Date: April 2002

ISBN: 0375505466

Publisher: Random House

Hardcover

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Crostini are toasted slices of bread — usually Italian or French bread — used for snacking, dipping, or to float on soups as a crunchy garnish. Crostini are also delicious as an accompaniment to salads or topped with various spreads and cheeses and served as hors d’oeuvres. When making crostini, use the best-quality bread you can find; day-old bread works well, too.

Makes 25 to 30 crostini

• 1 long, thin, good-quality baguette

• 1/4 cup olive oil

• 2 tablespoons unsalted butter, melted

• 2 tablespoons chopped fresh parsley

• 1 tablespoon chopped fresh dill

• 1 teaspoon freshly ground black pepper

• Kosher salt or coarse sea salt to taste

1. Preheat the oven to 400 degrees

2. Slice the bread on a slight angle into ¼-inch-thick slices and place on a baking pan in a single layer.

3. Mix together the olive oil, butter, parsley, dill and pepper in a small bowl.

4. Brush one side of each piece of bread with the butter mixture and sprinkle with the salt. Toast in the oven 10 to 15 minutes, until golden brown and crunchy.

5. Let cool completely, then service of store in an air-tight container up to 1 week.

Variations:
We use a mixture of butter and olive oil for our crostini, but they’re equally good with either one alone. Or try Asian chili oil for added spiciness or lemon- or lime- flavored olive oil for a mild citrus flavor. You also can drizzle or brush a little balsamic vinegar on the crostini before baking for a bit of tartness. Experiment with other herbs, such as rosemary, thyme, oregano, and marjoram.

More From This Book:

1. Grilled Vegetable Antipasto with Herbed Chevre and Crostini

2. Crostini

3. Herbed Balsamic Vinaigrette

4. Herbed Chevre

5. Grilled Butterflied Leg of Lamb with Fresh Mint-Pepper Jelly

6. Foster’s Seven Pepper Jelly with Fresh Mint

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